Absolutely, positively, without a doubt,  the best lemon pie recipe of all time.  This famous pie is just perfection.  This the pie your mother and your grandmother made, the one that has been on family tables for generations and often times the old recipes are best, and this is the BEST of the BEST.  You won't find a better lemon pie recipe, I've made it for years and years and it never fails. 

Filling:

1 1/3 cups granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoon lemon extract
2 teaspoons vinegar
3 tablespoons butter

Never-Fail Meringue:

1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
 6 tablespoons granulated sugar
1 teaspoon vanilla extract
1 pinch salt

Directions:

1. Bake prepared pie crust according to provided directions. Of course homemade is best and I love the vintage Crisco recipe, but Trader Joes makes a wonderful frozen crust.  You must let it come to room temperature before putting in your pie pan or it will break into pieces.  It's worth the effort, though, Trader Joes crust is the best I've found, but of course Pillsbury works, too.

2. To make filling, mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed.

3. Add to the rest of the sugar mixture. Cook over boiling water until thick — about 25 minutes which will eliminate any starchy taste.

4. Add the lemon extract, butter and vinegar, and stir thoroughly.

5. Pour mixture into deep 9-inch pie shell, and let cool.

5. To make meringue, blend cornstarch and cold water in a saucepan.

6. Add boiling water, and cook, stirring until clear and thickened.

7. Let stand until COMPLETELY cold.

8. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla.

9. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well.

10. Spread meringue over cooled pie filling.

11. Bake at 350 degrees for 10 minutes or until top is lightly browned.

Note:

If you want a sky-high meringue, like the ones you see in bakeries, just use 6 egg whites (save yolks for another recipe), and double the sugar....I just use the same amount of cornstarch/water mixture when I use 6 egg whites.

#lemonpie #annlanders #dearabby #famouslemonpie #lemonmeringuepie #worldsbestpie #awardwinningpie #yummy #homemade #foodie #jancooksrealfood #jancancook #janspicx #crisco #traderjoes #easterdessert #inagarten

It's Monday and time for a lower calorie recipe.  My month of lemon recipes is winding down, only three more days.  It's been fun posting these  recipes, I think I could post them for a year I have so many.

This lemon pie in a jar is an easy no-bake dessert that won't cost you a lot of calories.  I make it with crushed graham crackers, but you can also make it by putting a vanilla wafer in the bottom of the jar and layering pudding and then another vanilla wafer in the middle.

Ingredients

2 cup nonfat Greek yogurt
1 package fat free, sugar free lemon pudding mix
1 tablespoon lemon juice
1 cup crushed graham crackers or 8 reduced fat vanilla wafers
6 tablespoons whipped cream or Cool Whip

6 small sauce jars

Steps

In a medium bowl, beat the nonfat Greek yogurt with a hand mixer until stiff peaks form.

Add the lemon pudding mix and lemon juice and beat to combine.

Prepare the jars by placing crushed graham crackers or a vanilla wafer in the bottom of each jar. Top with 1/3 cup yogurt mixture and one tablespoon whipped cream or Cool Whip.

Crush remaining graham crackers or two vanilla wafers and top each lemon pie with cookie crumbles.

Makes 6 jars

#puddinginajar #lemonpuddinginajar #pieinajar #lemonpie #ww #weightwatchers #jancooks #jancooksrealfood #janspicx #yummy #yummyfood #homemade #lowcalorie #dietdessert

Southerners love this pie and when I found this recipe on  Cook's Country, I knew I had to make it.  Their recipes never fail and this was no exception,.  This is an easy to make, light, bright lemon pie that has a perfect balance of sweet, salty, and sour. And, because it's easy to make that's a bonus, but I would make this even if it was difficult, it's THAT good.  I did just a couple of adjustments to the original recipe, because that's just the way I roll.  And, okay, I admit it, I used Cool Whip for the topping.  I've aways been a fan of Cool Whip, it's a lot lower in calories and you don't have to whip the cream. 

FOR THE CRUST

6 ounces saltine crackers (about 1 sleeve or 36 crackers)
⅛ teaspoon salt
10 tablespoons unsalted butter, melted
¼ cup light corn syrup

FOR THE FILLING:

1 can sweetened condensed milk (14-ounce)
4 large egg yolks
¼ cup heavy cream ~ I use Half and Half
1 tablespoon grated lemon zest plus ½ cup juice ( 3 lemons)

FOR THE TOPPING

½ cup heavy cream, chilled
2 teaspoons sugar
½ teaspoon vanilla extract

~ or forget whipping the cream and just use Cool Whip ~

Steps

Preheat your oven to 350 degrees F. Add the saltines and salt to the food processor and pulse until you have coarse crumbs (about 15 pulses). Add the melted butter and corn syrup and pulse until the crumbs are about the size of oatmeal (another 15 pulses).

