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We didn't have any this year. Darn

you all are making me drool!! :mrgreen:

I went to my sister inlaws yesterday and picked peaches. They have more peaches this year then ever before. I got two big bags. I made the best peach pie from a recipe I got here on this site...I did add brown sugar though...it was AWESOME. Today I will try making the peach jam.

I hope I haven't already posted this, but it is my favorite Peach Pie.
Peach Cream Pie
2/3 cup sugar
3 T. flour
8 peeled fresh peach halves
1/4 t. salt
1/2 t. cinnamon
1 cup heavy (whipping) cream
pastry for 2-crust pie.
Line 9-inch pie pan with pastry, arrange peach halves rounded side up on pie crust. Combine other ingredients, pour over peaches, cover with top crust. Make 4-5 slits in top crust, sprinkle lightly with sugar. Bake at 400° for 35-45 minutes.
I have made these up, put in ziplock bag and freeze, then bake after you thaw them.

I too wish I lived closer , I would love to buy some from you. The peaches in the stores here are mealy and no flavor.

Quote:

Originally Posted by MinnieKat

This won't use up too many peaches, but it's delicious!!

Grilled Peach Cobbler à la Mode
by Bobby Flay
published: 05/21/2010

Try this easy yet outside-the-box dessert recipe to instantly upgrade your backyard barbecue.

4 ripe peaches, cored and cut into eighths
1 stick (8 Tbsp) unsalted cold butter, cut into small pieces
8 Tbsp light-brown sugar
1 tsp ground cinnamon
1 pint vanilla ice cream, slightly softened
1/2 cup granola
1/2 cup prepared caramel sauce, heated

1. Heat grill to medium.

2. Cut four 12-inch squares of aluminum foil. Divide the peaches onto the foil squares. Divide the butter, sugar, and cinnamon over peaches; fold foil to seal edges. Place the packets on the grill; cover. Cook until the peaches are soft and the butter has melted, 15 minutes. Remove; let sit, 5 minutes.

3. Place one large scoop of ice cream into 4 bowls; top each with some of the peach mixture. Sprinkle granola over top; drizzle with caramel sauce.

Serves 4. Per serving: 700 calories, 91g carbs, 7g protein, 85mg cholesterol, and 36g fat.

Wish I had this last week. Sounds heavenly!

We are in the midst of Colorado peach season, ear;y Aug. to early Sept. I too am in MN and absolutely live for Colorado peach season. They also may be called freestone peaches. Often sold only in cases. People can them, I just eat them daily until I can not buy anyomore. Then I count the days until next summer when I can get them again.

my sister has a pear tree. Makes things and also she will prep slices for future pies and deep freeze. she also takes some in to work to pass on. I never knew there were gleener groups but that sounds like a good source too, I'm guessing they come and pick the fruit themselves?

I'm jealous I love Peaches anything!

Quote:

Originally Posted by LovinMySoldier

My sister in law cans Apple pie filling. Then she just dumps it all into a pie crust and bakes it. Could you do that with peaches?

I've made canned peach pie filling for years. It's wonderful! Go to the University of Georgia website and key on canning and food preserving and you'll get the recipe for cherry, apple, berry pie fillings. One of the ingredients in making the pie filling is CLEAR JEL. This is like cornstarch but CLEAR JEL withstands higher heat used in the canning process. Clear Jel stays clear (cornstarch gets cloudy and separates when baking pie, Clear Jel does NOT separate. Clear Jel is a great product. I use it for thickening gravy, dredging meat for frying (like chicken strips or pork and beef cubes for stoganoff, sweet and sour, etc. I get my Clear Jel from a Cash n' Carry store that provides foods for restaurants, hospital, nursing homes, etc. I have also found it through king Arthur's catalogue.

Quote:

Originally Posted by Victoria L

I mix up batches for pies in the winter. Peel, slice, and mix with sugar, cinnamon, four, etc. Then freeze in large ziploc bags. After thawing, I drain some of the liquid off before pouring into pie shell. I do this every year and they come out delcious! :)

This is a great idea!
K