Fruit Cocktail

• 18 very ripe peaches
• 1 - 20 oz. can pineapple pieces
• 1 small jar maraschino cherries
• 2 oranges
• 3/4 cup sugar for each cup of fruit

Peel and cut peaches, add to large pot.

Drain and chop pineapple, add with maraschino cherries and cherry juice.

Peel and remove seeds from oranges. Puree pulp in blender or food processer.

Add orange and sugar to pot.

Bring to a boil, then simmer slowly until thick, about 1 hour.

Sterilize jars, add to jars, wax and seal.

Fresh Peach Pie

If fresh peaches aren't quite ripe, put a few holes in a paper bag and keep the peaches in the bag for a few days until ripened.

• 4 cups sliced fresh peaches (8-10 medium peaches, peeled and sliced)
• 1 cup sugar
• 3 Tbsp flour
• 4 tsp lemon juice
• pinch of salt (1/8 tsp)
• pastry for a double-crust pie

Wash peaches, peel, then cut in half.

Scoop around the pit with a measuring spoon to get the pit out.

Slice peaches. Toss with lemon juice.

Combine sugar, flour and salt in a bowl.
Toss with sliced peaches and lemon juice mixture.
Turn into a pastry-lined pie plate, top with pastry.
Seal and flute edges of pastry.

Score top crust.

Bake 15-20 min. in preheated 450 degrees F oven.

Lower temperature to 350 degrees F.

Bake 25-30 minutes more or until crust is lightly golden.