Dinner on the Ground

Our church would have "dinner on the ground" about once a month. The ladies Bible class that met every week at my grandmother's house was always wanting to cook and show off their skills, so they would plan a "Dinner on the Ground" or "Covered Dish Sunday". They were so funny talking about the up coming dinner. Everyone tried to keep it a secret as to what they would be bringing so the others wouldn't have a chance to show them up. They would hem haw around - maybe potato salad or fried chicken. Gimme a break - potato salad and fried chicken were a given at every dinner we ever had as were lima beans, green beans and corn.

Well some of the recipes I will be posting in the next few weeks are recipes these same women gave me at a bridal shower in 1969. Some had probably never been written down before and probably not written down after, but I was the little angel they bestowed their beloved secrets upon. I have gone back to my treasure box over and over during the past 40 years and still can't get some of them to taste like they did when made by these dear women. The funny thing - they wouldn't let each other see what they had written down at the shower, so I alone hold their secrets. These women will always be dear to me. Their devotion to God and family was astounding and if the women of today would follow in their footsteps we would have a better world. And I am talking about myself, too.

Here is a true masterpiece of a pie. Time consuming, it is rich, flavorful and just wonderful. I remember my Mother making it twice - it was too much trouble, but for those with the time to spend give it a try. This was an extra special company pie.

Peacheesy Pie

The Crust

2/3 cup Shortening
2 cups Pillsbury's Best Flour
1 tsp Salt
6-7 tbsp Peach Syrup
2 tbsp Butter

Cut shortening into flour and salt until the mixture is size of peas. Sprinkle peach syrup over mixture, stirring until dough holds together. Roll our half of the dough on flour surface to 1/8 inch thickness. Line 9 inch pie pan with dough crust. Note - this works best with a deep dish pie pan.

Peaches 'N Cheesecake Filling

1 lb 13 oz can sliced cling peaches
1/2 cup + 1/3 cup sugar
2 tbsp corn starch
2 tbsp corn syrup
2 tsp pumpkin pie spice
2 tsp vanilla extract
2 eggs slightly beaten
1 tbsp lemon juice
3 oz package cream cheese
1/2 cup dairy sour cream

Drain peaches reserving the syrup (use syrup in pie crust). Combine peach slices, 1/2 cup sugar, corn starch, corn syrup, pumpkin pie spice and vanilla.

In a small saucepan, combine eggs, 1/3 cup sugar, lemon juice, and 2 tablespoons peach syrup. Cook over medium heat stirring constantly until thick. In a separate bowl soften cream cheese. When soft blend in sour cream and add hot mixture slowly blending until smooth.

Fill Pie crust with peach mixture, dot with butter, then add cheesecake topping. Roll out remaining dough, cut out circles or lattice strips, brush with remaining peach syrup and place on pie.

Bake at 425 degrees for 10 minutes then cover edge with foil and continue to bake at 350 degrees for 30 to 35 minutes until deep golden brown.


Enjoy!