Presbyterians

I get to spend the day with them again, today.  I'm not sure I'm quite yet over the PTSD of spending 8 days with them in Minneapolis earlier this month, but I have to go to Presbytery to report with the other commissioners on General Assembly.  We each get 3 minutes to talk about what happened in the committees we served on.  I wish I could yield my 3 minutes to the guy from the Marriage/Civil Union committee, since my committee was so boring and he should get more than 3 minutes to report on that debacle.  But since this isn't congress (it just runs like congress) I am pretty sure they won't let me.

So I'm going to leave in about an hour and head to Washington, IL for the meeting, which starts in half an hour.  Did I mention I'd be going late to the meeting?  They are doing some workshop thing at 10am and I have to go into the office for a bit before heading out, so I'm going to miss the workshop things and get there in time for lunch.  We are the last item of business on the agenda so it should be fine.

About the pie -- IT WAS FABULOUS!  It looked good and tasted even better, and I still can't quite believe I made one.  Granted it was a simple recipe, and I used those Pillsbury already made crusts instead of making one from scratch (since I have no idea how to do that and am not sure where my rolling pin even is).  But I did slice the peaches myself, and add an easy flour/sugar/butter crumbly mixture in between the layers of peaches.

Since it did turn out so well (and was so darn easy), I shall now share the recipe with you.  Caroline, after you stop weeping over what blasphemy the recipe is, I hope it helps you to know that it was REALLY good! 

• 10 fresh peaches, pitted and sliced
• (I used 5, it was not a deep dish pie but the next one will be)
• 1/3 cup all-purpose flour
• 1 cup white sugar
• 1/4 cup butter
• 1 recipe pastry for a 9 inch double crust pie  
• (I cheated here, as you already know)
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• Mix flour, sugar and butter into crumb stage.
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Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.

Top with lattice strips of pie crust.

Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten warm with some vanilla ice cream.

You're welcome!