Peaches , Peaches, Peaches!

Is There Anything That Says "Summer" More Than Peaches?

Written by Gayle

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When I was a kid in eastern Washington, summer was peach juice dripping off my elbows.  I think our mother just hosed us off at the end of the day!  We all could eat about a dozen peaches in one sitting.  So when peaches show up at the store, I am like a kid in a candy store.  I fill my bags with them!

Delicious and Nutritious!

It's hard to believe that you might need more reasons than the wonderful taste to eat peaches, but here are some anyway.  Low in calories--about 60 for a medium fruit--peaches are a great source of potassium, vitamin A, C, and also anti-oxidants.  I'm sure you're convinced!

Here's a Great Peach Pie Recipe!

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This is a recipe from another of my amazing sisters--my girls have nicknamed this sister "Aunt Fabulous."  It's a perfect summer pie--just one crust and a custard filling.  It perfectly highlights the natural sweetness of the peaches, and doesn't overwhelm them with extra crust or thick syrup.  And bonus--the no-fail Pie Crust recipe that has been in our family for 4 generations.  I never use any other.

Give it a Try!

You'll need:

For Grandma Mildred's No-fail Pie Crust:

Makes two 9" crusts--enough for two pies.  I use this recipe for all of my pies and quiches!
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Measure the flour into a medium mixing bowl, add the shortening and then use a pastry cutter or two knives to cut the shortening into the flour until it forms course crumbs.

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Mix the water, vinegar, egg and salt together, then add to the flour mixture.  Stir to combine, but don't over mix.

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Turn out onto a floured surface, and then form into two balls.  Roll into rounds, and then place in the pie pan(s), crimping the edges.  Set aside.

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Aunt Fabulous's Indescribable Peach Pie

You'll Need:

Preheat the oven to 425 degrees.

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Mix the eggs, sugar, flour, and butter with a beater until thick.  

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Place the peach slices in the unbaked pie shell, and then pour the egg/flour mixture over the peaches.  You'll need to spread it all the way to the edge of the pie shell, covering the peaches.

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Place the pie into the oven and bake for 15 minutes.  (You may want to put the pie pan on a baking sheet to catch any drip-overs.  With the pie this full I didn't have any dripping, but sometimes it does!)

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After 15 minutes, reduce the heat to 325 degrees, and bake for an additional 60 minutes.  Check the pie.  It should be golden brown.  Shake the pan a little.  It should not be wet or jiggly, but gently firm.  If it's still jiggly, bake an additional 10 minutes.

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The filling will firm up as the pie cools.  You can serve this pie still warm or cold. 

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This pie never fails to delight!

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I've found this to be a perfect dessert for a barbeque!

Enjoy the Fruits of Summer!

love,

Lassen's