When I was growing up, our church used to have Family Night Supper at church on Wednesday night. It was potluck, and it was good! (We still have Wednesday night dinners, but they’re catered. And it’s still pretty good!) We also had a peach packing plant in our small town. So peaches-canned and fresh-were always pretty easy to come by. So for her dish, my grandmother always took peach pie. I remember pre-heating the oven with her. Mixing. Pouring. She didn’t cook often(because of her arthritis or because she didn’t like to…I don’t know??), but she could make one mean peach pie.
Here is that recipe:
- 1 stick of butter or margarine
- 1 cup of sugar
- 3/4 cup of milk
- 3/4 cup of self rising flour
- fruit and syrup(either 1/2 can of Raggedy Ripe peaches and 1/2 the syrup
OR 4 cups cut-up fresh peaches, 1/2 cup water and 1 cup sugar)
If you are using canned peaches, skip this first step. Combine 1/2 cup of water and 1 cup of sugar, and mix well. Place 4 cups of cut up fresh peaches in a saucepan and add sugar water mix. Bring to a boil. Simmer for 10 minutes, stirring occassionally.
Pre-heat oven to 350°. Place butter in a square baking dish, and melt butter in the oven.
Combine sugar, milk and flour.
Pour batter over melted butter and do not stir!
Add fruit and syrup and do not stir!
Bake for 35-45 minutes in convection oven or up to 1 hour in conventional oven, until lightly brown. Turn off oven and leave pie in to finish browning.
This recipe can be easily doubled and cooked in a 9×12 pan.