Peach Pie

4 cups sliced and peeled peaches
3/4 cup sugar
1/4 cup minute tapioca
1 tablespoon lemon juice
1 package refrigerated pie crust
1 tablespoon butter or margarine

  • Preheat oven to 400 degrees.
  • Mix peaches, sugar, tapioca and lemon juice in a large blowl.
  • Let stand 15 minutes.
  • Prepare pie crust as directed on package.
  • Using a 9-inch pie plate, fill with fruit mixture.
  • Dot with butter.
  • Cover with second pie crust; seal and flute edge.
  • Cut several slits to permit steam to escape.
  • Bake 45-50 minutes or until juices form bubbles that burst slowly.
  • Cool.
  • Makes 6-8 servings.

Per Serving: Calories 303 (31% fat) Fat 11 g (5g sat) Cholesterol 10 mg
Sodium 131 mg Fiber 1 g Carbohydrates 51 Protein 3 g

Peach Upside-Down Cake

1/2 cup butter
1 cup brown sugar
1 box yellow cake mix plus ingredients called for
3 cups slice peaches
Whipped topping

  • Preheat oven to 350 F.
  • Place butter and brown sugar in 9×13 inch pan and place in the oven while it’s heating; when butter is melted, stir to combine.
  • Mix cake as directed, using juice from peaches in place of water.
  • Arrange peaches on top of sugar mixture and spread batter over fruit.
  • Bake for 45-50 minutes, until cake tests done with a toothpick.
  • Let stand 5 minutes for topping to set.
  • Then place a large platter or cookie sheet over the pan and turn upside down.
  • Serve warm or cool with whipped topping or ice cream.
  • Makes 12-16 servings.

Per Serving: Calories 339 (47% fat) Fat 18 g (6g sat) Cholesterol 33 mg
Sodium 273 mg Fiber 1 g Carbohydrates 43g Protein 2g

Easy Cobbler

2 cups sugar (divided use)
3 cups peaches, sliced
1 stick margarine
1 1/2 teaspoons baking powder
1 cup flour
3/4 cup milk
Salt to taste
Cinnamon to taste

  • Preheat oven to 350 F.
  • Sprinkle 1 cup sugar over peaches; mix well and set aside.
  • Melt margarine in 9×11 inch baking pan.
  • Mix remaining cup of sugar with baking powder and flour.
  • Mix in milk and pour over melted margarine.
  • Place peaches on top of batter, do not stir.
  • Bake for 1 hour.
  • Makes 8 servings.

Per Serving: Calories 390 (28% fat) Fat 12 g (2g sat) Cholesterol 2 mg
Sodium 392 mg Fiber 1 g Carbohydrates 69g Protein 3 g