Peach/Pluot Pie from Belle in Soldotna

 Line 9- inch pie plate with pastry (crust).

Combine sugar, flour, spice and salt.

Add fruit, mix lightly.

Fill shell. Dot with butter.

(Dash with extra spice, if desired)

Add top pastry (crust): crimp edges.

Bake in Hot oven (400°) 40 to 45 minutes or till done.

Serve warm with cream or ice cream.

Fresh Peach Cake from Mary in Anchorage

Beat 1/2 cup butter at medium speed with an electric mixer.  Add 1/2 cups sugar, beating well.  Add eggs and vanilla.

Combine flour with baking powder and salt.  Add to butter mixture alternately with milk, beginning and ending with flour mixture.  Spoon into greased 13x9 pan.  Arrange peaches on top, cut side down.

Combine remaining flour, sugar, salt and butter with a pastry fork until crumbly.  Sprinkle over peaches .

Bake at 350 degrees for 1 hour. 

Serve with ice cream or whipped cream.

 **Can also use strawberries or other fruit

Frozen Peach Dessert

Mix and chill the following:

Whip one can of evaporated milk with egg beater until slightly thickened.

Fold the milk into chilled fruit mixture with spatula.

Pour into pan and freeze for several hours.

Peach Ice Cream

Mix together.  Pour into 1 gallon ice cream freezer.  Fill with milk and let churn until done. 


Peach Upside Down Cake from Grandma Doerksen (Dan's mom Hulda)

Melt 1/2 cup butter and then add 1 cup brown sugar.

Pour in the bottom of a 9x13 pan or 2 8x8 pans.

Arrange 3-4 cups sliced peaches over the butter/brown sugar mixture.

Mix 1 white cake mix according to directions and pour over top peaches.

Bake at 350 degrees for 40-50 minutes. 

Cool slightly, then invert on serving platter while still warm. 

 **You can also use apricots or pineapple instead of peaches.

Baked Peaches with Vanilla Ice Cream from Sue in Seward

Preheat oven to 350º.  Cut peaches in half, pit, put cut side up on baking dish.  Sprinkle with sugar and dot with butter.  Cover with parchment paper that has been sprayed with non-stick spray.  Bake 15 minutes.  Top with ice cream and crushed vanilla wafers.

Serves 4 or 2, depending on if you’ve just had a big dinner. 

Aunt Eileen's Peach Cake (from Atlanta Cook notes)

Preheat oven to 350 degrees.  Beat eggs and add sugar and oil, mixing well.  Combine flour, salt, and baking powder; add to egg mixture alternately with orange juice.  Add vanilla extract. 

In a separate bowl, toss peaches with sugar and cinnamon.  Pour one-third batter into a greased, lightly floured tube pan.  Layer one-half peach mixture over it.  Cover with one-third batter and the remaining peach mixture.  Spread remaining batter over all. 

Bake one hour.  Cool cake ten minutes before turning out onto a wire rack.  Sprinkle with confectioners' sugar.

VARIATIONS:  Two cups fresh blueberries or two to three large apples, peeled, cored, and thinly sliced, may be substituted for peaches.

Peach Cobbler (also from Atlanta Cooknotes)

Preheat oven to 350 degrees.  Melt butter in a deep one-and-one-half quart casserole.  Combine flour, one cup sugar, baking powder, salt, and milk; mix well.  Pour batter evenly into melted butter without stirring.  Combine peaches with one cup sugar; pour into middle of batter without stirring.  Bake about 30 minutes or until lightly browned.  Serve warm with cream, whipped cream, or ice cream.    Serves 4-6

As a variation, substitute apples, blueberries, or blackberries for peaches.

Easy Frozen Fruit Squares

Place fruits in 8-by-8-by-2-inch baking dish. Pour orange juice over fruit. Cover with aluminum foil and freeze. To serve, cut into squares.

