Grand prize winner of the Peach Pie Contest sponsored by the Rockdale Farm Bureau's Women’s Committee and the Rockdale Cooperative Extension
Fresh Peach Pie
By Myra Carpenter
2 cups flour
1 tsp salt
1 ¾ stick well chilled Crisco
8 Tablespoons ice cold water
1Tablespoon fine dry bread crumbs
Blend flour and salt add Crisco and mix with pastry blender. Mix in cold water with fork to form a ball. Roll out 2 pie crusts for a nine inch pie (one top and one bottom crust). Put bottom crust in pie pan.
Sprinkle 1 Tablespoon fine dry bread crumbs over bottom of pastry.
Fresh Peach Pie Filling
5 cups sliced juicy fresh peaches
1 cup sugar
2 Tablespoons flour
¼ tsp nutmeg
4 drops almond extract
2 Tablespoons butter
Mix sugar, flour, salt and nutmeg. Stir into sliced peaches. Add almond extract. Place in bottom of crust. Dot with butter. Cover with top crust and crimp edges.
Bake at 450 for 15 minutes. Turn over to 350 and bake 30 minutes or until golden brown.
Rain couldn’t keep the fun away Tuesday at 1400 Parker Road. It was all about furry and feathered things at the annual Rockdale Coopertive Extension Agricultural Day. Children of all ages were able to visit up close and personal with Boer goats (left), ponies, chickens, rabbits and learn about how the to care for the animals. (Above) Jewel the pony waits patiently as children visit.
The annual Peach Pie contest was also held, with the grand prize winner being Myra Carpenter. Her winning recipe is to the left.