Add the cracker mixture to a greased 9-inch pie plate. Use the bottom of a dry measuring cup or glass and press the crumbs into an even layer on the bottom and up the sides of the dish.

Place the pie plate on a baking sheet and bake until light golden brown, 17 to 19 minutes.

To make the filling – whisk the sweetened condensed milk, egg yolks, cream, and lemon zest together in a bowl, add the lemon juice and whisk until well combined.

With the pie plate on the baking sheet still, remove it from the oven and pour in the filling (the crust does not need to be cooled) and place it back in the hot oven. Bake until the edges of the pie are set but the center still jiggles, 15 to 17 minutes. Place the pie on a wire rack and let it cool completely. Refrigerate the pie until completely chilled.

For the topping, use a stand mixer fitted with a whisk and whipped the cream, sugar, and vanilla on medium low until foamy (about a minute). Increase the mixer speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread the whipped cream over the top of the pie and serve cold.

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#lemonpie #cracker #crackerpie #northcarolina #northcarolinacrackerpie #yummy #yummyfood #foodie #jancooksrealfood #jancancook #janspicx 

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This is my favorite dessert of all time.  This recipe dates back to the 60's and it's positively scrumptious.  Sometimes. you just can't beat old school and nothing compares to this in our family, it's one of those recipes that spans the generations and we will make forever.  It's timeless and it's just sinfully delicious.

Graham Cracker Crust

I make this in the food processor, it's so easy.  No food processor, no worries.  Just put the crumbs in a large baggie and crush with a rolling pin or a glass, then combine with the sugar and melted butter.

1 sleeve of graham crackers broken into pieces
1/3 cup of sugar
1/4 cup of melted butter

Combine all and pulse until combined.  Spray pie pan with cooking spray, and pat in the graham cracker crumbs, using a measuring cup to smooth and get close to the edges.  Homemade crumbs are so good, they are more coarse and gives you more graham cracker flavor.

Bake at 375 degrees for 7-8 minutes until it starts to brown.  

Cool before adding filling

Lemon Cream Cheese Filling

8 ounce) package cream cheese, softened at room temperature
1 can of Eagle Brand sweetened condensed milk, don't get the low fat, go for it with fully leaded original, it's so much better
1/3 cup lemon juice - can substitute ReaLemon
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling, chilled

Steps

Beat the cream cheese with a mixer on high until fluffy. Fold in the condensed milk, lemon juice and vanilla by hand, until blended. Pour the filling into the crust and refrigerate for at least 3 hours. Top with the pie filling, chill thoroughly before serving in pan covered with aluminum foil.  I always place toothpicks vertically in the pie so that the foil doesn't smash the cherries. 

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#cherry #cherrypie #cherrycheesecake #cheesecake #food #foodie #yummy #yummyfood #jancooksrealfood #jancancook #janspicx #foodporn #fruit #dessert #delicious #sweets #pioneerwoman

There’s something about the blend of a graham cracker crust, lemon filling, and fresh whipped cream that makes for a perfect dessert. Plus, it’s really beautiful! —Jo

When I read this on Magnolia's webpage, I knew it was something I would love.  Her recipes never fail, and this was one of the best I've tried.

 I adapted it just a bit, I use Cool Whip instead of heavy cream, because...  it's a pain to whip the cream, and the calories are out the wazoo.  Sometimes I also make it with Fat Free Eagle Brand Milk, it's not as rich as the original, it's just your choice if you're trying to trim some calories off the recipe

Ingredients

Crust:

1 ½ cups crushed graham crackers
6 tablespoons butter , melted
⅓ cup sugar

Pie Filling:

2 (14 ounce) cans Eagle Brand sweetened condensed milk
3 egg yolks
⅔ cup lemon juice
Dash of salt

Whipped Cream:

1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

Steps

Preheat oven to 350 degrees F.

For the Crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, and sugar. Press into prepared pie plate. Bake for 8 minutes.

