There’s nothing fuzzy about today’s food holiday, and it’s certainly not the pits. August 24 is National Peach Pie Day!
By now, we’re well versed in the history of both peaches and pies. Whoever was the first to put the two together has been lost to history, but most likely the ancient Romans were enjoying peaches – which grew abundantly in Italy – baked into pies long before Caesar was even a gleam in his mother’s eye. Speaking of mothers, peach pie has long been my mom’s favorite dessert, with peach ice cream probably a close second. What can I say about my mom? She’s a real peach! Speaking of, that phrase originated from the tradition of giving a peach to a friend you like. Maybe that was a subtle hint to encourage your friend to bake you a peach pie in return?
We stopped by Shari’s, our go-to pie spot, for a slice of peach pie to share. By “share,” I mean Tara took just a single bite, because she “isn’t crazy about fruit pies.” WTF?? I may be marrying the woman in three weeks, but it doesn’t mean I understand her. I thought it was delicious!
- Peach Pie Peach Pie (idascrumbs.com)
- Fresh Peach Pie (cookingforthechemicallysensitive.wordpress.com)
- Judging a Peach Pie Contest and My Fresh Peach Hand Pies (gigglesgobblesandgulps.com)
You may be feeling peachy keen because it’s the first day of Summer. Which would be appropriate, considering June 21 is National Peaches and Cream Day!
I’m glad peaches and cream get their own holiday and everything, but what about Peaches & Herb?! Reunited and it feels so good? Shake your groove thing? Come on, people. Honor the groovy 70s duo!
Anyway. Peaches and cream is the South’s answer to strawberries and cream, which is a British invention. It’s considered a relatively healthy dessert because it is made with fresh fruit chock full of vitamins, though there’s still that pesky thing called “cream” keeping it from being a true dieter’s friend. Peaches, once called Persian apples, originated in China and were a favorite of emperors. As it spread through Europe it became a popular but rare treat. A fresh peach wrapped in a fancy cotton napkin was considered a high-falutin’ dessert back in the day. Peaches were brought to America by Spanish explorers in the 16th century, but commercial production didn’t actually begin until the 19th century in Maryland, Delaware, Georgia, and Virginia.
Like strawberries and cream, the “cream” in peaches and cream is actually whipped. To celebrate the holiday, we sliced a fresh peach (the benefit of having this holiday land on the summer solstice) and topped it with a generous dollop of whipped cream. There are fancier recipes out there, but we had a concert to attend tonight and needed to keep it simple. It was delicious, anyway!
- Just Peachy… Almost (whenlifegivesyouchocolate.com)
- National Peaches and Cream Day (foodimentary.com)
April 13 is a lucky day for you if you enjoy peaches and sweet desserts. It’s National Peach Cobbler Day!
Cobblers have existed for as long as there have been shoes in need of repair. But alas, today’s holiday celebrates a dessert, not a shoemaker. Sorry, hardworking Nike and Adidas folk. We still appreciate you, though. Dessert cobblers originated in colonial America when early English settlers were unable to find the ingredients to make a proper steamed suet pudding. Instead, they took a stewed filling (usually fruit) and topped it with uncooked biscuits or dumplings. After baking, the surface resembled a cobbled street. There are many variations on the cobbler, going by names like the Betty, the Buckle, the Sonker, the Pandowdy, the Grump, the Slump, the Dump, Bashful, Doc, Dopey, Happy, Sleepy, and Sneezy. Just kidding about those last six – don’t get your knickers in a bunch, Walt. Cobblers are often topped with a dollop of whipped cream or ice cream and served warm.
We found an upscale peach cobbler in the frozen section of New Season’s Market. By “upscale” I mean it cost nine bucks. Nobody said this food challenge would be cheap! Which is why we’re doing it this year, as opposed to last year, when both Tara and I were looking for jobs. We baked it in the oven at 350F for a little over an hour. Sadly, we didn’t have any whipped cream or ice cream, and that made me a real grump. Ha-ha. But the cobbler was excellent!
- Lillet Peach Cobbler (daydreamerdesserts.com)
- Flaky Peach Cobbler (afternoonpopcornsnack.com)
- Ushering in Spring with Peach Cobbler (melindamcguirewrites.wordpress.com)