At Peach Festivals, these pies sell for around $14.00
6 cups fresh peaches, peeled & sliced
1 Tbsp. lemon juice
1 cup sugar
1/3 cup flour
1 tsp. cinnamon
1 Tbsp. butter
1 (15-oz.) package refrigerated Pie Crusts
Preheat oven to 425º. Pour lemon juice over sliced peaches. Combine dry ingredients and add to peaches. Place 1 pie crust in 9-inch pie plate; pour peach mixture in and dot with butter. Add top crust, either making lattice strips or the whole crust. If using the whole crust, cut a few air vents; brush lightly with milk and sprinkle very lightly with nutmeg. Bake for 40 minutes till golden brown. Cover edges with foil if it browns too quickly.
Note: Don’t use frozen pie shells, they are not deep enough; the refrigerated pie crusts look and taste like homemade!
I served this in the 1970’s for summer weddings.
It would be nice for showers and home weddings.
1 lb. fresh ripe peaches, unpeeled & sliced
1/2 cup sugar
1 tsp. ascorbic acid powder
Pinch of salt
Place everything in a food processor or blender and puree on high for about 20 seconds.
Makes 2 cups
2 cups sugar
2 cups water
2 cups peach puree
3/4 cup frozen orange juice concentrate, undiluted (1/2 of 12-oz. can)
3/4 cup frozen pineapple juice concentrate, undiluted
3/4 cup lemon juice
2 large bottles Ginger Ale, chilled
Heat sugar and water together, stirring to dissolve sugar. This make a “simple syrup”. Remove from heat and add peach puree and fruit juices. Cool, then chill in fridge. Just before serving, add the chilled Ginger Ale. Chill.
Makes 20 to 25 servings
Note: If you can find the 6-oz. can of frozen orange juice and pineapple
Pancakes for 2
The secret to these light & tender pancakes
is doing them in the blender.
1 cup whole buttermilk
1 large eggs
1 Tbsp. sugar
1 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. butter, melted
Pour all of the ingredients in blender, pushing the blend button. To makepancakes, pour directly from the blender container onto hot lightly greased skillet. Reduce heat to medium and proceed with rest of batter.
Makes about 6, 6-inch pancakes. Serve with favorite pancake syrup, fried apples or peach sauce.
Note: The recipe can easily be multiplied by 2 in the blender, but for more you may need to make it twice.
Delicious over waffles, pancakes and ice cream. Also to make a cute
gift: pour the sauce in a wide mouth 12-oz bottle with a screw on lid,
cut a piece of peach calico print fabric into a square with pinking shears,
place over the lid and tie with a narrow peach ribbon.
1 cups fresh peaches, chopped & divided
3/4 cup sugar
1/2 cup water, less 2 Tbsp.
Tbsp. lemon juice
Dash of nutmeg
Combine 1 cup of the peaches, sugar water lemon juice and nutmeg in a sauce pan. Bring to a boil and simmer 20 minutes. Add the other cup of chopped peaches, stirring well. Pulse in food processor, just a couple of times. Do not puree. Pour into a container and store in refrigerator in between servings. Makes 2 cups.
This traffic-stopping, rubber-necking, tourist attracting “Big Peach” is located on Interstate
85 between exits 90 and 92 at
Constructed in 1980 – 81, this unusual water storage tank took contractors 5 months just to design and mold the steel sections. A 7-ton, 60 foot long leaf was molded, painted and attached to one side to make it look more like a real peach. It took 50 gallons of paint in 20 different colors to complete the project.
In the early 1990’s civic authorities ordered the peach be repainted, claiming it looked too much like a big butt. The repainting may have reduced the “rubber-necking” a little, but to many of the millions of passers-by, it still looks like a big orange butt!
Gaffney holds its annual Peach Festival every July.