A Little Peach Pie!

I have been swimming in peaches as of late and was in need of a quick and easy dish to use up the last of my stash. Luckily for me I just happened to have an already prepared pie crust (the ones in the box in the refrigerator section).

Although I must explain…in the past I have shunned away from buying premade crusts…I always figured they would be too heavy and not flaky (I am now repenting), but I bought one for another recipe and then realized I had purchased the wrong thing…so what am I going to do with it? Make a VERY easy peach pie of course!

So,

• I mixed all of my ingredients together…peaches, lemon juice, sugar, flour, and cinnamon. And put it into the prepared pie crust.
• I then cubed 2 Tablespoons of butter and placed those on the top.
• I then sealed the top crust with the bottom crust and with a knife cut off the excess.
• Then, with a fork I made pretty designs on the crust.
• Next, cut several slits in the top for venting.
• Last of all I covered the edges with aluminum foil, so the crust wouldn’t burn.

I baked it for 45 minutes at 425 degrees.

And guess what the result was? A VERY tasty, VERY flaky Peach Pie. Who would have thunk!

We paired it up with a bit of vanilla ice cream and it was a hit!

Every bite!!

So, the next time you need to make a dessert and you just want something easy and delicious, or you want everyone to think you are the best baker on the planet. Make this…you will be glad you did!!

Fresh Peach Pie (9-inch)

betty crocker cookbook

5 cups sliced fresh peaches

1 teaspoon lemon juice

1 cup sugar

1/4 cup all-purpose flour

1/4 teaspoon cinnamon

2 Tablespoons butter

Heat oven to 425 degrees. Prepare pastry. Mix peaches and lemon juice. Stir together sugar, flour, and cinnamon; mix with peaches. Turn into pastry lined pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excess browning; remove foil last 15 minutes of baking.

Bake pie for 35-45 minutes or until crust is brown and juice begins to bubble through slits.

*If you want to use canned peaches:

• substitute 2 cans (1 lb. 13 oz.) sliced peaches, drained for the fresh peaches and decrease the sugar to 1/2 cup.

Another Idea...Frozen Peach Cocktail

Let me just start off by saying that I love peaches, not just a little bit, a lot. I eat two or three everyday. So, if there is anyway I can preserve them and enjoy them during the months my trees lie dormant, I jump on it.

One challenge with peaches is they don't stay good forever. If left in a warm place (somewhere other than the refrigerator), peaches will continue to ripen and can become too soft and even moldy if left for too long. I found myself in this predicament last week and needed a quick and delicious way to preserve my peaches. Luckily my Mom told me about a Frozen Peach Cocktail she was making and after hearing the ingredient list...I ran straight to the store to make my own!

Frozen Peach Cocktail

First peel and cube your peaches.

Then, put in 1 cup of sugar to every 3 lbs. of peaches.

Mix 'er all up.

After letting it sit for a little while, add 1 can of crushed pineapple (per 3 lbs. of peaches), undrained.

Now here come the tasty part. Add 3 cups orange juice (not from concentrate). It sounds good already, doesn't it! (I am making a double batch).

Then go about juicing your lemons. I am sure you don't HAVE to have fresh lemon juice...I just thought it sounded good.

Squeeze, squeeze, squeeze...

Until you have 1 cup (that is for a double batch).

Put the juices into your peach/pineapple mixture.

Then just bag it up and put it in the freezer until you need it.

Very easy and Very tasty!

Frozen Peach Cocktail

3 lbs. (12 medium) fresh peaches

2 cups sugar

1 can (15-1/4 oz) crushed pineapple, undrained

1/2 cup lemon juice (2 lemons)

1 1/2 orange juice (3 oranges)

Peel peaches; cute into bite sized pieces to make 6 cups. Sprinkle with sugar; set aside. After a few minutes stir in pineapple, orange juice and lemon juice. Spoon into plastic freezer containers; freeze. To serve while still frosty (which is when it is best), allow to stand at room temperature about 3 hours. Bananas may be added at serving time.

Makes 6 pints