August 24 is National Peach Pie Day, and we couldn't be happier about it. To celebrate, here are three delicious ways to get your peach fix! A pie, a cobbler, and a frozen pie. Take your pick!
Peach Pie Recipe
1 frozen pie shell
5 cups fresh peaches, sliced
1 cup sugar
1/3 cup flour
¼ teaspoon cinnamon
2 tablespoons butter
2 tablespoons sugar
Take pie shell out of freezer and place on cookie sheet
Stir together flour, 1 cup sugar, and cinnamon and set aside.
Wash, peel, and slice fresh peaches.
Mix together peaches with the combined dry ingredients.
Cover with top crust, cut slits in it, seal the edges.
Sprinkle top with 2 tablespoons of sugar.
Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
Bake until crust is brown and juice begins to bubble through the slits in the crust.
2 large peaches, peeled and chopped
1 1/2 cups heavy whipping cream
1 tsp vanilla extract
1/4 tsp ground ginger (optional)
1/2 cup sugar
graham cracker crust
1. Place chopped peaches in a medium bowl, and drizzle vanilla over them. Add sugar, and fold in.
2. Whip the cream with an electric mixer until soft peaks form.
3. Fold the peach mixture gently into the whipped cream.
4. Pour the cream mixture into the graham cracker crust, and smooth the top.
5. Freeze pie for several hours. May need to let it set out for awhile if it's been frozen for a long time, before serving.
6. Top with whipped cream, if desired.
1/2 cup water
3 cups sugar
1 1/2 sticks of butter
1 seeded, sliced jalapenos
3 tbs of cold water
Cut peaches and add to pan along with water, sugar, butter and jalapeno.
Cook over medium-low heat for about 20 minutes.
1 1/3 cup flour
1/2 tsp salt
1/2 cup and a tbs of Crisco
3 tbs cold water
Mix thoroughly and flatten with hands or rolling pin.
Add the peaches to various-sized skillets and top with the crust. Add several slices of butter on top and bake at 450 degrees for 30 minutes. After removing from the oven, sprinkle a small amount of sugar and cinnamon on top.
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