Food Columnist Judi Leaming tests an easy main dish, Becca's Barbequed Beans, and leaves plenty of time and appetite for two easy pies: Peach-A-Berry Pie and Peach Pie the Old Fashioned Two Crust Way.

Once you decide what you’ll feed your hungry family for dinner, you’ll have plenty of time left over to bake these pies. This main dish suggestion can be prepared ahead, refrigerated and then placed in the preheated oven just an hour before you plan to serve your meal. The “secret” ingredient in Becca’s Barbequed Beans is the dill pickle and I urge you not to leave this out. This is also a great “take-to-a-picnic” dish because it stretches to serve a lot of people. At home you can just add sliced fresh garden tomatoes and your meal will be almost complete.

Notice that the last sentence above says “almost complete.” For a complete meal you really do need to prepare one of these peach pies.
All of this column’s recipes come from and they’ve been taste-tested in our kitchen. Peach season is only just beginning so you’ll have plenty of time to bake these pies and I’m betting that your family will request that you continue to make these through peach season, which will end all too quickly in early September.

Remember that on Wednesday, July 28, Fifer Orchards will once again be sponsoring its annual Peach Dessert Competition in the Culinary Department (Dover Building) at the Delaware State Fair. Be in the Dover Building Culinary Department at approximately 11:15 a.m. and you’ll have the opportunity to taste test the winning entries.

Becca’s Barbequed Beans
1 1/2 pounds lean ground beef
1/4 cup chopped sweet onion
1/4 teaspoon ground black pepper
2/3 cup barbecue sauce (tested with Sweet Baby Ray’s Original Sauce)
1/4 to 1/2 cup chopped and drained dill pickles
1 teaspoon Worcestershire sauce
3 (15-ounce) cans pork and beans

Preheat oven to 350 degrees. Lightly grease a 3-quart baking dish and set aside.
In a large skillet brown ground beef and onions together with pepper; drain well. In the large baking dish, combine beef mixture, barbecue sauce, chopped pickles and pork and beans.
Cover with foil or lid and bake for 40 to 45 minutes until hot and bubbly.
This dish can be prepared in advance, covered and refrigerated. Just allow about 15 minutes more for baking time. Serves 8.

Peach Pie the Old Fashioned Two Crust Way
1 (15-ounce) box refrigerated pastry for two-crust 9-inch pie, room temperature
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoon lemon juice
1/2 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter, cut into small pieces

Preheat the oven to 450 degrees. Line the bottom and sides of a 9-inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later. Place the sliced peaches in a large bowl and sprinkle with lemon juice. Mix gently.
In a separate bowl mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches and mix gently. Pour into the pie crust and dot with butter.
Cover with the other pie crust and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent.
Bake for 10 minutes in the preheated oven then reduce the heat to 350 degrees and bake for an additional 40 to 45 minutes until the crust is brown and the juice begins to bubble through the vents. If the edges brown too fast, cover them with strips of aluminum foil about halfway through the baking. Cool before serving. Tastes better slightly warm than served hot.

Peach-A-Berry Pie
1 (15-ounce) box refrigerated pastry for two-crust 9-inch pie, room temperature
4 cups fresh peeled, pitted and sliced peaches
1 cup fresh raspberries
3/4 cup light brown sugar
1/4 cup cornstarch
1 teaspoon pure orange extract
1 teaspoon ground cinnamon
2 tablespoons butter, softened and cut into pieces
1 tablespoon granulated sugar

Preheat oven to 400 degrees. Fit the bottom and sides of a 9-inch pie plate with one of the pastry crusts. Toss peaches and raspberries together and place in a colander for about 15 minutes to drain off any excess juice then transfer to a large bowl. Gently toss drained fruit with light brown sugar, cornstarch and cinnamon.
Transfer to prepared pie crust and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork to seal. Cut vents in top crust. Sprinkle granulated sugar coarsely over top crust. Bake in preheated oven for 45 minutes until crust is golden brown, covering edges of crust with strips of aluminum foil or a shield if they start to get too brown. Cool and serve at room temperature.
(You can substitute blueberries or blackberries for the raspberries but be sure to use the orange extract.)