After six full weeks of power washing, scraping and applying 5 different colors of paint, the exterior of Whispering Pines is complete. To do this monumental job we hired Pat, who came highly recommended.
Pat and his twin sons did a fine job, but little did we know he is also a master of the barbecue. Each day he prepared lunch for his crew and always included Bill, husband and co-innkeeper. I declined to eat a healthier lunch. Some of the dishes he prepared were grilled chicken with his special sauce, rib eye steak, juicy hamburgers, brats with hot peppers and even a BLT sandwich.
Once his wife, Shannon, sent over a freshly baked peach pie and that was when I decide to indulge. It was so delicious especially with a scoop of Taggarts vanilla ice cream. She was delighted to share her recipe. Her secret is filling up the pie shell with juicy fresh peaches from our local grower. I won’t serve you peach pie for breakfast, but I will serve a fresh peach shortcake with homemade biscuits. Bill put on a few pounds but soon will be back to eating a turkey sandwich.
Hope to see you soon,
Whispering Pines Bed & Breakfast
Shannon’s Delicious Peach Pie
Bake at 425 – 45 minutes
Prepare your favorite pie crust, make enough for the top.
8 medium sized peaches, 6 cups when sliced
(Boil the peaches for a couple minutes, skin peels off, then slice)
2/3 c. sugar
1/3 c. flour
1/4 tsp. cinnamon
Stir in peaches and 1 tsp. fresh squeezed lemon juice.
Turn mixture into pie plate and dot with 1 T. butter.
Cover with top pastry, seal the edges and make slits in the top.
Cover edge with foil for the first 15 minutes, then remove and continue to bake