Peachy

Thank you to everyone who commented on my last post. I know it can be a touchy subject, but I certainly appreciate all the extra insight you gave!

Moving right along... It has been a stellar year for fruit in beautiful Michigan. The wet spring and summer and warm sunny days have the fruit trees dripping with juicy beauty and oddly enough, our apple and peach trees are bearing fruit that is very nearly perfect in spite of the fat that we have not sprayed them at all!

We purchased a $10 peach tree from Big Lots about 10 years ago. It had so many peaches on it this year that, unfortunately, two of the main branches actually broke off before the fruit was ripe.

My son-in-law and I gathered the fruit and realized it was just beginning to blush. It was small, but we put it in a basket and I let it sit in the dining room for about a week and a half. It ripened! The skin slipped off easily and I froze it for pies and cobblers.

 The rest of the tree ripened last week and Earl and I picked every last peach. As part of his Dessert of the Month offering that he auctioned off at church this January, we decided peach pie made from our own organic, white peaches was just the ticket for this month's offering! I made one for us and one for the D.O.M. winner. You know, for quality control and all.

I'll be honest, I use Jiffy pie crust mix. I have been making pies since I was 7 years old. My grandmother taught me the finer points of crust making and turned me loose. In my honest opinion, Jiffy makes a great crust. There aren't that many ingredients in crust and it's a lot less mess and hassle.  The pie filling is always, home made.  I use the pie recipe from my 1969 Betty Crocker cookbook. If you ever run across some of the older cookbooks at garage sales for cheap grab them! They are great for the basic recipes that are the staple of cooking.

 

I l♥ve Fall baking:>)