Here is a new Gooseberry Patch eCookbook you can download.
This cookbook, Pies, Crisps & Cobblers contains 25 recipes including Cherry Brownie Cobbler, Apple Blush Pie and more. Here is a sample of one of the recipes.
Rustic Peach Tart
9-inch pie crust
3/4 c. plus 2 T. sugar, divided
1/3 c. all-purpose flour
1/2 t. ground ginger
1/4 t. nutmeg
16-oz. pkg. frozen sliced peaches
On a floured surface, roll out pie crust into a 12-inch circle.
Place on an ungreased baking sheet and set aside. Mix 3/4 cup sugar, flour and spices;
add frozen peach slices and toss to coat. Spoon peaches onto crust to within 2 inches of edge.
Gently fold over edge of crust to form a 2-inch border, pleating as you go.
Moisten crust edge with water; sprinkle with remaining sugar. Bake at 425 degrees until golden,
about 15 minutes; reduce temperature to 350 degrees and bake until bubbly,
about 30 to 35 minutes more. Makes 8 servings.
Place on an ungreased baking sheet and set aside. Mix 3/4 cup sugar, flour and spices;
add frozen peach slices and toss to coat. Spoon peaches onto crust to within 2 inches of edge.
Gently fold over edge of crust to form a 2-inch border, pleating as you go.
Moisten crust edge with water; sprinkle with remaining sugar. Bake at 425 degrees until golden,
about 15 minutes; reduce temperature to 350 degrees and bake until bubbly,
about 30 to 35 minutes more. Makes 8 servings.
Go here to download your Free eCookbook.
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