Yield: 9 squares

Friar Plum Pie from Wanda's mom Frieda

Slice up 4 cups of plums and microwave them for 3 minutes, then stir.  Repeat two more times. 

Add 3/4 cup sugar, 3 tablespoons tapioca, and red food coloring.

Put between two pie crusts.

Bake at 400 degrees for 20 minutes.  Then cover edge of crust with foil and bake for 40 more minutes.

Fruit Cobbler Recipe from Wanda 

In a 9x13 rectangular pan, put in 4-8 cups of cut up peaches (or whatever fruit you desire -- good for berries too). 

Mix up 1/2 cup sugar and 1 cup water and pour over the fruit.

Mix the following together and then spread on top:

Melt 1/2 cup butter and pour over cobbler. 

Bake at 400 degrees for 30 minutes.

Serves 10-12.

Any Fruit Cobbler Recipe from Laura in Homer


Preheat the oven to 400˚

In a sauce pan combine the fruit and the sugar. Cook on low until it starts to juice…if using whole berries crush them slightly with a potato masher.Mix the water and the cornstarch and stir into the fruit.  Increase heat to medium high and cook until bubbling and thick, stirring as needed.  Once it's thickened up reduce the heat to low and keep warm while you make the topping.

For the topping combine all the dry ingredients EXCEPT the 1 TBSP of sugar in the bowl of a food processor and whirl to combine.  Chop the butter in small pieces.  Add to the processor and pulse to combine, just to the course crumbs stage.  Mix the egg and the buttermilk together and pour into the processor.  Pulse to combine.  Once it forms a dough stop pulsing.

Pour the hot fruit into a 2 quart baking dish.  Drop six mounds of biscuit dough on top of the fruit.

Sprinkle a bit of the reserved 1 TBSP sugar over the top of the biscuits

Bake at 400˚ for 20-25 minutes or until the biscuits are cooked through and no longer doughy underneath 

***because this dish is seasonal and meant to use up what you have, the amount of fruit can vary between 4-6 cups with little to NO problem--simply adjust the sugar, to suit your taste and the fruit 

***if you go beyond 6 cups of fruit you may find it necessary to use additional cornstarch to thicken the fruit, simply increase by teaspoons until you reach the thickness you desire-add the cornstarch to a small amount of cold water, add a dash of hot fruit, stir and then add it back to the cooking pot--if you just throw it in it could seize up 

Peach Crunch from Bethany in Wasilla

Mix the following together and press 1/2 into the bottom of a 9x13 pan.

Mix the following together and pour over crust.

Sprinkle the rest of the crust mixture on top of the fruit.

Bake at 400 degrees for 30-35 minutes.

Easy Peach Blueberry Cobbler

Heat oven to 350 Melt butter in 2 1/2 quart baking dish. Set aside. 

In medium bowl, combine flour, 3/4 cup sugar and baking powder; add milk; and stir until blended. Spoon batter over butter in baking dish; do not stir. 

Combine peaches, blueberries and 1/2 cup sugar; spoon over batter. Do not stir. 

Bake at 350 degrees F for 45 to 55 minutes until dough is lightly brown. 

Serve warm with ice cream, if desired. 

Serves/Makes: 6

Aloha Peach Pies from Pillsbury

1 pint (2 cups) vanilla ice cream, if desired

 1.  Heat oven to 350 (325 for dark cookie sheet). Spray cookie sheet with cooking spray.  Place biscuits 3 inches apart on cookie sheet.  Press each into 5 inch round with 1/4 inch high rim around outer edge.

2.  For each pie, spoon half of peaches onto biscuit.  Crumble 1 nut cookie dough round (1 1/2 sugar cookie dough rounds) evelyn over peaches.  Top with 1 T. chips and 1 T. coconut.

3.  Bake 22-28 minutes or until edges are deep golden brown.  Cool 5 minutes.  Serve warm with ice cream.

Makes 2 servings.

