Tuesday, June 3, 2014

Peaches Peaches Peaches

We love to share this wonderful fruit from our backyard tree. When I brought some peaches to my yoga class with Tiana Hill, Sarah offered to make pie!  She put pie crust only on the bottom and it was delicious.

I would also like to try substituting peaches in Apple Streusel Pie from page 163 in Tastes & Treasures cookbook.

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Peach Pie from Better Homes and Gardens
circa 1968.

pastry for double-crust pie
3/4 cup sugar
3 tablespoons flour or 3 tablespoons instant tapioca
1/4 teaspoon nutmeg or 1/4 teaspoon cinnamon
5 cups peeled sliced fresh peaches
2 tablespoons butter

Sandy, Tiana, Sarah, Ruth, Jeannie
Preheat oven to 400 degrees. Line 9-inch pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches and mix lightly. Fill pie shell with peach mixture. Dot with butter. Place top crust and crimp edges. Bake for 40-45 minutes or until done.