Saturday, July 10, 2010
Delicious Reverie: Peach Skillet Pie
This is a wonderful way to use peaches which are in season right now. I have found that the peach has a very small window of opportunity when it is just perfect for eating. Our neighbors brought over some freshly picked peaches that were just right that day. We didn't get to them all in time so I flipped open the cookbook and found a great recipe for peach skillet pie. It was, no kidding, delicious. Really good. In fact, we liked it so much, I made another one again today.
We ate it warm, with half and half poured over the top and listened to each other making those happy noises that escape our lips when we are caught in eating reverie.
Here is the recipe. I heartily endorse this selection. I didn't have a skillet that I can bake in (that's on my kitchen wish list though) so I just used a pie plate. I am not artful with dough so it was a bit patched together but no matter. The taste more than made up for the presentation.
Peach Skillet Pie
2 cups flour
1 tsp salt
4 tsp baking powder
1/3 cup shortening
1/3 to 1/2 cup milk (I used half and half)
8 fresh peaches
Add salt and baking powder to two cups of flour. Sift.
Cut in shortening as for pastry.
Add milk all at once, just enough to make a soft dough. Turn the dough onto a floured dough and roll 1/4 inch thick and several inches larger in diameter than the skillet used. Place dough in the bottom of the skillet and let the edges hang over. Then fill with the ripe sliced peaches. Sprinkle 3/4 cup sugar and 1/2 tsp cinnamon over the peaches.
Dot with butter.
Fold edges back toward center to partially cover.
Leave center of pie uncovered.
Bake at 400 for 25-30 minutes.
Serve warm with rich milk.
This recipe was adapted from the Mennonite Community Cookbook (1950).