Here are the peach dessert recipes I promised. Now go pick or buy some fresh peaches before they are all gone.
Given a choice between any dessert I want, I will always – Always – ALWAYS pick pie over cake. Especially when fresh peaches are in season. I want to share two of my mother’s recipes using fresh peaches. I emphasize FRESH peaches. Let’s get started with Mom’s Peach Cobbler. It is easy – don’t be skeerd (that’s southern for scared).
Mimi’s Peach Cobbler
2 cups flour
1 teaspoon salt
2/3 cup Crisco shortening (you know, the white stuff in the can)
7 Tablespoons milk
Blend flour, salt and shortening until crumbly. Add milk and mix well. Chill for about 30 minutes or so and roll out on a floured pastry cloth for a 9 x 12 inch crust. That’s a rectangle, ya’ll! Line 9 X 13 pan with crust. Save remaining dough for strips for the top.
Fruit Cobbler stuff:
6 cups peaches, peeled and sliced
2 cups sugar
2 tablespoons flour
1 stick margarine or butter
1 teaspoon butter flavoring
dash of salt (about 1/8 teaspoon)
1 teaspoon cinnamon
1/2 teaspoon vanilla flavoring / extract
Cook the peaches with cinnamon, salt, vanilla and 1 1/2 cups of the sugar until just tender. Mix the remaining sugar with flour. Pour peaches into the prepared crust and sprinkle with 1/2 of the sugar/flour mixture. Place strips of the dough on top of peaches. melt margarine with butter flavoring and pour over the strips of dough. Sprinkle the remaining sugar/flour mixture over all. Bake at 350 degrees for 40 minutes. Serve hot with cold vanilla ice cream.
Okay! I’m gaining weight just thinking about these recipes. Here we go with the peach pie……..It is a little less complicated.
Mimi’s Peach Pie
Fill an unbaked pie shell with sliced fresh peaches and sprinkle peaches with 3/4 cup sugar. Beat 2 eggs and 1/3 cup of milk together and pour over the peaches. Make a topping of 1/2 stick of margarine, 1/2 cup flour and 1/2 cup brown sugar and sprinkle on top of peaches. Bake at 375 degrees for approximately 45 minutes or until peaches look “set”. That means “jelled” in the sugar/egg/milk mixture. Serve with vanilla ice cream or whipped cream. Oh so yummy!