Sunday Dinner Dessert – Fresh Peach Pie


Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

During the summer, our Sunday dinner is based on what is available at the local farm market, Blooms and Berries, Loveland, Ohio).   We love their bi-color corn fresh from fields near the Indiana border and this week they had some great North Carolina peaches. Naturally, the dessert had to be a Fresh Peach Pie from my post in 2012:

https://lillianscupboard.wordpress.com/2012/07/17/my-fresh-peach-pie/

My Fresh Peach Pie

  • Servings: 6 to 8 slices
  • Print

5 cups sliced peaches (6-7 medium peaches, peeled and pitted)
2/3 cup granulated sugar
1 Tblsp. all-purpose flour
1/8 tsp. salt
1/8 tsp. almond extract
Pastry for 9-inch two-crust pie (Here’s my favorite recipe:  https://lillianscupboard.wordpress.com/2007/11/15/my-sure-fire-pie-crust/)
1 Tblsp. butter
1 tsp. milk

Preheat oven to 375 degrees F

To peel peaches easily and without waste, drop them into very hot water and let stand for about one minute. Remove from water and let drain and cool for 5 minutes. The skin will slide right off. Peel peaches, remove pits and slice in ½ inch slices. Place peach slices in a large bowl and add sugar, flour, salt and almond extract. Stir and let stand for 10 minutes or while preparing crust.

Place the crust in a 9 inch pie plate and fill with the peach mixture. Dot with butter and place top crust over filling. Seal and crimp edges, brush with milk and cut small vents in top crust.

Place on a large flat pan to catch spills and bake @ 375 degrees F for approximately 45 minutes. Remove to a wire rack to cool.

Also served: Buttered, corn-on-the-cob and Balsamic Chicken Melts from a 2009 post, found here: https://lillianscupboard.wordpress.com/2009/10/18/balsamic-chicken-melt-and-plum-clafouti/

Any good bread or roll would be fine with this chicken, but I happened to have some Onion and Sage rolls which I had made and frozen. The very slight sage/onion flavor went well with the chicken. From my post in 2013: https://lillianscupboard.wordpress.com/2013/10/16/onion-and-sage-yeast-bread/

 

The Best of 2010

It’s been another fun year of blogging and on this last day of 2010, I revisited the 10 most popular of the past year’s posts.

Farmer’s Wife Sampler Quilt

Round Patchwork Tablecloth

The Next Best Thing to Robert Redford Dessert

Irish Lemon Blackberry Sponge Pudding

Pork-Apple-Sweet Potato Casserole

Peach Crumble Pie

Creamy Ham Tetrazzini

Vintage Hanky Heart Pillow

Light Pineapple Cheesecake

Tasty Gingerbread Muffins


Happy New Year to All!