I really wanted donuts this morning, but I couldn’t talk anyone into going and buying them for me. Bastards. So I made a pie. It made sense to me at the time. I had 8-9 peaches that were getting ready to go around the bend, so it was a good way to save them, too.
The Sugar Peach Pie is like a sweet custard with peaches in it, sitting in a crust. There is no top crust. It is fairly easy to make and was a big favorite of mine as a kid because it is pretty sweet. I mean, it’s not a donut, but it works in a pinch.
- 1 cup flour
- 1/2 tsp salt
- 1/3 cup plust 1 tablespoon of crisco
- 2-3+ tbl of ice water
Mix together – add water slowly until the ball is a good texture – not dry and crumbly but not wet. Roll it out on wax paper with a rolling pin and then lay it in a pie plate. Pinch around the edges to make a pretty crust edge.
Arrange peach halves in the shell and bake at 350 for 25 minutes.
In the meantime mix all this together:
- 2 eggs
- 1 cup of sugar
- 2 tablespoons of butter
- 1/2 teaspoon of salt
When the pie is done cooking, pour this mixture over the peaches and then put it back in the oven at 350 for 30 more minutes.
You know what else is sweet? My novel Angeli: The Pirate, the Angel & the Irishman!
How’s that for a segue?
What is Angeli? A super-fun (<— seriously, that is the best way to describe it) adventure featuring a nearly immortal female pirate, a goofy and sexy Irishman, and a powerful, mystical guardian angel (who also happens to be hot, imagine that…) who all must work together to fight a new threat to mankind.
Chock full of wit and action, Angeli is the summer page-turner you NEED on the beach this year (or wherever you people from Kansas hang out in the summer, I’m sure it is lovely as well.)
Click on the graphic to buy it from Amazon or…
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