August is National Peach Month and to help support orchards everywhere, I recommend you all get those aprons on and cook up something delicious and peachy.
It’s been reported that Ronald Reagan first signed the peach proclamation in 1982 for National Peach Month, calling on Americans to incorporate this nutritious fruit into their diets.
Although the peach was first cultivated in China and is said to bring good luck, abundance and protection, Americans seem to have taken former President Reagan’s advice and embraced the luscious fruit as their summertime go-to.
From peach ice cream, to peach salsa, coffee cakes, cobblers, pears, preserves and butters, peaches epitomize warm summertime goodness. To celebrate this National holiday I’m sharing a few delicious recipes from some of my favorite websites. Support your local orchards and enjoy!
If you’ve lost your apron but favor that peachy goodness, Chick-fil-a will still serve you one of their handspun peach milkshakes, and I kid you not, it is the BEST peach milk shake I have ever tasted.
Grilled Skillet Peach Pie
Courtesy of Better Homes & Gardens
3 ½ lbs peaches, pealed halved & pitted
1 Tablespoon canola oil
½ cup sugar
¼ cup snipped fresh basil
3 tablespoons cornstarch
1 tablespoon lemon juice
1 15 oz. Rolled refrigerated unbaked pie crust (2 crusts)
Non-stick cooking spray
1 egg lightly beaten
1 Tbs water
1 Tbs sugar
1. For a charcoal grill, arrange medium-high coals on one side of a grill. Test for medium heat above the empty side of the grill. Brush peach halves with canola oil. Place halves, cut sides down, on a grill rack directly over coals for 3 minutes until lightly browned. Remove from heat.
2. Cut peach halves into wedges. In a large mixing bowl toss peaches with ½ cup sugar, basil, cornstarch and lemon juice.
3. On a lightly floured surface, roll each crust to a 12-inch diameter. Coat a 9 ½ to 10 inch cast iron skillet with nonstick cooking spray. Line the skillet with one of the crusts, the dough should come ¾ of the way up the sides of the pan. Place the peach mixture into the piece crust in the skillet. With a sharp knife, cut several slits in the center of the second crust to vent steam. Place the second crust over the pie filling. Tuck any extra dough at the edges between the side of the skillet and the bottom crust. Crump edge. In a small bowl combine the beaten egg and water. Brush the pie with egg mixture, then sprinkle with the remaining 1 tablespoon sugar.
4. Place the skillet on the grill rack over the empty side of the grill. Cover and grill for 1 ½ to 2 hours or until crust is golden and filling is bubbly, rotating once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed above.) Cool the pie on a wire rack 30 to 40 minutes before slicing. Makes 12 serving.
Sweet Georgia Peach Honey
Courtesy of Paula Deen
12 cups fresh peaches with skins, pits removed and chopped (approximately 20 peaches)
1 large orange with rind, quartered and seeds removed