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Sunday, August 7, 2011

Sweety Peach Pie

In March I traveled to California to visit my daughter and her family shortly after my birthday.  When I got there, Cara gave me the delightful book Sweety Pies, An Uncommon Collection of Womanish Observations, with Pie by Patty Pinner.  The stories in this book were so fun to read that I couldn't put it down and had it finished before I headed home. Along with the stories of wit and wisdom by women in the author's life, there are beautiful pie pictures and yummy sounding recipes....but I hadn't gotten around to making any of these pies until last night.  My dear husband invited some people over for pie, so I needed to figure out what to make with what I had on hand.  There were still a few very ripe peaches in the fridge, but I wanted to try something new so I pulled out this book and found a recipe quite different from any I had made before.  This pie is a bit sweeter and less "peachy" than the baked peach pie I usually make, but it was delicious with some vanilla bean ice cream on the side.  The sugar and spice mixture was very thick when I "poured" it over the peaches, which had me worried, but after baking and mixing with the peach juice it oozed out onto the plate....yummy!

My directions here are shortened from the recipe in the book.  I am not putting in all the details of getting the crust into the pan and making a lattice top.

Mayor Ham's Brown Sugar Peach Pie 

Dough for a double crust pie
1/4 cup firmly packed dark brown sugar
3 Tablespoons all-purpose flour
3 Tablespoons light corn syrup
2 Tablespoons unsalted butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
5 cups peeled, pitted, and sliced ripe peaches
1 Tablespoon fresh lemon juice

  • Preheat the oven to 425*
  • Place rolled out pie dough in pan and put in refrigerator until ready to use.
  • In a medium-size, heavy saucepan, thoroughly combine the brown sugar and flour.  Stir in the corn syrup, butter, and spices.  Cook over low heat, stirring constantly, until the sugar is dissolved.
  • Arrange the peaches over the crust, then sprinkle them with the lemon juice.  Pour the brown sugar mixture evenly over the peaches.
  • Roll out remaining pie dough and arrange in a lattice on top of the pie.  Crimp edges.
  • Place the pie on the lowest rack in the oven and bake until the filling bubbles and the crust is golden brown, 35 to 45 minutes.  Let cool for about 20 minutes on a wire rack before serving each portion warm with a scoop of vanilla ice cream.

Saturday, August 6, 2011

Fresh Peach Pie

My friend Lisa and her husband had a successful fishing trip to Alaska this summer (OK, a few fishing trips....) and were nice enough to invite us over to enjoy some of their salmon and visiting with our water aerobics classmates and their spouses.  It was a relaxing and fun evening, which ended around a crackling fire (now I want a firepit in the back yard!)  My contribution to the party was this fresh peach pie.  I made it pretty much the same way I do fresh strawberry pie.  My food photography isn't great, but the pie tasted divine.  A couple of the husbands raved about it.  Give it a try during peach season!

Fresh Peach Pie

1 baked pie shell
1 cup sugar
4 Tablespoons cornstarch
1 Tablespoon butter
4 fresh peaches, peeled and mashed
1/4 teaspoon nutmeg
4-5 fresh peaches, peeled and sliced

  • Cook the mashed peaches, sugar, cornstarch, butter and nutmeg over medium heat until it boils for one minute; it should be thick and clear.
  • Place a layer of the sliced peaches in the pie shell, then cover with half the cooked glaze.  Fill pie shell with remaining peach slices then cover with the rest of the glaze.
  • Refrigerate at least 2 hours.
  • Serve with sweetened whipped cream.