Summer Steaks & Peach Pie
Everyone around here knows that one of my favorite things is food! I love to cook (and people say I'm pretty good at it), so our segments with Williams-Sonoma are right up my alley. Basically, we eat our way through the entire day!
The recipe is part of a southern meal we cooked up, and I grew up primarily in the south, in the great cities of Baltimore, Louisville, Memphis, and Atlanta. It's tough to get good southern cooking here in New York City, so you have to make it yourself. And I have to say, I have a slam-dunk recipe for peach pie. All my friends request it in the summertime! So with credit to my mom, here it is. (By the way, I made it for "The Early Show" contributor and celebrity chef Bobby Flay a little while back ... and he loved it!)
Hannah's Famous Peach Pie
About 5 fresh peaches, peeled and sliced (enough to fill pie crust)
1 cup sugar
2 eggs
2 Tbs. butter, melted and cooled
2 Tbs. flour
Place sliced peaches in unbaked 9-inch pie crust. Fill almost to the top. Combine all other ingredients and pour dressing over peaches. Bake 45 to 60 minutes in a 400ºF oven or until peaches are done. Serve warm, topped with whipped cream or ice cream.
Tip: Cover the crust rim with strips of foil during baking to reduce the risk of overcooking the crust.