Peach Cobbler

This one is too easy! Good for beginners!

2 cups self rising flour
2 cups sugar
1 ½ cups milk
1 large can sliced peaches with juice
1 stick of butter

Mix flour, sugar and milk. Pour into 9 x 13 baking dish sprayed with non-stick spray. Melt butter and pour over top. Place Peaches over top with juice. Sprinkle with sugar. Bake 1 hour at 350 degrees.

Peach Pie

1 (15 ounce) package pastry for a 9 inch double crust pie 

1 egg, beaten 

5 cups sliced peeled peaches 

2 tablespoons lemon juice 

1/2 cup all-purpose flour 

1 cup white sugar 

1/2 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg 

1/4 teaspoon salt 

2 tablespoons butter 

DIRECTIONS Preheat the oven to 450 degrees F 

Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later. 

Place the sliced peaches in a large bowl, and sprinkle with lemon juice. 

Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. 

Pour over the peaches, and mix gently. 

Pour into the pie crust, and dot with butter. 

Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam. 

Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. 

TIPS:

Boil peaches for 30 second then plunge into ice water.  The skins will peel right off with little or no effort.