Archive for the ‘Peach’ Category

Peach Pie

Things that are a good idea and that make me happy:

a.) Pie

b.) Homemade pie (even better)

c.) Eating pumpkin pie in April, I can’t even deny that this happened tonight and that I’m ecstatic about it.

d.) Making pies in the summer with fresh berries and then freezing the pies to enjoy throughout the year.

Point D is so key to my winter existence. Just as the song suggests, yes I do like to eat, eat, eat apples and bananas, but enough is enough. Sometimes all that I crave are the warm summer months filled with strawberries, raspberries, blackberries, peaches, nectarines, do you want me to keep going?

Back in August, when the peaches were fresh, I made this pie which I then froze and brought out for Easter dinner a few weeks ago. Such a good idea, you would think. Wrong. Note to self, next time bake the pie upon completion and then freeze. Why? Because that way you will be sure to avoid soppy, soggy crust. Don’t get me wrong, I love a good soppy crust, but this was more like not baked dough. Normally this isn’t a problem that I have, but I suppose that because the fresh peaches and filling were so liquid-y it became an issue.

Nevertheless, come August, you can be sure that I’ll be trying this pie again. Here’s to second chances.

Peach Pie

Adapted from The Food Network

Pie Crust

3 1/2 cups flour

1/4 cup sugar

1 tsp salt                    1 cup butter

1 tbsp white vinegar   1/3 cup cold water

Preheat oven to 400F.

Combine flour, sugar and salt.

Cut the butter into the dry ingredients until the mixture resembles coarse meal.

Add the white vinegar and gradually pour in the cold water.

Turn out onto a clean surface and press into a cohesive dough without overworking.

Wrap in plastic wrap and press into a 1 inch thick disk; refrigerate for an hour.

Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface and transfer into a 9 inch pie place.

Add the peach filling to the crust.

Roll out the other piece of dough in whichever fashion your wish. I made mine a lattice crust.

Roll up or pinch the overhang to seal.

Peach Filling

2 1/2 lbs peaches   3/4 cup brown sugar

Juice of 1 lemon     2 tbsp tapioca

1/2 tsp vanilla        1/2 tsp cinnamon

1/4 tsp nutmeg      1/4 tsp salt

4 tbsp butter

Skin the peaches and cut into wedges.

Combine the wedges with the remaining ingredients except for the butter.

Pour into a prepared pie shell and dot with the butter.

Bake for 50 minutes or until the top is golden brown.


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One of the things that I love most about the summer is all of the fresh fruit that we get to eat. Strawberries, raspberries, tayberries, blueberries, blackberries, peaches, nectarines, cherries, the list could go on.

Nothing says summer like a good fruit dessert. This is the one time of the year when I will gladly pass on the chocolate and head straight for the fruit. My waistline wishes that this happened more often!

This year I’ve realized that with fruit baking comes a whole new jargon to learn. I thought I was informed, but I couldn’t have been more wrong. Cobblers, grunts, slumps, crisps, crumbles, buckles, brown bettys, pandowdy, and sonkers (yes you read that right). Looks like we need a vocabulary lesson. Here it goes…

Cobbler: contains a thick crust (usually a biscuit crust) and a fruit filling (peaches, berries, etc). Some versions are enclosed in the crust, while others have a drop-biscuit or crumb topping. Often baked in the oven.

Grunt/Slump: a simple dumpling-like pudding (basically a cobbler) using fruit. Usually cooked on top of the stove. Named after the sound the berries make as they stew.
Crisps/Crumbles: Crisps are baked with the fruit mixture on the bottom with a crumb topping. The crumb topping can be made with flour, nuts, bread crumbs, cookie or graham cracker crumbs, or even breakfast cereal.
Buckle: a type of single layer cake with berries (usually blueberries) added to the batter. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.
Brown Betty: consists of fruit (normally apples) baked between layers of buttered crumbs.
Pandowdy and sonkers…those have yet to be attempted in my kitchen so I’ll leave it up to you to discover those.
I’ve already made a crisp and grunt so it was only fitting that this cobbler was next. Every single bite was delicious. I’ve never paired blueberries and peaches together, but apparently everyone else has, and I am currently killing myself for getting onto this train so late. Smitten Kitchen you never fail to amaze me. This one is another hands down summertime winner.
Make this, then make it again, then curse peach season for being too short…
Peach Blueberry Cobbler
Adapted from Smitten Kitchen
For the fruit

4 cups peaches, pitted, skinned and cut into slices
2 cups rinsed blueberries
2/3 cup brown sugar          2 tbsp flour
2 tbsp fresh lemon juice     1/4 tsp ground cinnamon
1/4 tsp salt

Preheat oven to 425F.

Toss peach slices with blueberries, sugar, flour, lemon juice, cinnamon and salt in the bottom of a 2-quart ovenproof dish.

For the biscuit topping

1 cup flour
1 tbsp dark brown sugar     2 tbsp sugar
1 1/2 tsp baking powder     1/4 tsp salt
3 tbsp cold butter, cut into pieces
1/2 cup buttermilk (1 tsp vinegar + remaining milk)

Stir together the flour, sugars, baking powder and salt.

Cut the butter into the dry mixture with your fingertips, a fork or a pastry blender. Stir in buttermilk with a rubber spatula until a wet, tacky dough comes together.

Plop spoonfuls of the biscuit dough over the filling; don’t worry about covering entire surface.

Bake for 20 minutes. Reduce oven temperature to 350F and bake for 10 more minutes or until the cobbler’s syrup is bubbly and the biscuit tops are browned. (If the biscuits are not fully cooked but are brown on top cover the dish with aluminum foil)

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What’s better than an individual galette? Getting the chance to choose what kind you want to eat.

Naturally that’s what I did. Mother’s Day was that much better having the choice of strawberry rhubarb, peach or apple galette. I have to shamefully admit that the peaches were not fresh, they were from a can. Embarrassing. Soon enough the peaches will be ripe and I will be able to avoid such a problem. The apple, for that one I used the same recipe from my previous apple galette attempt. Decent.

Have you ever asked a question and the person’s response was “decent.” What an insult. For example, when I was younger I asked my mom after one of my soccer games how she thought I had played. Her response was, “decent.” Decent? Really? So, not good, not bad, but decent!? Don’t use the word decent, in fact I apologize for saying that the mini apple galettes were decent, they were good, just nothing in comparison to strawberry rhubarb galettes.

Galettes are a good thing. The possible combinations are endless and always delicious, never decent.

Strawberry Rhubarb Galette Recipe

Apple Galette Recipe



Peach Galettes

Follow these directions to make the dough.

Preheat oven to 350F.

If cheating like I did, add peach pie filling to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.

Lightly brush the edge of the dough with the egg and sprinkle with sugar (turbinado if you have it).  Use enough egg to brush the edge of the galette.

Bake for 40 minutes, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.

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