Peach season is in full swing here in western Colorado! The best peaches are up in Palisade, Colorado which is just outside of Grand Junction. My husband grew up here and remembers picking peaches with his friends from th
e miles of orchards around the little cafe that his Mom ran--"Clara's Coffee Cup". Clara would make peach pies and drive her pick-up to a highway intersection, set up a little table and umbrella and sell pies. I thought about her when I went up to buy peaches in Palisade. There are so many wonderful old orchards and farm stores up on the mesa but many are shifting to grape growing and the region has started producing some decent wines. I'm glad there's still plenty of peaches. Yesterday I made a basic peach cobbler and 12 jars of peach jam and I still have half a box of peaches to do something with--maybe ice cream??
e miles of orchards around the little cafe that his Mom ran--"Clara's Coffee Cup". Clara would make peach pies and drive her pick-up to a highway intersection, set up a little table and umbrella and sell pies. I thought about her when I went up to buy peaches in Palisade. There are so many wonderful old orchards and farm stores up on the mesa but many are shifting to grape growing and the region has started producing some decent wines. I'm glad there's still plenty of peaches. Yesterday I made a basic peach cobbler and 12 jars of peach jam and I still have half a box of peaches to do something with--maybe ice cream??
Basic Peach Cobbler
one 9" pie
2. Turn oven to 400 degrees.
3. Make crust recipe. Roll out half of crust mixture to size of pie plate and place in pie plate. (I wrap up the second half in saran wrap and let it rest in fridge while I'm rolling out the bottom crust because I'm just not as swift at pie-making as Mary
Etta!)
4. Pour peach mixture into pie plate--if you don't feel you have enough peaches in the pie just cut up one or two and add into at this point--it will do just fine.
5. Roll out second half of crust and cut into strips about an inch wide (whatever) and start laying them on the pie. It's easy to basket weave them so your cobbler looks really fancy. 6. Trim the edges to the plate and crimp edges to seal.
7. Sprinkle a little sugar on top and bake for 40-50 minutes--it should be browned with peach juice bubbling.
My husband and the painting crew were painting the house yesterday and they loved the cobbler break! ~Annie
one 9" pie
- 1 batch Mary Etta's Crust recipe-(make this after you get the peaches ready to go)
- 5 cups ripe peaches peeled & cut into 1/4" slices
- 1/3 cup sugar
- 2 Tbs. cornstarch
- 1 tsp. vanilla (optional to taste)
2. Turn oven to 400 degrees.
3. Make crust recipe. Roll out half of crust mixture to size of pie plate and place in pie plate. (I wrap up the second half in saran wrap and let it rest in fridge while I'm rolling out the bottom crust because I'm just not as swift at pie-making as Mary
Etta!) 4. Pour peach mixture into pie plate--if you don't feel you have enough peaches in the pie just cut up one or two and add into at this point--it will do just fine.
5. Roll out second half of crust and cut into strips about an inch wide (whatever) and start laying them on the pie. It's easy to basket weave them so your cobbler looks really fancy. 6. Trim the edges to the plate and crimp edges to seal.
7. Sprinkle a little sugar on top and bake for 40-50 minutes--it should be browned with peach juice bubbling.
My husband and the painting crew were painting the house yesterday and they loved the cobbler break! ~Annie
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