Note:  I like to make my own graham cracker crumbs, they are just so much better.  I just break up a pack of graham crackers and put them in the food processor, add the sugar and the butter and pulse until combined.  Easy peasy and so much better than the premade box of crumbs you buy in the store.  Why?  Because they are coarser if you crush them yourself and have a better texture. Just my opinion.  Of course you could just buy a premade graham cracker crust, but don't do that, those things are skimpy and not fresh like they are when you make them yourself.  

For the Pie Filling: Using a mixer, mix the condensed milk, egg yolks, lemon juice ans salt together. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes at 350. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end.

Chill in the refrigerator for at least an hour before serving.

For the Whipped Cream: Mix the cream, sugar, and vanilla. Whip until fluffy, and add to cooled lemon pie.

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This famous recipe has 685,000+ views on Jan CAN Cook, so I thought it should be revisited.  It's a wonderful recipe that I first posted in 2009.  Here it is once again in it's entirety.

Heads up coconut lovers, this pie is amazing, totally decadent, and the coconut crust is absolutely awesome.  The crust takes it from ordinary to sublime.

Back in August of 2002, I emailed the L.A. Food Times regarding a recipe that I had gotten from their S.O.S. site and lost.  We made it several times and it was one of those special to-die-for recipes, so I was not a happy camper when I misplaced the recipe.

After writing to them, they reposted the recipe for me in their food column, I came across it again today and wanted to put it on Jan CAN Cook before I lost it again.  If you want a truly wonderful dessert, forget about the calories and make this.  It’s really special.

~ jan

DEAR SOS: About five or six years ago you printed a recipe for Lawry's Coconut Pie. It had a coconut crust and was to die for. 

JAN 

DEAR JAN: This is a great pie for those who fail at making pie crusts. This crust is really simple, consisting of melted butter and coconut pressed into a pie plate. 

Lawry's Coconut Banana Cream Pie 

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes plus 2 hours chilling 

COCONUT PIE SHELL 

1/2 cup (1 stick) butter, plus more for pie plate 
3 cups sweetened flake coconut 

Lightly butter a 9-inch pie plate and set aside. 

Melt the 1/2 cup butter in a large skillet over medium heat and brown the coconut flakes, stirring constantly, about 5 minutes. They should be golden brown. Press the coconut firmly and evenly in the pan to form a shell. Chill the crust 30 minutes before filling. 

PIE FILLING 

4 egg yolks 

3/4 cup sugar, divided 

3 tablespoons cornstarch 

1/4 teaspoon salt 

1/4 cup flour 

3 cups half-and-half, divided 

Yellow food coloring 

2 teaspoons vanilla extract 

2 bananas 

1 cup whipping cream 

1 tablespoon powdered sugar 

Combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl. Gradually add 1 cup of the half-and-half. 

Combine the remaining 2 cups half-and-half and 1/2 cup of the sugar in a 3-quart saucepan and bring just to boil over medium heat. Add the egg mixture and cook and stir until the mixture returns to a boil and thickens, about 1 minute. 

Remove from the heat. Stir in 2 drops of food coloring and the vanilla. Cover the surface with plastic wrap to prevent a skin from forming. Let cool. 

Slice the bananas into the pie shell. Pour the filling into the shell. 

Whip the cream with the powdered sugar until stiff. Spoon in dollops or pipe with a pastry bag around the edge of the pie. Chill 2 hours before slicing. 

6 to 8 servings. Each of 8 servings: 563 calories; 427 mg sodium; 182 mg cholesterol; 39 grams fat; 26 grams saturated fat; 50 grams carbohydrates; 6 grams protein; 1.62 grams fiber.

Update:  So many of you have found your way to this recipe via Pinterest, I appreciate all of the Pins, and hope you all enjoy this incredible pie.  I've received a few emails from people saying it was hard to cut through the crust, the only thing I can think of is that perhaps you are pressing the coconut into the pie pan, too firmly.  The majority of people seem to have no trouble with this, so I hope bit of information helps others who are going to bake this wonderful pie.  The response to it has been so positive, this is truly a one of a kind recipe.

This recipe from Stella Parks sounds too good to be true.  It’s pie crust like we’ve never made it before, but this lady knows what she’s doing and this looks like it just might be a winner.

I haven’t tried this yet, but it intrigues me.

Read about it here, it just might intrigue you, too.  ~ Jan

 

 

Just in time for Thanksgiving.  Thanks, Libby!!!!

