As the title of this post suggests, I am featuring not one, but TWO recipes in honor of July being “National Peach Month”. I don’t know about you but I’ve got to have something to much on when I’m cooking, so I’m not tempted to “sample” whatever it is that I’m cooking. So… I figured that you can make the first recipe I’m about to share with you to sip on while you make the second recipe. Without further ado, here are this week’s featured recipes:
- Peach Smoothie
- Peach Pie
Peach Smoothie
(Unknown source)
Ingredients
1 large ripe peach (fresh or frozen)
1 banana
1/2 cup unsweetened almond milk
1/2 cup Greek yogurt
1 Tablespoon honey ((optional)
1/4 teaspoon ground cinnamon
Directions
- Place the peach, banana, almond milk, Greek yogurt, and honey in a blender.
- Add a dash of cinnamon for extra flavor.
- Blend until smooth. Adjust the sweetness as needed by adding more honey or adjusting the amount of fruit used to accommodate your preferences.
- Serve chilled and enjoy!
Peach Pie
(from: Betty Crocker’s Cookbook)
Fresh Peach Pie
Ingredients:
8-inch
Pastry for 8-inch Two-Crust Pie
4 cups sliced fresh peaches (about 7 medium)
1 teaspoon lemon juice
2/3 cup sugar
3 Tablespoons flour
1/4 teaspoon ground cinnamon
1 Tablespoon margarine or butter
9-inch
Pastry for 9-inch Two-Crust Pie
5 cups sliced fresh peaches (about 9 medium)
1 teaspoon lemon juice
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 Tablespoons margarine or butter
Directions
- Heat oven to 425 degrees F.
- Prepare pastry.
- Mix peaches and lemon juice.
- Mix sugar, flour and cinnamon; stir into peaches.
- Turn into pastry-lined pie plate; dot with margarine or butter.
- Cover with top crust that has slits cut in it; seal and flute.
- Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
- Bake until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes.
- Serve with ice cream if desired.
Variations
Brown Sugar Peach Pie: Prepare 9-inch pie as directed except — substitute 3/4 cup packed brown sugar for the granulated sugar.
Canned Peach Pie: Prepare 9-inch pie as directed except — substitute 2 cans (29 ounces each) sliced peaches, drained, for the fresh peaches and decrease sugar to 1/2 cup.
Frozen Peach Pie: Prepare 9-inch pie as directed except — substitute 3 packages (12 ounces each) frozen sliced peaches, partially thawed and drained, for the fresh; decrease sugar to 1/2 cup.
Peach-Apricot Pie. Substitute 1/4 cup apricot jam or preserves and 3/4 cup packed brown sugar for the granulated sugar; stir jam into peaches and lemon juice before mixing in flour and cinnamon.
So, there you have ’em! Not one, but TWO recipes to help you celebrate “National Peach Month”! Given the variations, though, you certainly don’t have to limit yourself to July for enjoying a yummy peach pie! If you’re like me and LOVE anything with PEACHES, I’m sure you’ll be using either the canned or frozen peach pie variations to enjoy peach pie all year long! Here’s to a happy “National Peach Month” celebration and a “peachy-keen” year!