Today is my husband's birthday and instead of cake he is craving peach pie. Of course he never "craved" it when peaches were in season.
Anyway, any good recipes out there that maybe taste almost as good as fresh peach pie?
This one is rated 5 stars. (Click name to see the recipe in a new window.)
will want to save room for dessert when this peach pie from our Test
Kitchen is on the menu. Serve each warm juicy slice with a scoop of
vanilla ice cream.
This one is a contest winner. (Click name to see the recipe in a new window.)
summer, my aunt and uncle provide me with tree-fresh fruit from their
peach orchard. My husband gets so excited when they have a bumper crop
because he knows this dessert will be on our menu often.
Peach Pie FillingStack several of these in your freezer when peaches are ripe4 qts. sliced peeled peaches (9 lbs.)1 tsp. powdered ascorbic acid1 gal. water3 1/2 C. sugar1/2 C. plus 2 Tblsp. quick-cooking tapioca1/4 C. lemon juice1 tsp. salt
Place peaches in large container. Dissolve ascorbic acid in water and pour over peaches. Drain.Combine peaches, sugar, tapioca, lemon juice and salt. Line four 8" pie pans with heavy-duty aluminum foil, letting it extend 5" beyond rim. Divide filling evenly between pans. Makes filling for four 9" pies.
To freeze, fold foil loosely over fillings; freeze. Remove from freezer, turn filling from pans and wrap snugly with foil. Return to freezer.Recommended storage time: 6 months.
To bake, remove foil from frozen pie filling and place it, unthawed, in a pastry-lined 9" pie pan. Dot with butter and if you like, sprinkle on 1/4 tsp. ground nutmeg or cinnamon. Adjust top crust; flute edges and cut vents. Bake in hot oven (425 F.) 1 hour and 10 minutes or until syrup boils with heavy bubbles that do not burst.
Taste of Home Field Editor. Blogger & Photographer. http://nutmegdisrupted.com/
I posted the same request a while back (years) and found it for you. I haven't tried the recipe - need to and might now that I "remembered" it. Let us know how it turns out if you make it. I plan to leave the almond extract out because we aren't too crazy about that at our house.
Thank you so much for your replies and recipes!!!
I'll post the one I chose and review it for you.
Easy Peach Cobbler1 stick (1/2 cup) butter1 cup milk1 cup self rising flour1 cup sugar1 (15-16 oz.) can peaches (sweetened)(undrained)Melt butter in bottom of 9 inch cake pan (round or square). Mix flour and sugar; add milk and mix until smooth. Pour into pan with butter. Pour peaches on top of the batter (juice and all). Bake at 375 until golden brown and center is firm (40 - 45 minutes).
(I've found that you can use more peaches (with juice) without a problem.)
© RDA Enthusiast Brands, LLC 2015