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 ahead—then it's mostly a matter of whipping together the filling."--Mary Ann Kosmas, Minneapolis, Minnesota
Peach pie is typical of our state, and this recipe includes typically Southern praline topping. It was given to me when I married and set up our home more than 40 years ago. I can and freeze peaches to make this pie year-round.
I created this recipe to fit with in-season summer fruit. The plums give the pie a splash of color as well as flavor, and the crumb topping is both easy and excellent! —Rachel Johnson, Shippensburg, Pennsylvania
This pretty kuchen makes an eye-appealing first impression and a tasty second impression. I usually make this with fresh peaches, but other fruits work well too, such as blueberries and sliced apples.—Angela Lott, Neshanic Station, New Jersey
When that blushed golden fruit finally arrives at fruit stands, this is the first dessert I think of. It's such a delightful way to celebrate the arrival of peaches. It's just plain perfection. You can make this tart with other varieties of fruit, too. &Lorraine Caland, Shuniah, Ontario