Peachy Keen

We packed up our kids Saturday and drove to a peach orchard for our 2nd annual picking fest. We came home with 32 lbs. - enough to make peach pies & shakes, eat some straight out of the skin, and still have some left over for me to try my hand at canning. I am a total novice, but it was a fun experience - thanks to my dear friend Veronique, who walked me through the entire process - and I think I'll try it again (next time with bigger peaches).


I tried your pie, Aud. It was delectable! I made it with my aunt's crust, which is sweet and tasted so great with your pie. (I've included your recipe for anyone who doesn't have it already). Happy peach season!

Nancy Morgan's Fresh Peach Pie
5 large fresh peaches
1 cup sugar
1/2 cup water
3 Tbsp. cornstartch
2 Tbsp. butter
1/2 tsp. almond extract

Slice 3 peaches in pre-cooked pie shell. Mash other 2 peaches in pan along with sugar, cornstarch and water. Cook 5 minutes until boiling or thick. Add almond extract and butter. Pour over sliced peaches. Chill.

Phyllis' Ultimate Pie Crust
1/2 cup butter
1/2 cup shortening
2 1/2 cups flour
2 Tbsp. sugar
1/2 tsp. salt
2 egg yolks
4 Tbsp. ice water
1 tsp. vinegar

Beat together butter and shortening until smooth and creamy and chill until firm. Sift together flour, sugar, salt in medium bowl. Cut the butter and shortening into the dry ingredients. Mix egg yolk, ice water, and vinegar into the dough. Form into a ball and refrigerate for one hour so it will be easier to work with. Makes 1 two-crust pie.