INGREDIENTS:

1 stick butter
1 c. sugar
1 c. flour
1 c. sweet milk
1 tsp. baking powder

DIRECTIONS:

Melt butter in bottom of 8″x8″ pan or baking dish. Mix all ingredients together and pour into bottom of baking dish over melted butter. Add No. 2 1/2 size can fruit, sweetened to taste. Place in 375 degree oven until brown. Crust will rise to top as it cooks, about 30 minutes.

INGREDIENTS:

2 gallons with peeling on
2 c. white vinegar
8 c. sugar

DIRECTIONS:

Cook down low, put in jars and seal or freeze.

INGREDIENTS AND DIRECTIONS:

4 c. sliced peaches
1 c. red raspberries
1 1/4 c. sugar
1/3 c. flour
2 tsp. lemon juice

In your regular pie shell, place the following:

1. The peaches that have been mixed with 1 cup sugar, 1/3 cup flour, lemon juice.

2. Sprinkle raspberries on top, then sprinkle them with 1/4 cup sugar.

Make the following crumb topping to put on top. Mix until crumbly:

1 c. flour
1/2 c. sugar
1/2 c. butter

Crumble over pie. Bake at 325 degrees for an hour or so, until bubbly and crumbs are golden. I cover with aluminum foil if crumbs start to darken. Do not seal with foil.