1 unbaked nine-inch pie shell

½ stick melted butter

1 cup sugar

2 eggs

1 teaspoon vanilla extract

½ cup sweetened, shredded coconut, plus ½ cup of toasted coconut for garnish

1/3 cup buttermilk

Mix ingredients, pour into pie shell, and bake in 350 degree preheated oven for 40-45 minutes until set.

Melt a tablespoon of butter in a skillet, add 1/2 cup of coconut and toast until golden brown.  Garnish the pie with whipped cream and sprinkle with the toasted coconut.

Adapted from a recipe from Americas-Table

What’s not to love, apples, cinnamon, buttery pie.  And it only takes a few minutes to make.  This is a must-try in my kitchen, maybe it is in yours, too.  

Ingredients

1/2 cup (1 stick) unsalted butter
1 cup light brown sugar
2 refrigerated rolled pie crusts, such as Pillsbury
One 21-ounce can apple pie filling
2 tablespoons cinnamon sugar

Cinnamon Whipped Cream:

2 cups whipping cream, chilled
1 teaspoon ground cinnamon
4 tablespoons sugar

Directions

Preheat the oven to 400 degrees F.

Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. Remove from the heat and line the skillet with one of the pie crusts. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. Cut vents in the middle of the pie. Bake for 30 minutes. Serve hot, topped with a generous dollop of cinnamon whipped cream.

Cinnamon whipped cream:

Chill a large metal mixing bowl and a wire beater attachment in the freezer for about 20 minutes. Pour the cream, cinnamon and sugar into the cold mixing bowl and beat until soft peaks form, 2 to 3 minutes; the mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!

Photo courtesy of  FoodTV

1 9 inch pie shell, baked

1 cup instant nonfat dry milk powder (Carnation)
2/3 cup sugar
1/3 cup boiling water
3 Tablespoons butter, melted
2 Tablespoons lemon juice

Combine dry milk, sugar and water with butter in blender jar.  Blend until smooth.  Stir in lemon juice and chill.

4 cups sliced fresh strawberries or leave them whole if you prefer.
1 Tablespoon sugar, optional

Spread chilled mixture over bottom of prepared pie shell.  Arrange strawberries on top.  Sprinkle with sugar, if desired.

1-1/2 cups heavy cream
1 Tablespoon sugar, optional

Beat cream until almost stiff.  Gradually add sugar.  Beat until stiff.  Spread over fruit filling.

Fresh mint leaves"
Fresh strawberries

Garnish each serving with a mint leaf and a strawberry.

Source:  The Elsah Landing Restaurant

 

 

Ingredients

Crust
1 cup butter (melted)
4 cups vanilla wafer crumbs
Filling
2 cups heavy cream
3 cups cream cheese
1 1/2 cups peanut butter
1/2 cup confectioner’s sugar,10x
1 tbls + 1tsp pure vanilla extract
Caramel Topping
2 cups Reese’s Peanut Butter Cups, chopped into 1/4" pieces
1/2 cup peanuts, finely chopped

Preheat convection oven to 350 degrees. Combine melted butter and wafer crumbs in a large bowl and mix by hand until a wet crumb forms. Shape the crust by pressing into the pie pan, making sure you form the crumb into the sides. Bake for 8 minutes and cool to room temperature.

While the crust is baking and cooling, make the filling. Beat the heavy cream in the mixer using a whisk attachment on medium until stiff peaks form, about 10 minutes. Set aside.

In a separate bowl, beat the cream cheese with the paddle attachment on medium-high until smooth and creamy. Lower mixer speed to medium and add the peanut butter, sugar, and vanilla. Gently fold the whipped cream into the cream cheese mixture until completely combined. Set aside.
Take the cooled crust and drizzle about 3 tablespoons of caramel onto the bottom. Next fill, spread and smooth the filling in the pie shell. Sprinkle the chopped Reese’s Peanut Butter Cups and peanuts all over the top of the pie. Store in a covered container and refrigerate for at least 5 hours before serving.

Source:  The Today Show

1. Heat oven to 450°F.
2. Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.
3. Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
4. Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.
5. In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.
6. Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.
7. Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
8. Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.

This is the recipe Mother always used, on the back of the Sun-Maid raisin box, and yes, it was as good as it looks.   ~ jan

A country fair winning recipe from years ago.

