August is a month of bountiful harvests here in Ohio. One of my favorite activities is shopping the farmers markets in the area for fresh sweet corn, peaches and tomatos during this season. I am sharing two of my favorite summer recipes below and hope you will enjoy them too. I just made the fresh peach pie yesterday and it is outstanding.
Best Ever Fresh Peach Pie (From The Joy of Cooking)
Crust (makes 2 single crusts)
Sift together 2 Cups flour and 1 tsp salt. Measure and combine 2/3 Cup Crisco and 2 T chilled butter. Cut the shortening into the flour mixture using a pastry blender or work lightly with fingertips until it has the consistency of course cornmeal. Sprinkle the dough with 4 T water. Blend lightly. Dough should stick together and start forming a ball. Another 1T water can be added if needed. Gather dough into a nice ball. Cut in half. Roll out each half of the dough and place in 8-9 inch pie pan. Crimp edges and add filling.
Peach Filling
Preheat oven to 400 degrees F
1 Egg 2 T Flour
2/3 C granulated sugar 1/3 C melted butter
Combine the ingredients above. Fill unbaked pie shell with sliced, fresh peaches. Pour the mixture over the peaches so it covers evenly. Bake at 400 degrees for 15 minutes, then reduce heat to 300 degrees. Bake an additional 50 minutes. Serve with vanilla ice cream and/or fresh whipped cream.
Betsy’s Tangy Lemon BBQ Sauce
1 ¼ C Tomato Ketchup 6 oz Frozen lemonade
¼ C Worcestershire Sauce ¼ C yellow mustard
¼ C Vegetable or Olive Oil ¼ C minced onion
¼ C Red Hot Sauce
Mix all ingredients in a saucepan and simmer over medium heat for 10 minutes. Cool . Slather on grilled chicken, pork tenderloin or ribs. Also tastes great as a dipping sauce with oven-baked french fries.
