Sunday, June 28, 2015

Happy summer!!! may it be full of yumminess and PASSION!!!

“Pie, in a word, is my passion. Since as far back as I can remember, watching my mom and dad make their apple pies together every fall as a young boy, I have simply loved pie. I can't really explain why. If one loves poetry, or growing orchids, or walking along the beach at sunset, the why isn't all that important. To me, pie is poetry that makes the world a better place.” 

my peach pie, a give and take recipe* ~ 
*( my measurements are very loosey~goosey,
i cook mainly by taste and intuition)
you will need: 

  • 2 1/2-3 pounds ripe peaches * if you are using a depths pie crust increase peaches
  • juice of 1/2 lemon
  • about 1/2 cup sugar (adjust according to the ripeness and sweetness of the peaches)
  • 1/4 (+ or -) tsp. of ground cinnamon
  • a good pinch of ground ginger
  • 2 TB instant tapioca (remember to shake the box before using)
  • 2 good quality frozen pie crusts * i've used oronoque orchards and marie callender's crusts and have received good comments about the crust
  • 1 beaten egg
  1. preheat oven to 435-445F
  2. remove frozen pie crust from freezer and place in refrigerator (I do this in the summer so the crust doesn't get too warm) 
  3. wash peaches and then remove pit and slice into good bite-sized chunks (i like chunky fruit pies, but adjust to your preference)
  4. once all peaches are sliced up, toss with lemon juice, and then place lemoned peaches in a colander.  let peaches drain for a bit (make sure that there is something under the colander to catch peach juice)
  5. take pie crusts out of refrigerator
  6. while peaches are draining, mix dry ingredients in a bowl, mix well. 
  7. then mix peaches and dry ingredient mixture together, making sure to coat all the peaches.
  8. take a pastry brush or paper towel and coat bottom of one of the pie crust with the beaten egg, so to keep the juices in and the crust less soggy.
  9. pour peach mixture into coated piecrust  (use fingers to keep all the pieces in the crust and to get all the yummy juices into the pie)
  10. then take the other pie crust and gingerly remove it from its tin, trying, as much as possible to keep it whole. 
  11. once the second crust is free, place directly on top of filled pie crust, covering all the yummy goodness.  Pinch down the edges.
  12. take a knife and cut some vents to allow the stream to escape - use you imagination, as you see, I made a dress :)
  13. place pie on a foil covered cookie sheet and place in preheated oven for about 10 mins.
  14. then lower oven heat to 350F and bake until pie crust is golden brown and juices are boiling (25-30 mins)
i am usually making this pie in a rush, so the last bit of baking is very random.  i also don't mind if the fruit isn't too cooked, and that it retains some of its rawness so all I look for is that the pie crust is cooked.

Also i have added blueberries or raisins and at times strawberries, however if the peaches are ripe, I don't mess around as a plain peach pie is the food of the gods.

Happy baking!!!
xxx, va

“I ate another apple pie and ice cream;
that's practically all I ate all the way 

across the country,
I knew it was nutritious and it was delicious, of course.”

Jack Kerouac, On the Road

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