Meet the Cook: On a hot night, this pie makes a very refreshing dessert. Like most wonderful recipes, it came from a friend.
As the third oldest among nine children, I've been cooking for a crowd as long as I can remember! My husband and I have four boys, 17 to 10. It never ceases to amaze me how much they can eat...and nothing makes me happier than to watch them enjoy a good meal.
-Judy Vaske, Bancroft, Iowa
Betsy Furin from Rockville, Maryland writes, "This recipe came from an old 'Cooking with the Skins' cookbook. The recipes in it were send in by players' and coaches' wives from our beloved Washington Redskins pro football team. I make this pie when our local peaches are in season."
You'll find this luscious dessert as easy as it is elegant. Mary Ann Kosmas, a reader from Minneapolis, Minnesota, explains. "You can bake the crust aheadthen it's mostly a matter of whipping together the filling."--Mary Ann Kosmas, Minneapolis, Minnesota
From field editor Denise Goedeken of Platte Center, Nebraska comes this yummy pie that's a sure winner when fresh peaches are in season. "The sour cream filling and cinnamon crumb topping complement the fruit flavor," she maintains.
Peach grower Judy Marshall enthusiastically shares this fruit-filled recipe she gives customers at her family's Schreiman Orchards near Waverly, Missouri. "This favorite recipe is reprinted annually in our cookbook," relates Judy.
"Red-hot candies give the filling in this pie its rosy 'blushing' color," reveals Bobbi Reiman of Greendale, Wisconsin. Her husband, Roy (publisher of Taste of Home), ranks this beautiful fruit pie as one of his all-time favorite desserts and requests it often.
Since my daughter, Beth, and her husband, Gary, do not care for cake, they opted for a "wedding pie" on their special day. Family and friends made 75 pies, many of which were set on a tiered holder to resemble a tall wedding cake. This is Beth's favorite.