Recipe: Peach Shortcake and Southern Peach Skillet Pie

PEACH SHORTCAKE

2 cups flour
3 tsp baking powder
1/3 cup sugar
1/2 tsp salt
2/3 cup shortening
1 egg, beaten
1/3 cup milk
1 tsp vanilla

Sift flour, baking powder, sugar and salt together. Cut shortening into dry mixture. Combine beaten egg, milk, and vanilla and stir into dry mixture. Turn out onto floured board and roll into a pseudo-rectangle 1/2-inch thick. Sprinkle with sugar and roll jelly-roll fashion. Cut into slices 3/4-inch thick using a thread (makes cleaner cuts) and place on lightly greased baking sheet. Brush tops with milk. Bake 12-15 minutes at 450F or until golden brown. Top with sweetened peaches (or any fruit).

This also tastes wonderful for breakfast crumbled with milk over it.
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Southern Peach Skillet Pie
Source: Betty Crocker Cookbook, 1950
Servings: 6

Shortcake Dough:
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/3 to 1/2 cup milk

Fruit Mixture:
6 peaches, washed, peeled and sliced
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 tablespoons butter or margarine
Make shortcake dough by combining flour, sugar, baking powder and salt. Cut in shortening with pastry blender and with two knives. Pat into a heavy 8-inch skillet (a cast iron skillet works great), allowing some of the dough hang over the pan edges.

Place sliced peaches over shortcake dough, arranging them in a pretty pattern. Mix together sugar, salt and cinnamon and sprinkle over fruit mixture. Dot with butter or margarine. Fold hanging dough toward center, partially covering peach slices.

Bake at 425 degrees F for 25 minutes.