Ingredients

2 cups Sun-Maid Natural Raisins
2 cups water
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon vinegar
1 tablespoon butter

1 double unbaked pie crust

Directions:

COMBINE raisins and water and boil for 5 minutes.
BLEND sugar, cornstarch, cinnamon and salt.
ADD to raisin liquid and cook, stirring until clear.
REMOVE from heat.
STIR in vinegar and butter. Cool slightly. Turn into pastry-lined pan.
COVER with top pastry or lattice strips.
BAKE at 425 F about 30 minutes or until crust is golden brown.

Makes 1 pie (8 servings).

Here are my tweaks:

Raisin pie tends to be runny, especially when it’s warm, and we all know it’s best when it’s warm, so I increased the cornstarch to 3 tablespoons.

I had a bag of assorted raisins, some were really large golden raisins, and it also contained regular dark raisins and regular size golden raisins.  This was fantastic!  The combination of raisins really enhanced the flavor. 

This pie was so good, seriously the best raisin pie I’ve ever eaten.  It was so good that I tagged it and it’s going in the Tried ‘n True Hall of Fame in the sidebar.

~jan

My friend, Veronica, was telling me last week about vodka pie crust.  A friend of hers made it and said it was the best pie crust ever.  So I did a search for it, the recipe came right up on Serious Eats.  Here’s the link if you want to check it out.  Read the comments, others seem to love this as well…

Cook’s Illustrated Foolproof Pie Dough>>>

In the 1950's, the only pie at the legendary Joe's Stone Crab in Miami Beach was apple pie. "But a visiting food critic from Chicago mistakenly mixed Joe's up with another restaurant and praised the Key Lime Pie," wrote Geoffrey Tomb of the Miami Herald after an interview with Jo Ann, the creator. Requests came flooding in, and Bass's father told her to develop a recipe. After a few modifications from new chefs at the restaurant, here is today's signature pie.

For the Filling:

5 egg yolks
2 can(s) (14-ounce) sweetened condensed milk
1 cup(s) fresh lime juice Zest of 1/2 lime

For the Graham Cracker Crust:

10 graham crackers, crushed
1/4 cup(s) sugar 5 tablespoon(s) melted butter

Whipped cream, optional

Directions For the filling: Mix yolks, milk, juice, and zest.

For the crust: Mix crackers, sugar, and butter. Form the crust in a 12" pie pan. Bake 8 minutes at 375 degrees F. Remove and let cool.

Pour in the filling and bake another 8 minutes at 375 degrees F. Remove and let cool. Once cool, place in the freezer until ready to use. Before serving, remove from the freezer and let thaw at room temperature for 15 minutes. Top with whipped cream if desired.

Ingredients
   
2 cup(s) heavy cream
1/2 cup(s) all-purpose flour
1/2 cup(s) brown sugar
1/2 cup(s) granulated sugar
3 tablespoon(s) granulated sugar, for sprinkling
1/2 cup(s) whole milk
1 teaspoon(s) vanilla extract
1  (9-inch) store-bought piecrust
1 tablespoon(s) unsalted butter
1 teaspoon(s) ground cinnamon

Directions

Preheat oven to 350 degrees F. For filling: In a medium bowl, combine heavy cream, flour, brown sugar, 1/2 cup granulated sugar, milk, and vanilla.
Fit crust into a 9-inch pie pan and dot bottom with butter. Pour filling into crust. Combine cinnamon and remaining 3 tablespoons sugar and sprinkle on top. Bake pie until set and center is firm to touch, about 1 hour. Cool on a wire rack.

Source:  Country Living

Yield: Makes 8 to 10 servings

Ingredients

12  to 15 fresh peaches, peeled and sliced (about 16 cups)*
3  cups  sugar
1/3  cup  all-purpose flour
1/2  teaspoon  nutmeg
1 1/2  teaspoons  vanilla
2/3  cup  butter
2  (15-ounce) packages refrigerated piecrusts
1/2  cup  chopped pecans, toasted
1/4  cup  sugar
Vanilla ice cream

Preparation

Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender. Remove from heat; add vanilla and butter, stirring until butter melts.

Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 1/2-inch strips. Repeat with remaining piecrusts, pecans, and sugar.

Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.

Bake at 475° for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream.

*2 (20-ounce) packages frozen peaches may be substituted. Reduce sugar to 2 cups, flour to 3 tablespoons, and nutmeg to 1/4 teaspoon. Proceed as directed.

Note: To make ahead, let baked cobbler cool; cover and freeze up to 1 month. Thaw in refrigerator over-night. Uncover, and reheat in the oven at 250° for 45 minutes.

Southern Living, MAY 2004