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    Southern Peach Skillet Pie

    Source of Recipe

    1956 Betty Crocker Cookbook

    List of Ingredients

    6 fresh peaches -- peeled and sliced
    1/2 cup sugar
    1/2 teaspoon salt
    1/4 teaspoon cinnamon
    1 1/2 tablespoons soft butter
    1 cup flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    3 tablespoons shortening
    1/3 cup milk


    Make biscuit dough by stirring together flour, baking powder and salt.
    Cut in shortening. Add milk. Round up and knead lightly for 30 seconds.
    Roll dough out 1/4-inch thick. Place in heavy (cast iron is great!)
    skillet, allowing some of the dough to hang over the edge. Top dough
    with sliced peaches.

    Mix together sugar, salt, cinnamon and soft butter until crumbly.
    Sprinkle over sliced peaches. Fold hanging dough over fruit mixture
    toward center leaving a little space uncovered. Bake at 425 degrees F
    for 25 minutes. Serves 6.

    **Tip: I usually spray my cast iron skillet with nonstick cooking spray
    i.e. Pam although the recipe doesn't call for this. This was 1956!!
    Doing this sure helps clean-up.

    - - - - - - - - - - - - - - - - - -

    Per serving: 269 Calories; 10g Fat (33% calories from fat); 3g Protein;
    43g Carbohydrate; 10mg Cholesterol; 482mg Sodium
    Food Exchanges: 1 Starch/Bread; 1 1/2 Fruit; 2 Fat; 1 Other




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