Peach Season Salsa

1. Peel and pit the peaches, then cut them into roughly 1/4 inch dice.  Place the pieces into a 2 quart bowl.  Squeeze the lime juice over the peaches, and sprinkle on the sugar and salt.  Stir to coat well.

2. Core the tomato, leave the peel on and cut into 1/4 inch dice.  Add it to the bowl.

3. Peel and chop the garlic.  Add it to the bowl.  Wearing rubber gloves, rinse and seed the jalapeno.  Finely mince it and add it to the bowl.  Rinse and dry the cilantro, and mince it finely.  Add it to the bowl.  Stir well.

4. Taste before serving and add more sugar to taste if desired.  Serve immediately or refrigerated, covered, for up to 2 hours.

NOTE: the amount of sugar in this recipe is correct for very ripe and sweet peaches.  If your peaches aren't quite so sweet, add more sugar to taste.

Makes 3 cups

Fresh Fruit Devonshire Pie from Pillsbury


1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box



1 .  Heat oven to 450?F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely.

2 .  In small bowl, sprinkle gelatin over 1/4 cup water; let stand to soften. In 2-quart saucepan, mix 1/3 cup sugar, the salt, sour cream, milk and egg yolks. Cook over medium heat 10 to 15 minutes, stirring constantly, until very hot; do not boil. Stir in softened gelatin. Cover surface with plastic wrap; refrigerate until slightly thickened, 45 to 60 minutes.

3 .  Fold whipped cream into filling. Spoon into cooled baked shell. Refrigerate until set, about 2 hours.

4 .  Just before serving, arrange fruit over filling. Garnish as desired. Store in refrigerator.

Plum Galette

Pastry dough for a single-crust pie

 Special equipment: parchment paper

 1. Put oven rack in middle position and preheat oven to 375°F. Line a large (17- by 12-inch) baking sheet with parchment paper.

2. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Transfer to baking sheet.

3.  Stir together semolina flour and 2 tablespoons granulated sugar and spread evenly over dough, leaving a 1-inch border. Arrange plums, skin sides down, in 1 layer on top of sugar mixture, then sprinkle plums with 3 tablespoons granulated sugar. Fold in edge of dough to cover outer rim of plums, pleating dough as necessary.

4. Bake galette, loosely covered with a sheet of foil, 40 minutes. Remove foil and bake until fruit is tender and juices are bubbling, about 5 minutes more.

5. Transfer galette on baking sheet to a rack and immediately brush hot juices over plums using a pastry brush. Dust hot galette with confectioners sugar (sugar will melt and help glaze galette). Cool to warm or room temperature, about 30 minutes.

6. While galette cools, stir together crème fraîche, Armagnac (if using), and remaining 3 tablespoons granulated sugar in a bowl until sugar is dissolved. Serve galette with Armagnac cream.

Makes 8 servings.

Plum-Nectarine Buckle from Martha Stewart

1.   Preheat oven to 350. Brush a 9-inch square cake pan or 10-inch cast iron skillet with 2 tablespoons butter; set aside. Whisk together flour, 3/4 cup sugar, the baking powder, allspice, and 3/4 teaspoon salt in a medium bowl; set aside.

2.   Whisk together egg, milk, vanilla, and remaining 4 tablespoons butter in another medium bowl. Add egg mixture to flour mixture; stir to combine. Spread batter evenly into buttered pan.

3.   Toss plums, nectarines, lemon juice, remaining 1/4 cup plus 2 tablespoons sugar, and a pinch of salt in a large bowl. Spread fruit mixture evenly over batter. Sprinkle with topping (see below). Bake until a cake tester inserted into center comes out with moist crumbs, about 1 hour and 15 minutes. Let cool in pan on a wire rack 1 hour before serving. 

Crumb topping: 

Put butter and brown sugar, and orange zest if desired, in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until creamy. Stir in flour and salt. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.


California Peaches Ad – 1983

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