Recipe: More Scheduled Flight Peach Recipes

Dear Everybody,
If you're wondering, the request for these recipes began on the Canning and Preserving Board with a story about a friend's experience with "flying peaches" . . . but I have learned that anything peach-flavored, etc., tends to fly out of the kitchen just as soon as it's portable. Enjoy!
Deep-Dish Peach Pie
Yield: 6 Servings
1/4 cup sugar
1/2 cup firmly packed light-brown sugar
1/8 tsp. ground mace
1-1/2 Tbsps quick-cooking tapioca
4 cups sliced peeled firm-ripe peaches
2 Tbsps lemon juice
Pastry for 1-crust 9-inch pie
Cream
Combine first 4 ingredients. Add peaches and lemon juice and toss gently to mix. Turn into 9-inch square baking dish. Roll pastry about 11 inches square. Put over peaches, pressing to sides of dish. Cut a few slits in top with knife to permit steam to escape. Bake in preheated 425 degree F. oven for 40 minutes, or until crust is browned and filling is bubbly. Serve with cream.
Fresh-Peach Pie
Yield: 6 to 8 Servings
Pastry for 2-crust 9-inch pie
3/4 cup plus 1 tsp. sugar
3 cups sliced peeled firm-ripe peaches
2 Tbsps quick-cooking tapioca
1/8 tsp. cinnamon
Dash of salt
1 Tbsp lemon juice
Line 9-inch piepan with pastry. Combine 3/4 cup sugar and remaining ingredients. Pour into pie shell. Cover with pastry, seal and flute edges. With scissors, cut a few slits in top for steam to escape. Sprinkle with 1 teaspoon sugar. Bake in preheated 400 degree F. oven for 40 to 50 minutes; cool.
Peach Crisp
Yield: 6 Servings
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 cup butter or margarine
Grated zest and juice of 1/2 lemon
2 Tbsps water
Mix flour, sugars, nutmeg, salt and cinnamon. Mix in butter with fork or fingers until coarse crumbs are formed. Put peaches in buttered 9-inch shallow baking dish. Mix in lemon zest, juice and water. Cover with crumb mixture; pat down so it sticks to fruit. Cover and bake in preheated moderate oven (350 degrees F) for 14 minutes. Uncover and bake for about 30 minutes longer. Serve warm with cream or ice cream.
Peach Cobbler
Yield: 8 Servings
2 cups sifted all-purpose flour
2 tsps. baking powder
1/2 tsp. salt
1/4 cup sugar (about)
1/2 cup shortening
3/4 cup milk
1 can ( 1 lb. 13 oz.) sliced peaches
1 Tbsp fresh lemon juice
1/2 tsp. ground cinnamon
1 tsp. butter
1 cup light cream
Ground nutmeg
Sift flour into bowl with baking powder, salt and 1 tablespoon sugar. With a pastry blender cut in shortening until fine. Add milk to make a soft dough. Combine peaches, lemon juice, 2 tablespoons sugar, cinnamon and butter into casserole. Pat out shortcake dough to fit top. Bake in preheated 450 degrees F oven for 10 minutes. Reduce heat to 350 degrees and bake for 25 minutes longer or until crust is golden-brown. Serve warm with cream sweetened with remaining 1 tablespoon sugar and a little nutmeg.
Peach Betty
Yield: 6 Servings
1/2 cup sugar
1 Tbsp all-purpose flour
1/4 tsp. salt
1 cup soft bread crumbs
4 cups sliced peeled fresh peaches
2 Tbsps butter or margarine
Combine first 4 ingredients and set aside. Arrange half of peaches in buttered 1-quart casserole. Top with half of bread-crumb mixture. Dot with 1 tablespoon butter. Repeat with remaining ingredients. Bake in preheated moderate oven (375 degrees F) about 40 minutes, or until crumbs are golden and peaches are tender.
Cheers!