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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My mother received this recipe from a friend of hers many years ago, and, fortunately, she shared it with me. With Boise situated right between two large fruit-producing areas in our state, peaches are very plentiful in the summer-and who ever gets their fill of fresh peaches? Ingredients:
6 to 8 large ripe peaches, peeled and sliced |
2-1/2 tablespoons cornstarch |
3/4 to 1 cup sugar |
crust: |
1 cup king arthur unbleached all-purpose flour |
2 egg yolks |
1/4 cup butter, melted |
1 teaspoon baking powder |
1 cup sugar |
2 egg whites, stiffly beaten |
Directions:
1. Combine peaches, cornstarch and sugar; place in a greased 13-in. x 9-in. baking dish. For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold egg whites. Spread over peaches. Bake at 375° for about 45 minutes or until the fruit is bubbling around edges and top is golden. Yield: 12 servings.
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