Peach Pie

8 Servings
Peach American
Peach Pie dessert baked fresh fruit American

6 cups ches (about 3 pounds) peeled, pitted, and sliced
1/2 cup granulated ar
1/2 cup light wn sugar
1 small on zested to yield 1 teaspoon zest and juiced to yield 2 teaspoons
1/4 teaspoon ground spice
1/4 teaspoon und nutmeg
1 tablespoon minced crystallized ger
1/4 teaspoon table t
3 –4tablespoons quick-cooking ioca
2 small pieces

1. Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl. 2. Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes. 3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees. Toss fruit with sugars, lemon juice and zest, spices, ginger, and tapioca; let stand for 15 minutes. 4. Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough. 5. Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking. 6. Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer. 7. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.


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Southern Peach Shortcake

8 Servings
Peaches American-South
Summer Spring Picnics Bake peach Shortcake peach desser Southern pec Desserts Peaches American-South

3 cups -purpose flour
3 tablespoons ing powder
1 teaspoon t
1 teaspoon ground namon
1/3 cup light wn sugar firmly packed
3/4 cup ter
1/3 cup Pecans/ or nuts ( cheaper) coarsely chopped
1 each
3/4 cup termilk
2 pound fresh ches clean/ peel/ core
1 1/2 cups ar
1 cup heavy am
1/2 teaspoon ond extract (or vanilla)

1 Preheat oven to 375 degrees. 2 Sift flour, baking powder, salt and cinnamon into a mixing bowl. 3 Stir in brown sugar and cut in butter until mixture is crumbly. 4 Stir in chopped pecans/ or walnuts ( cheaper ) Separately, whisk egg with milk. 5 Whisk egg with milk and add milk and egg mixture to dry mixture. 6 Turn two round cake pans upside-down and grease bottoms. 7 Spread half the dough on each bottom to within about 1/2-inch of edge. 8 Bake for about 20 minutes, or until golden. 9 Peel, slice and sweeten peaches with about 1 1/2 cups sugar or to taste. 10 In a small bowl, whip cream with flavoring until stiff. 11 Place one shortcake on a plate, top with about half of the peaches and whipped cream. 12 Top with second shortcake and remaining peaches and whipped cream.


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Peach Raspberry Smoothie

2 Servings
Peaches Uncategorized
Meatless Low Fat Kid Friendly Quick No Cook Vita-Mix Snacks Breakfast Peaches Uncategorized

1/3 cup White grape pberry juice concentrate frozen
1/2 cup Water
1 tablespoon ey (optional)
1 scoop Whole Nectar Ultimate Soy tein Smoothie Mix (5 tablespoons)
1 cup ches frozen and unsweetened
3/4 cup Ice (up to 1-1/4 cups)

Place all ingredients into Vita-Mix container in order listed. Secure lid. Select Variable #1, turn to ON, and quickly increase speed to #10. Switch to HIGH. Run about 20 seconds until smooth. Use tamper, if necessary, to help circulate ingredients.


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Southern Peach Cobbler

6 Servings
Peaches
Uncategorized
Pies Peach Peaches

3 c ches; Peel and cut up
2 c ar
1 c Water
1/2 c garine
2/3 c Self-rising ur
1/4 ts namon

This is an easy Peach Cobbler (very big here in the south). Combine peaches and 1 c. sugar. Refrigerate until the sugar dissolves and the mixture becomes juicy, add 1/2 c.water. Preheat oven to 350. Melt the margarine in a 2-qt.casserole or pan. In a med. sized bowl combine the remaining 1 c. of sugar with the flour and cinnamon. Mix well. Add the remaining 1/2 c. of water to make a pourable batter. Pour the batter into the baking pan. Spoon the peaches over the batter. Bake for 45 to 50 min. or until the batter has risen to the top and formed a crisp crust. Approximately 6 servings. Variation: Substitute 2 c. of crushed Pineapple with juice for peaches; use brown sugar instead of white and substitute ground ginger for the cinnamon. Deb Varelis Posted to MC-Recipe Digest V1 #827 by Nancy Berry and lt;nlberry and at;prodigy.net and gt; on Oct 05, 1997


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