Old Fashioned Peach Pie (#thebookclubcookbookCC)

Happy New Year and welcome to another month of The Book Club Cook Book Cooking Crew! This month, Sarah from The Pajama Chef is hosting and has chosen Peace Like a River as this month's book! Each month, a new blogger hosts and chooses a book for us to make recipes inspired by the book. Please see her invitation post for more information.

This month's book, Peace Like a River, was a new book to me. It's about a family's faith and their family's test of hope and family. The story is told through the eyes of 11-year old, Reuben, who came into life by the miraculous hands of his father, who continues to display small miracles-- like a small pot of soup that never dries up, walking on air, and a vehicle that continuously runs on vapors. The family is tested though when his brother is in jail and subsequently escapes. I won't go into more in hopes that you'll read this book; it's a beautifully told story.

I decided to make a peach pie for my selection this month, which is inspired by the peach pie the children ate at the lawyer's house before Reuben's brother's trial. When looking for a recipe, I had two options-- one that my mom makes and another from a new favorite cookbook though a recipe I've never tried. Because of the story takes place in the 1960's, I decided to use the recipe my mom uses. This recipe comes from my dad's mom's cookbook (this is the only thing I have of my grandma's), which was Betty Crocker's Picture Cook Book and was published in 1950-- I figured the pie they ate was probably something close to this one. This pie is delicious in its simplicity; it's easy to make and it always a pleaser. My mom's been making versions of this pie for years-- plum, apricot, peach-- and it always comes out amazing!

Also, please check out the wonderful bloggers below who are participating in The Book Club Cook Book Cooking Crew and see what they have created this month. You can also follow this project on social media with the hashtag #thebookclubcookbookCC. We'll be posting all of our creations to our Pinterest board. Here's the team, in alphabetical order with links to their homepages.

A Day in the Life on the Farm      

Adventures in All Things Food    

Cheese Curd In Paradise               

Culinary Adventures with Camilla             

Life on Food       

Mostly Food and Crafts 

The Pajama Chef              

The Spiffy Cookie             

Things I Make (for Dinner)           

Tortillas and Honey         

ZooeySuff   

Giveaway

This month Sarah at The Pajama Chef, this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from January 1st till January 31st at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway
*Disclosure: Sarah received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

Old Fashioned Peach Pie
slightly adapted from Betty Crocker's Picture Book, pgs. 304 and 306, 1950 (1st Edition, 7th Printing)

2 pie crust doughs, rolled out (use a double batch of my Easy Homemade Pie Crust!)
4 c. fresh peaches, sliced (or use thawed frozen peaches)
7/8 c. sugar (this equals to 2/3 c. + 2 Tbs.)
4 Tbs. all-purpose flour
1/2 tsp. ground cinnamon
1 1/3 Tbs butter, diced (I guesstimated about 1 1/2 Tbs.)

Preheat oven to 425.

Line a pie plate with one of the pie crusts.

Mix together the sugar, flour, and cinnamon. Lightly mix the sliced peaches into the sugar mixture, then pour the mixture into the prepared pastry-lined pie pan. Dot with the diced pieces of butter.

Cover the pie with the second pie crust, taking off excess overhang, then press and crimp the edges. With a sharp knife, make slices into the top of the crust so that the steam can escape.

Bake pie 35-45 minutes until crust is nicely browned and juices begin to bubble through the slits in the crust.

Serve slightly warm, not hot.

Makes 1 9" pie