The Club House will be transformed this week as “Pie Central” for the Johnson County Fair’s Food Stand!
It’s going to be a busy, busy week here! Tomorrow some of the best pie bakers in Johnson County and our little church will gather to bake pies to be sold in the Food Stand at the County Fair. Since we live very close to the fairgrounds it is logical to stash all the pies here in the Club House. The Normanator and I will cut them and put the slices into little take-out boxes and they’ll be shuttled to the Food Stand. We are told this is a daunting assignment, because many pies per day will be brought in for “processing”!
Because of this extra assignment, there will be an absence of blog posts for the duration of the week. You are reminded that we are also up all night, delivering newspapers! We are hopeful we will not doze off while cutting pies!
There is a recipe for you today-for a pie, of course. Before we offer that we want to acknowledge all the great comments that have come in + the great replies you have made to one another in the Comments section of every post. YOU GUYS ARE AWESOME. There are emails coming in that warm our hearts, too. It is so gratifying to hear from you that you are getting some concrete HELP from these posts! Thank you so much!
If you are living on a dime, you could use a hand. Those who have EBT cards for SNAP or WIC can use some helpful advice; so can those of you who get things from a food bank or a food pantry. If you have food commodities you can benefit from some great ideas on their use. If you are frugal by nature and get a hoot from s t r e t c h i n g your food budget you can garner all the great notions that are offered from any corner. That’s what the Food Stamps Cooking Club is all about. But we don’t do it alone; each of you is helping one another. How can it get any better than THIS?
Harriet’s Peachy Summer Pie
10 – 12 fresh peaches, pitted and sliced
1/3 cup all-purpose flour
1 cup white sugar
1/4 cup butter
1 recipe pastry for 9 inch double crust pie
Mix flour, sugar and butter into crumb stage.
Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Scatter some of the butter mixture on top of the peaches, then layer more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
Top with second pie crust, or make lattice strips of crust. *You might even top it off with a streusel topping, so you’ll have plenty of room for the ICE CREAM when you serve pie a la mode! **If you use a full top crust, cut vents into the top so it won’t dribble.
Place pie on a cooky sheet-in case of drips-and bake at 350* for 45 minutes or until you like the color of the crust. When pie is done, turn off the oven; let it sit in the oven to cool with the oven. This allows the juices to boil away and the filling will set to perfection.
Make sure the pie is cool before serving.
Mmm…peach pie a la mode always reminds me of my Grandma Wagner, because peach pie was our comfort food when I was a little girl. You guys bake up some summer goodness in your kitchens and think of us pie cutters this week. See you next week!
Remember that you are dearly loved. Please consider yourselves hugged!
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