Sunday, July 11, 2010

Peachy Keen


I went to the Peach Stand last week to get the freshest peaches I could find, locally. I have been making the trip since I lived in South Carolina - so for something like 28 years, I think - and the Peach Stand certainly looked different then. But they have always had fabulous fruit - and they did this time too.

I came home with 3/4 of a bushel of peaches (white & yellow), a peck of nectarines, and a quart of the sweetest freshest blackberries I could find. We are now a week past that trip. I shared the white peaches with Mr. & Mrs. Hanson, I shared the nectarines with Mr. & Mrs. Rentschler, and I ate the rest of the nectarines and blackberries for breakfast and lunch.

The remaining peaches finally got fabulously ripe, and yesterday, I made some peach pies. Now I only have a few left so I guess that means another trip to the Peach Stand for salsa peaches this afternoon (oh darn!).

Peach Pies are such an easy pie to make. I use a traditional old time Betty Crocker recipe and it is always excellent. You can make your own crust or use the prepackaged ones. I made 10" pies - so though the crusts are prepared for 9" pies, you can just roll them out a little bit and they will still work perfectly.

Ingredients

Pie crusts or 1 package pastry for a 9 inch double crust pie
6 cups sliced peeled peaches
1 tablespoons lemon juice
3/4 cup all-purpose flour
1 1/4 cup white sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter

Directions

Preheat the oven to 425 degrees,

Line the bottom and sides of a 10 inch pie plate with one of the pie crusts.
Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix.
Add flour, sugar & cinnamon and Mix.

Fill pie crust, and dot with slices of butter.

Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork,

Cut several slits in the top crust to vent steam.

Cover edges of crust with 2” aluminum foil to prevent over browning. (Remove these the last 10 minutes of cooking.)

Bake for 40 – 50 minutes until the crust is brown and the juice begins to bubble through the vents.

Cool and ENJOY! :)


Now, I can't have peach pie with this diet, as you might imagine. And I know that the diet is all about eating foods that are low on the glycemic index. But I tell you, I really really love peach pie. And so I am thinking - one little slice for breakfast One Morning with coffee should be ok, don't you agree?

This morning is my morning, and I can tell you already, this is a good day.

4 comments:

Tabor said...

One of fav pies is peach! My mom used to can peaches and I so remember that time of year. Bought a peach pie at the local supermarket and came home to find it mislabeled and it was an apple pie. What a disappointment.

宥妃宥妃 said...

thank for share, it is very important . ̄︿ ̄..................................................................

Linda said...

Oh my, that looks delicious. I remember peeling peaches as a kid for my mother to make pickled peaches. I hated that job. I can still feel the peach juice dripping off my elbow.

Maggie said...

This is simply a dreadful post. My mouth is watering and I can't stop it. Peach pies are the very best thing on my pie list.I can taste it and smell it from here. :)

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