peach tray.

Tuesday, September 4, 2012

peach tray

in june i'm all giddy with over-enthusiastic peach excitement and "how dare you waste these on a pie?!" by late august, i'm over it. throw the dang peaches in a pie.

when freestone peaches hit the farmers market, ed makes peach tray. not that you have to use freestone peaches, but it sure is a lot easier to slice a million peaches when they easily fall off the pit. i'm not really sure where this recipe originates, besides ed's mom. though a good southern cook is the perfect place for a recipe to originate.

my job was to place the peaches on the tray. according to ed i did it all wrong because the peaches are supposed to snuggle. i apologize that my peaches aren't properly spooning. also, this recipe has (gasp!) crisco. i know, i know. it irks me.

peach tray
6 ripe peaches usually do the trick
cinnamon sugar for sprinkling

pie crust:
2 cups flour
1 tsp salt
2/3 cup crisco, plus 2 tbsp
3-6 tbsp cold water

1/2 cup milk (anything but skim!)
2 eggs
1 tsp vanilla
1 cup sugar

1. preheat the oven to 400F.
2. for the crust, add shortening to flour and salt and cut in with a pastry blender. now would be a good time to use that food processor covered in dust, or be manly about it and use a fork like ed did. either way, mix until it forms course crumbs. add the water (a few tablespoons at a time) until the dough is moist enough to hold together.
3. pat the dough into a 9x13 baking sheet. no need to form an edge.
4. slice and skin the peaches and snuggle them on top of the dough in a straight line.
5. for the custard, mix milk, eggs, vanilla and sugar in a bowl.
6. pour the custard on top of the peaches.
7. sprinkle with a generous amount of cinnamon sugar.
8. bake for 20 minutes (ours took longer) or until peaches turn golden.

even better for breakfast as it's not intensely sweet. 


Jeneric Generation said...

This is my kind of dessert/breakfast. I will be making this soon! Thank you for sharing. Also, something about that picture just makes me want to stare at it and dream of cozy fall mornings.

Kim said...

Yummy! My favorite pumpkin cranberry waffle recipe has Crisco - it makes me die a little inside.

ana {bluebirdkisses} said...

yum! that looks delicious, i will definitely need to make this

Susan said...

giggle...snuggling (or spooning) peaches.

Rebeka said...

Crisco definitely makes the best pie crust! My mom always uses two knives to cut the crisco into the flour too. Ahh this recipe sounds too good! Thanks for sharing.

Heather from Poppy Haus said...

I have to agree, Crisco, while g-ross, does yield the best pie crust. I just started making hand pies using peaches and now yummy.

Erin Harwood said...

My kind of breakfast: coffee, a peachy baked offering and the NY Times. Apropos to the Crisco dilema, could you not just substitute butter? I suppose it wouldn't be authentic to Ed's mother's recipe, and butter is fatty, but it's good fatty as opposed to mysterious fatty. What do you think?

rebecca said...

butter could easily be substituted in this recipe. mysterious fatty is not my bag. however, ed makes peach tray at the end of every summer (like clock work) and changing the family recipe is not gonna happen. :)

if you make it with butter, let me know how it turns out!

Lena at A Crimson Kiss said...

This sounds crazy good–and I bet it's amazing with a big cup of tea.

trishie said...

Wow that looks and sounds yum!

Monica L. Shulman said...

looks and sounds delicious. snuggly, spooning peaches. ha!

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