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1 pound fresh peaches, or canned peaches drained, cut into slices 3 tablespoons brown sugar 1 tablespoon cornstarch 1/3 teaspoon ground ginger 1/8 teaspoon salt 1 ready to use store-bought piecrust Light sprinkle of cinnamon Whipped cream

Get the pie pastry out of the fridge, let it warm up to room temperature and unroll it. Put it into your baking dish with the edges pulled up. Combine the brown sugar, cornstarch, ground ginger and salt. Pour this over the sliced peaches and toss it to be sure all the peaches have some of these spices and seasonings on them. Fill the pie pastry with the seasoned peaches and fold the pastry toward the center. Donít worry that it wonít go to the center. Put a light sprinkle of cinnamon on the peaches showing in the center. Bake at 400 degrees for about 30 minutes or a little more. When ready to serve, spray some whipped cream over the open center. Serve slices so each will have some of the whipped cream. This is tasty when served newly warm, but itís also a welcome treat served as a leftover cooled from the fridge. You can also serve the slices in small bowls and pour some good, cold milk over them like you do when eating apple dumplings. Readers with questions or comments for Dave Kessler may write to him in care of this publication.