A Year-Round Guide to Franklin and Nantahala

2 tablespoons butter One 9-inch pie shell, unbaked 3 cups peaches, peeled and sliced ⅔ cup sugar ¼ cup flour ¼ teaspoon nutmeg 1 cup cream Preheat oven to 425˚.

Madison County Championship Rodeo

2 tablespoons butter One 9-inch pie shell, unbaked 3 cups peaches, peeled and sliced ⅔ cup sugar ¼ cup flour ¼ teaspoon nutmeg 1 cup cream Preheat oven to 425˚.

Rosemary and Goat Cheese Strata

2 tablespoons butter One 9-inch pie shell, unbaked 3 cups peaches, peeled and sliced ⅔ cup sugar ¼ cup flour ¼ teaspoon nutmeg 1 cup cream Preheat oven to 425˚.

Peach Cream Pie

2 tablespoons butter
One 9-inch pie shell, unbaked
3 cups peaches, peeled and sliced
⅔ cup sugar
¼ cup flour
¼ teaspoon nutmeg
1 cup cream

Preheat oven to 425˚. Cut butter into small pieces and dot pie shell with butter. Cover with peaches. Combine sugar, flour, and nutmeg. Stir in cream. Pour over peaches. Bake for 35 to 40 minutes. Chill before serving.

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This story was published on Aug 05, 2013

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.