Peach Recipes
Fresh Peach Pie
5 cups fresh peaches
1 tablespoon lemon juice
3/4 cup sugar
1/4 teaspoon cinnamon
2 tablespoons tapioca
Few grains salt
1 teaspoon sugar
1 tablespoon butter-cubed
Pastry for two 9 inch crust pies (Frozen pie crusts are available in our Country Store)
Mix the first 7 ingredients. Line the 9-inch pie pan with pastry. Pour in peach mixture. Cover with the top crust. Seal, flute, and prick with fork. Brush lightly with cold water and sprinkle with 1 teaspoon sugar. Bake on lowest rack in oven at 400 degrees F for 40 to 50 minutes.
Peach Crisp
1 quart drained peaches
3/4 cup sugar
1/4 cup lemon juice
3/4 teaspoon cinnamon
2/3 cup packed brown sugar
3/4 teaspoon nutmeg
1/3 cup butter or margarine
Preheat oven to 375 degrees F. Toss peaches with lemon juice and sugar. Spoon into an ungreased 8 inch square pan. In a bowl, combine remaining dry topping ingredients and cut in butter until mixture is the size of small peas. Sprinkle topping evenly over peaches. Bake, uncovered, for 45 to 55 minutes or until lightly brown and bubbly. Serve warm or cold; top with vanilla ice cream or yogurt. Makes 6 servings.
Peach Shortcake
2 cups flour
1/3 cup shortening
1/2 teaspoon salt
1 egg, well beaten
4 teaspoons baking powder
1/2 cup milk
1 tablespoon sugar
2-3 pounds of peaches, sliced and sugared
Whipped cream
Sift dry ingredients; cut in shortening. Add combined egg and milk, stirring until moistened. Turn out on slightly floured surface. Divide dough in half; par out each half to fit 8 inch round layer cake pan and place in pans. Bake in a 450 degree F oven for 15 to 18 minutes. Spread sliced peaches and whipped cream between layers and over top. Makes 8 servings.
Peach Shake
2 cups fresh peaches, chopped
1 pint peach ice cream
2 teaspoons honey
2-1/4 cups milk
Nutmeg and cinnamon to taste
Place peaches, honey and 1/4 cup milk in blender and puree until almost smooth. Add remaining milk, ice cream, cinnamon and nutmeg to taste. Blend until smooth. Serve immediately. Garnish with fresh peach slices if desired.
General Peach Information
To Store Peaches: Keep firm peaches at room temperature 3 or 4 days until ripe. Ripe peaches should be placed in refrigerator. Keep uncooked peaches from darkening by dipping in citrus juice or orange juice concentrate.
To Freeze Peaches: Peach halves or slices can be packed in sugar syrup (sugar and water). Freeze firm, ripe peaches (free from bruises). To peel peaches, use a boiling water dip. Peaches can be stored for up to 1 year at 0 degrees.
Side Notes:
- 1 pound of peaches = 4 medium size peaches; 2 cups sliced peaches; 1 cup peach pulp
- 8 medium peaches = 5 cups sliced
- 2–3 pounds of peaches = 1 quart of peaches