Every summer my grandma made two desserts for
Fourth of July; Strawberry/Blueberry Shortcake or Peach Cobbler. So if you're
looking for the perfect summer dessert, look no further!
What you need:
· About 8 cups of peeled,
sliced fresh peaches
· firm but ripe, they must
just smell wonderful
· 2 cups of sugar
· 2 to 4 Tablespoons of flour
(this helps to thicken the peach juices)
· 1/2 Teaspoon of nutmeg
· 1/2 Teaspoon of cinnamon
· 1/3 cup of melted butter.
· Pie Crust for two pies
Start cooking:
1. Slice and peel peaches
2. Combine the sliced peaches
with the sugar, flour and spices in a large skillet.
3. Stir gently and then let it
sit for a while so a natural syrup forms. Bring to a boil and cook over
low heat for about 10 minutes or until your peaches are tender.
4. Remove from heat and add
the melted butter.
5. Roll out one of your
piecrust to about 1/8 to 1/4 thickness. The crust will absorb some of the
peach syrup while baking so if you like this texture make it the thicker of the
two.
6. Cut the crusts to fit your
baking dish. Lightly spray the dish with cooking spray.
There are two ways to go from here, so choose
your own adventure!
First way: Cover the bottom of your baking dish with one of your cut crusts. Spoon the warm peaches in to it and cover with your other piecrust. You can cover the top completely or you can do a lattice pattern to make it super fancy looking! Bake at 475 degrees Farenheit for 15 minutes or until the crust is golden brown.
Second way: THE DOUBLE DECKER! Cover the bottom of your baking dish with one of your cut crusts. Spoon half the peaches, cover with crust, Bake this first layer at 475 for ten minutes. Then remove from the oven and spoon in the remaining peaches. Cover it all with the remaining crust and bake for another ten minutes.
Once you take it out of the oven, let it sit for a few minutes to cool. Serve warm with a scoop of vanilla ice cream! Happy eating!
Hope you're all having a lovely Fourth of July!
Make sure you spread some sunlight on this special day!
Love you bunches,
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