Harridge Post & Prospector

Roxie’s Recipes (for the lazy cook)

Linda just loves a nice slice of freshly baked peach pie á la mode, and using store-bought prepared crusts and canned peaches makes this one easy to whip up anytime!

– 1 pkg pie crusts (2 crusts per pkg)
– 2 cans sliced peaches
– 1½ tbs butter, cut into smaller chunks
– 1 cup sugar
– 1 tbs lemon juice
– 1 tbs vanilla
– ½ tsp cinnamon
– ¼ tsp nutmeg
– ½ cup flour
– 1 egg, beaten

  • Preheat over to 350 degrees, and lay your first crust in your pie pan
  • Combine your canned peaches, butter, sugar, lemon juice, vanilla, cinnamon and nutmeg.
  • Now add the flour and mix gently until all ingredients are evenly combined.
  • Pour your mixture into your prepared crust.
  • If you like, you can just lay the second crust on top, being sure to add slits to let the steam escape as it cooks,
    – or –
  • I prefer to do the traditional lattice top: Using a pizza cutter, slice the crust into even strips about 1” in width. Lay ½ of the strips across vertically, leaving about a gap between strips. Then lay the other ½ across horizontally, weaving them through your vertical strips.
  • Whichever style you use, be sure to pinch the two crusts together around the rim of the pie. The brush the top crust with your beaten egg and bake for 50-55 minutes until crust is a nice light golden brown. Serve topped with vanilla bean ice cream.

Now, Friday at 8pm, tune your radio to KNVC 95.1 FM Carson City – or if you’re not in range, you can pull it up on their website: https://knvc.org. If you happen to miss it for some reason, they will re-air it on Sunday at 9pm.

Need to catch up on previous episodes? Go to https://anchor.fm/harridgehouse to stream episodes 1 through 5.

Next week: A treat for Drew