1 each stick pastry mix
6 each fresh peaches
1/2 cup sugar
1/2 tsp salt
1/4 tsp cinnamon
1 1/2 tbsp butter
A Recipe for
Peach Skillet Pie
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
There is no such thing as a little garlic. |
| A. Baer |
This Recipe for Peach Skillet Pie is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Peach Skillet Pie from the recipe cookbook of Recipes-to-go (Fruit)
Food is an important part of a balanced diet. |
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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Great food is like great sex. The more you have the more you want. |
| Gael Greene |
Great eaters and great sleepers are incapable of anything else that is great. |
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| Rev. 2:7 |
Mix pastry,according to directions on package.Roll out on lightly
floured cloth covered board with flour covered rolling pin,large
enough to line a 8" skillet or frying pan,allowing dough to hang over
edge.Slice skinned peaches into pastry lined pan.Sprinkle with
sugar,salt and cinnamon.Dot with butter.Fold the dough ever edge
toward center,leaving a small space uncovered.Bake in 425 degree oven
until fruit is bubbly and crust is browned,about 25 to 30 minutes.
Serves: 8
Peach Skillet Pie Recipe brought to you by Recipes To-Go