Peach, Peach, Peach!

Whitney had a bunch of peaches that she got FOR FREE!
FREE stuff is the best.
But she didn't want them to go bad and she and Pete couldn't eat them fast enough so we made some peachy goodness.
First: A Peach Pie

Yes, my crust needs some work visually, but the tase was perfect!

Here's the peach pie recipe:
INGREDIENTS
10 fresh peaches, pitted and sliced (We also peeled them by putting in boiling water for one minute then straight into ice water. Peels came right off.)
1/3 cup all-purpose flour
1/2 cup white sugar

1/2 cup brown sugar
1/4 cup butter
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
Mix flour, sugar and butter into crumb stage.
Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
Top with lattice strips of pie crust.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.

But it was still good the next day when I finished it off cold from the fridge.

Then we made homemade peach ice cream with Whitney's fancy ice cream maker. I want one so bad.

Unfortunately, this is the only picture I got of the process. Once it was done I was too concerned with eating it to take any pictures. It was so good. Better than the pie, which was really good.

Here is the recipe for the ice cream:

Ingredients
5 large ripe peaches, peeled, pitted and chopped (We peeled with the boiling/ice water method- is that called blanching?)
1/4 cup water
1 (12-ounce) can peach nectar
1 cup sugar
4 ounces sour cream
1 pint heavy cream
1/4 teaspoon vanilla extract
2 teaspoons lemon juice

DirectionsCook's Note: A few hours before making, place ice cream insert into the freezer. Place chopped peaches into a saucepan. Add water and a can of peach nectar. Cook over medium heat until soft and cooked through, about 10 minutes. Remove from heat and drain peach juice. Place peaches into a large bowl; add sugar and allow to cool to room temperature. Add sour cream, heavy cream, vanilla extract and lemon juice to the bowl with the peach mixture. Using an emersion blender mix together to incorporate. (If you do not have an emersion blender, a food processor works just as well.) Remove ice cream insert from the freezer and turn the machine on. Pour the peach mixture into the insert and follow manufacturer's instructions for churning. Freeze ice cream in a covered container until ready to serve.

If you try one of these recipe's, please let me know how you liked them.