Peachy Keen with Ice Cream

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I baked peach pies yesterday, something every good Mennonite girl learns how to do growing up in Indiana.

I made little ones that are eaten individually so you feel less guilty.  And don’t forget the vanilla Haagen Dazs, the final touch to an unforgettable mouthful.

They turned out quite lovely and VERY delicious if I do say so myself.  Too bad my husband and boys were nowhere to be found so my assistant Sundy and I did just fine taking care of them on our own (and after yesterday’s blog post some of my readers will call this rightful retribution!!)

I posted on Instagram and many asked for the recipe so here goes for you or someone who can bake you up one of these beauties.  It IS peach season afterall, so rally yourself some peachy yumminess and savor the summer-time joy.

Old Fashioned Peach Pie

1 1/3 c. sugar

3 T. flour

1/4 t. cinnamon with a dash of nutmeg

5 c. sliced fresh ripe peaches (about 12 medium)

1/2 t. almond extract

Combine all ingredients.  Put into crust-lined mini tart pans or a 9″ pie plate.  Dot with butter and top with a top crust or lattice crust strips.  If using a top crust be sure you cut vents in the crust.  Brush top crust lightly with cream and sprinkle lightly with sugar.  Bake at 400 for 40-45 minutes or til crust is golden brown and peaches are soft, less time if using small pie tart pans.  Serve with vanilla ice cream on top.  Enjoy every bite!