Coconut/Pecan/Peach Pie--again???

Coconut/Pecan/Peach Pie--again??? This pie was so good that I needed to make another one before peach season ends here in Colorado. This time we ate a couple of pieces and I put the remaining pieces in individual freezer containers for peach pie cravings in the (probably not to distant) future. Oh summer is starting to wane, can you stand it? It has been so great this summer in the high country of Colorado--lots of wildflowers, great temperatures, plenty of rain and so far no wildfires. But it's time to start thinking apples!! This little town is the center of apple country in Colorado and the yearly Applefest is coming up in September. I have three old apple trees in my yard & the apples are starting to turn red so it won't be long. I'm searching for apple pie recipes and will have several up soon. Enjoy the last of summer.~Annie

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Peach Season is Here!

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 the 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

• 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)

1. Cut up peaches, mix with sugar, cornstarch & vanilla, let rest in bowl while you make the crust.
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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