Wednesday Recipes--Summer and Peaches (Bonus Recipe!)

For me, summer brings warm weather and memories of swimming in the creek and peaches (and watermelon, too, but I don't have any recipes for that--just slice and add a little salt).

Most summers, I make peach ice cream (and I include the recipe for that below), but this year, I am trying to be a little healthier.

So, yeah, I made peach pie. Please laugh--it's good for you and I know I'm being ridiculous, especially since I prefer my pie with vanilla ice cream. :) Enjoy!

Gold Peach Pie

Ingredients:

Crust (unbaked 9-inch double crust, either homemade or store-bought; hey, life's too short to make everything homemade)

Filing:

6 cups sliced, fresh peaches (about 7 to 8 medium peaches--only use those that are golden throughout and easy to peel--important)

1 teaspoon lemon juice

1 1/4 cups granulated sugar

1/3 cup all-purpose flour

1/8 teaspoon salt

2 tablespoons butter, separated

Directions:

1. Heat oven to 425 degrees.

2. For filling, combine peaches, lemon juice, sugar, flour and salt in large bowl. Mix thoroughly until peaches are coated. Spoon into unbaked pie shell. Dot with 1 tablespoon butter. Moisten pastry edge with water.

3. Cover with top crust. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top crust. Brush with melted butter (my addition).

4. Bake at 425 degrees for 35 to 40 minutes or until crust is golden brown. Cool until barely warm or to room temperature before serving (I prefer warm with a scoop of vanilla ice cream).

5. Makes one 9-inch pie.

Note: This recipe comes from a free paper cookbook I've saved from Crisco: American Pie Celebration.

Question: What do you think of when you picture summer?

BONUS: Peach Ice Cream

(the best)

4 eggs

1 1/2 cups sugar

1/2 teaspoon salt

5 cups heavy cream

4 cups mashed peaches

3 tablespoons plus 1 teaspoon lemon juice

1 teaspoon almond extract

Beat eggs. Add sugar and salt gradually, beating until very thick. Stir in remaining ingredients. Freeze in ice cream freezer (using manufacturer's directions--probably need lots of ice and rock salt).

NOTE: From Good Cookin' from the Heart of Virginia, Lynchburg VA Junior League.

Enjoy the taste of summer!