Friday, August 2, 2013

Deep Dish Peach Pie!

Last weekend Bonnie and I took a road trip out to Carter Mountain Orchard to pick peaches.
Bonnie's photo

Just like last year, there were little to no peaches in the orchard to pick for ourselves so we walked around the country store, enjoyed the view, and bought some already-picked peaches from the market.
Bonnie's photo

We re-enacted that scene from Forrest Gump, talking about all the things we would make with our peaches!  I was hoping for a peach pie, but today at work, while I was, um, working, I came across this Pampered Chef recipe for a cobbler-ish "peach pie" that can be made in the deep covered baker.

Here is the recipe - from the Facebook page of Pampered Chef consultant, Jan Spencer:

  • refrigerated pie crust (1 rolled crust), chilled 
  • 1 tsp cinnamon (1/2 for sprinkling on crust, 1/2 for peach mixture) 
  • 1 lemon (or 1 tbsp. lemon juice)
  • 1 lb (about 8 good sized fresh) frozen peaches, thawed 
  • 1/3 cup packed brown sugar 
  • 1/4 cup pecan halves 
  • Powdered sugar and vanilla ice cream (optional) 
I'm not going to even try a tutorial, because this nice young man made a video that is much better than anything I would present.
my terrible iphone photo

We both scooped some out and added a scoop of vanilla ice cream on top - perfect summer treat!  The fresh peaches are so juicy!

1 comment:

  1. Yummy!! :)

    Thanks for taking me. It was fun! Next year, we will go to Chiles.