Saturday, June 18, 2016

Peach Pie

I have made all kinds of cobblers all my life - peach, apple, strawberry, chocolate. I have made apple and peach crisps all my life. I don't remember ever making a real peach pie. Today that is what I did. I went to Jackson's Orchard today and got some peaches. They were quite good, very juicy! I couldn't believe peaches were available already. I made crust for a 2-crust pie, wrapped and refrigerated it. I then began peeling and slicing peaches. I sliced until I got 4 1/2 cups of sliced peaches in an eight cup measuring pitcher.  

I then covered the peaches with 1/2 cup cane sugar and 1/4 cup packed light brown sugar.

I stirred them together and let them sit on the butcherblock table for about an hour.

After the peaches had been sitting close to an hour, I rolled out the bottom crust by dividing my dough approximately in half and rolling it out on floured wax paper. I use wax paper a lot because I can just wrap up the mess and toss it.

I fit it into my pie plate. This one is my only Fiesta pie plate. I won it for entering a baking contest. The post previous to this one for the Pineapple Upsidedown Cake was that winner!

I smoothed out the crust and fixed my edges a bit.

Next, I stirred my peaches, checked for juice and poured the juice into a small saucepan.

In the saucepan, I already had 3 tablespoons of cornstarch, 1/4 tsp nutmeg, 1/8 tsp salt and 1/4 tsp ground cinnamon. I cooked and stirred until this mixture thickened. I then took it off the heat, added 2 teaspoons lemon juice and 1 tablespoon butter. I stirred this until the butter melted, poured this over the peaches and stirred them well.

I then poured the peaches into the pie plate with the crust in place and placed strips of rolled and cut dough over the top. This particular pie crust dough was so tender it broke when I tried to alternate the strips to criss cross them .So I settled for what you see. I need more practice with the lattice look.

I placed the pie into a 400 degree oven and baked it for a little over an hour, until the fruit was soft, crust was golden brown and the juice was set and bubbling.

I didn't have any sanding sugar so I sprinkled about a teaspoon of granulated sugar over the hot pie.

After it cooled about 45 minutes or so, I cut it. I couldn't take it any longer. Oh, my. It was good!  Kind of ugly, but very very good! I posted a picture on facebook. They told me it wasn't ugly. It was rustic.

Image result for emoticons smiley faces

Peach Pie
Oven to 400 degrees
Make crust for 2 crust pie and refrigerate until needed

4 1/2 cups sliced peaches
1/4 cup packed brown sugar
1/2 cup white sugar
3 tbsp cornstarch
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp salt
2 teaspoons lemon juice
1 tablespoon butter

In a large bowl, combine the 4 1/2 cup peaches and sugars, stir gently, cover and let sit for about an hour. In the meantime, roll your bottom crust and place in your pie plate. Set it aside until ready for use. After the hour, drain the peaches, reserve the juice. 

Place the cornstarch, spices and salt into a saucepan, pour in and stir with the reserved juice. Bring to a boil, stir and cook about 2 minutes until thickened. Stir in the lemon juice and butter. 
Pour over peaches, gently stir to combine and coat the peaches. 

Pour peach mixture into pie plate. Make your lattice top crust and cover edges with foil or an edge guard. Bake approximately 50 minutes, remove foil and bake another 10 or so minutes until crust is golden brown and filling is bubbly. Cool on a wire rack. Serve warm or cold. 

This recipe was found on the internet, posted in Taste of Home and was originally published in Country Woman July/August 2005 pg 42

It had a 5 star rating. I would have to agree!!


The photos are mine, taken as I prepared the pie. The emoji is from google. 

Until the next time....
To be continued.......
I love all y'all!❤️

Thursday, February 4, 2016

Pineapple Upsidedown Cake

On a Facebook page called Fiesta Time, they're having a baking contest. We were to go to TheSugaryShrink website/blog and pick a cake to bake , then post a picture of the outcome. Most of her cakes I've seen so far are very fancy looking. But, the pineapple Upsidedown cake caught my eye. I've made those before. Since hers didn't come with a recipe, I used mine. Here it is.

From Better Homes and Gardens New Cookbook 11th edition page 137

350* oven

2 tbsp butter
1/3 cup packed brown sugar
1 tbsp water
1 8 oz can pineapple slices
Maraschino cherries
1 1/3 cup all purpose flour
2/3 cup sugar
2 teaspoons baking powder
2/3 cup milk
1/4 cup softened butter
1 egg
1 teaspoon vanilla

I also used 2 tbsp juice from the pineapples. I also generously buttered the sides of the cake pan. Also, there was enough batter to make one small cake in a ramekin. I buttered the sides of it, melted about 1 teaspoon of butter and sprinkled a little brown sugar over it then placed the remaining pineapple ring and a cherry. Topped it with about 2 tbsp batter.  It baked 30 minutes, the larger pan baked 36 minutes.

1.  Melt 2 tbsp butter in a 9x11/2 inch round cake pan. Stir in the brown sugar and water. Evenly spread this. Drain pineapples and arrange over brown sugar. Place cherries in holes and gaps.

2.  In a medium mixing bowl stir together flour sugar and baking powder. Add milk, the 1/4 cup soft butter, egg and vanilla. Beat with electric mixer till combined.  Beat on medium speed 1 minute. Gently spoon batter (its thick) over pineapples; being careful not to disturb them.

3.  Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool on wire rack 5 minutes. Loosen sides and invert on a plate.  Serve warm. Makes about 8 generous servings. About 290 calories per piece.

Tuesday, January 26, 2016

Steel Cut Oats

So we found this new to us thing for breakfast. Steel cut oats. Whole grain. Healthy. They help decrease cholesterol. I actually like them better than quick oats. But that's also a drawback. They take a while to cook. I'd heard a rumor about putting them in the crock pot. I tried it last night. Success! They. Are. Good! Here's how!

1 cup steel cut oats
3 1/2 cups water
1/2 tsp salt 
2 tbsp butter
2 tbsp brown sugar

Place all ingredients in the slow cooker, cover, set to low and let cook 6 to 8 hours. (The longer they cook, the softer - to a point! Don't over cook.)

You may add 1 cup peeled chopped gala or red delicious apple, 1/2 cup raisins, and 1/2 tsp vanilla if desired before cooking. 

I forgot to add that I used a crock pot liner for easy cleanup!!