Here is a quick and easy recipe to use up the last of those fresh peaches. I found it in The Best of Cooking Light 2004 cookbook.
You’ll need a total of 6 cups (about 3 pounds) of fresh peaches. Peel and slice 4-1/2 cups peaches into a bowl. For color and fun, I threw in some blackberries Hubby had picked from the garden.
Preheat oven to 425º.
Fit 1/2 (15 ounce ) package refrigerated pie dough into a 9 inch pie plate. Fold edges under; flute. Line the dough with a piece of foil, and arrange pie weights or dried beans on foil. Bake for 12 minutes. Remove pie weights and foil. Cool crust on a wire rack.
Yes, a homemade crust would be yummier, but we’re talkin’ quick and easy here.
Combine 1/3 cup brown sugar, 1/4 cup tapioca, and 1/2 teaspoon ground cinnamon in a bowl.
Sprinkle over peaches. Toss gently, and let stand 15 minutes.
Spoon the peach mixture into the prepared crust.
Top with 1-1/2 cups more peeled and sliced peaches.
Sweet yummy goodness!
Place the pie in the oven. Immediately reduce oven temperature to 350º (do not remove pie from oven). Bake 30 minutes.
Combine 1/3 cup sugar, 1/4 cup regular oats, and 1/3 cup flaked sweetened coconut.
Melt 1-1/2 tablespoons butter.
Sprinkle the oat mixture and melted butter over the peach mixture.
Shield edges of crust with foil (I didn’t bother, but this is a good tip to prevent overbrowning the crust edges). Bake an additional 30 minutes or until golden. Cool on a wire rack.
Not fancy, but delicious with whipped cream or ice cream!
Yield: 8 servings.
LC's Cottage 