Southern Sweet Tea
Author: Ballard Designs
Recipe type: Beverage
Serves: 2½ quarts
Sweet tea is the perfect accompaniment to a hot summer day. Enjoy this Southern treat with friends, family and anyone else you want to invite to the party.
- 3 cups water
- 2 family-size tea bags
- ½ to 1 cup sugar
- 7 cups cold water
- Bring 3 cups water to a boil in a saucepan; add tea bags. Boil 1 minute; remove from heat. Cover and steep 10 minutes.
- Remove and discard tea bags. Add desired amount of sugar, stirring until dissolved. Pour into
- a 1-gal. container, and add 7 cups cold water.
- Serve over ice.
Brown Sugar-Cinnamon Peach Pie
Author: Southern Living
Recipe type: Dessert
This peach pie has a twist with the addiction of brown sugar and cinnamon. With or without a side of ice cream, your guests be asking for seconds.
- 1⅓ cups cold butter
- 4¼ cups all-purpose flour, divided
- 1½ tsp. salt
- ½ to ¾ cup ice-cold water
- 8 large fresh, firm, ripe peaches (about 4 lb.)
- ½ cup firmly packed light brown sugar
- ⅓ cup granulated sugar
- 1 tsp. ground cinnamon
- ⅛ tsp. salt
- 1½ Tbsp. butter, cut into pieces
- 1 large egg, beaten
- 1½ Tbsp. granulated sugar
- Cut 1⅓ cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1½ tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in ½ cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.
- Preheat oven to 425°. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about ¼-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate. Roll remaining dough disk to about ¼-inch thickness on a lightly floured surface.
- Peel peaches, and cut into ½-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining ¼ cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1½ Tbsp. butter. (Do not make ahead, or it will become too juicy.)
- Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust. Crimp edges of pie. Brush top of pie with beaten egg, and sprinkle with 1½ Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie.
- Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.
- Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with foil, and bake 25 more minutes or until juices are thick and bubbly. (Juices will bubble through top.) Transfer to a wire rack; cool 2 hours before serving.