When we went to Utah for Groceries and a freezer last week, I picked up some beautiful peaches. Today I had to get something done with them. They were going down hill fast.
I first made peach pies. Two of my friends really wanted me to make them a pie. Here you go Ted and Margaret. Hope they turned out.
For the filling Same crust as before,
peal and slice about 6 cups of peaches, 1 cup flour
1 cup sugar 1/3 Cup veg oil
3 Tbs Flour 3 Tbs cold milk
dash of salt and dash of salt
1 Tbs lemon juice roll out between two pieces of waxed
stir and coat all the peaches paper.
Fill bottom crust with the peaches, then make a top crust. Make slits in the top crust and crimp the edges. The secret to a flaky, sweet top crust is to brush the crust with milk and sprinkle it with sugar. It is flaky every time. Bake at 350 for about 50 minutes until the crust is brown and the yummy peach juice is bubbling through the slits.
peal and slice about 6 cups of peaches, 1 cup flour
1 cup sugar 1/3 Cup veg oil
3 Tbs Flour 3 Tbs cold milk
dash of salt and dash of salt
1 Tbs lemon juice roll out between two pieces of waxed
stir and coat all the peaches paper.
Fill bottom crust with the peaches, then make a top crust. Make slits in the top crust and crimp the edges. The secret to a flaky, sweet top crust is to brush the crust with milk and sprinkle it with sugar. It is flaky every time. Bake at 350 for about 50 minutes until the crust is brown and the yummy peach juice is bubbling through the slits.
I canned peaches and pre-made pie filling and froze it. I am so over peaches right now.. :)
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