PEACH PIE AND CRISP

It's Peach season! Though I like peaches, peaches aren't my favorite. (that would be apples:)... But to keep the rest of my clan happy, we got several bushels of peaches to put away so we can enjoy the taste of summer this winter.

WE FROZE ABOUT 2 BUSHEL~

AND BY "WE", I MEAN ME AND HUBS- HE'S MY "PEACH."

HUBS WAS A HUGE HELP!

WITH ONE BUSHEL, WE MADE 3 PIES. ONE TO EAT AND 2 FOR THE FREEZER~

AND 2 CRISPS. ONE TO EAT, ONE FOR THE FREEZER~

PEACH PIE

7-8 cups sliced peaches

½ c or more clear gel

1 ½ c or more sugar

Lemon juice

Touch of cinnamon (or more if you like cinnamon;)

Mix the above ingredients together until all sugar and Jel disappears. Place into one large pie pan or 2 small pans. Bake at 375 for 15 min then reduce to 350 for 40-45 min or until nicely brown and bubbly.

For more tips on making pie-click here

PEACH CRISP

Mix together and place in a 9 inch pan:

4 cups of sliced peaches

A sprinkling of sugar to taste (depends on how sweet you're peaches are and how sweet or tart you want them to be)

A sprinkling of clear jel (Maybe a tbl or so)

Crumb together:

3/4 c brown sugar

1/2 c flour

1/2 c rolled oats

3/4 tsp cinnamon

3/4 tsp nutmeg

1/3 c soft butter

Sprinkle crumb topping across top and bake at 375 for about 30 min.

Serve warm (with ice-cream:) or enjoy cold. This recipe can be doubled and baked in an 8 x 13 pan.