Peach Season in Adams County – Peach Pizza Pie

It is prime peach season in Adams County! Farms in Adams County’s countryside are harvesting bushel upon bushel of juicy, tree ripened peaches, and we are savoring each and every bite of those peaches that we get to eat.

It’s easy to enjoy farm fresh peaches in this area. Although not quite as big as the apple industry, Adams County is the highest peach producing county in Pennsylvania. You can find sweet peaches at our farmers’ markets – Gettysburg Farmers’ Market and Adams County Farmers’ Market; our countryside markets – Hollabaugh Bros. Fruit Farm and Market, the Historic Round Barn and Farm Market, Boyer Nurseries & Orchards and McDannell Fruit Farm and Market; as well as prepared in delicious dishes at our farm-to-table restaurants.

Be sure not to miss a special local food eating event – the inaugural Bounty of the County – where fresh peaches and many other fresh-from-the-farm ingredients will be used to create special farm-to-table menus in restaurants in Adams County, August 11-20. If you are looking for even more peach fun, stop by Hollabaugh Bros. Fruit Farm and Market’s annual Peach Fest, August 12 and 13, where you can enjoy peach samples, peach ice cream sundaes, family activities and more!

While there is nothing like biting into a fresh peach, if you’re looking for something fun to make with your peaches this summer, try this Peach Pizza Pie, from Hollabaugh Bros. cookbook, “Fresh From our Orchards.” A homemade cookie crust is topped with creamy, fluffy whipped cream, fresh, juicy peaches and a homemade raspberry glaze. It’s the perfect, refreshing summer dessert!

Peach Pizza Pie

1/2 cup butter, softened

1/4 cup confectioners’ sugar

1 cup flour

4-5 cups sliced, peeled fresh peaches

2 cups whipped cream or Cool Whip


2 tablespoons sugar

1 tablespoon cornstarch

1/2 cup orange juice

1/2 cup seedless raspberry jelly

In a mixing bowl, cream butter and sugar. Add flour and mix well. Pat into a greased 12-inch pizza pan. Prick with a fork. Bake at 350 degrees for 10 to 15 minutes or until golden. Watch closely, as ovens vary. Cool completely. Spread whipped cream evenly over crust. Arrange peaches in a single layer in rows overlapping slightly. In a saucepan, mix sugar and cornstarch. Add juice and jelly. Cook and stir over medium heat until smooth. Bring to a boil. Boil two minutes. Remove from heat and cool slightly, about five minutes. Spoon over peaches. Chill for one hour or until set.

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