Tuesday, July 27, 2010

A late night

The Great Peach Extravaganza Yesterday around 8:00 pm my father in law brought us 3 bushels of peaches, or maybe even more! He picked them at someones farm that he knows, the only downfall was that they were riiiiiiiiiiipe. So ripe they needed to be tended to right away. SOooo, that leads us to a really late night and a very sticky floor!

I started peeling right away and it took us till about midnight to get them all peeled. The nice things was since they were so ripe, the peelings just came right off. I ended up making a late night run to Walmart because I didn't have any new seals.
I started the peaches and had them canned and then decided while I was waiting for it all to process I might as well make a cobbler, Paula Dean's cobbler no less, and three of my favorite peach pies. I also did some jam and some juice and had some to freeze for later use. It all turned out great. I am planning making some more pies and freezing them because I plan on sharing these pies with some friends.

At 2:30 I forced my sweet supportive hubby to bed. His hands were so very wrinkled from peeling all of the peaches all night. We finally finished up around 3. Yes you read that right. A long night for sure, but how great is my food storage looking?

Thanks Don for a special treat...
I think I may owe you a pie, or a cobbler, or some jam
a jar perhaps???
Peach Pie Recipe
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon (I use 1.5 teaspoons of cinnamon)
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter
Preheat the oven to 450 degrees F (220 degrees C).
Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking.
Peach Cobbler Recipe
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups Milk
Ground cinnamon, optional
Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
{A little tip! If you do not have slef rising flour which is a must for a lot of these baked goods, you can add 2 teaspoons of baking powder and 1/2 teaspoon of salt to 1 1/2 cups flour and it will work just as well!}

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