Thursday, September 11, 2014

Wonderful Peaches

Peaches for me.
So its a bit late in the season for peaches now, but that didn't stop me from wanting to make a peach pie! Going to a BBQ tomorrow, even though it will probably be inside, seeing as its supposed to SNOW tonight. Blerg.
Anyway, I am making this pie for a get together and I wanted to be impressive, so I made a pie from scratch. Look at all the impressiveness in this one blog!
Actually, I was going to use frozen but than my husband asked for fresh because he doesn't care for the premade stuff. Well, OK, change of plans.
First! I made a pie crust. I actually made 2 pies, one cherry. That was just premade filling since cherry anything is the worst. I am picky, but I am also selective. I like bananas, but no banana flavored candies. That kind of thing.
Its all terrible. But, cherry was requested, and I even thought of making that one from fresh cherries until I could't find any in the store. So premade for that one. Anyway, I made the crusts ahead of time, and I didn't take any pictures. Since its pie crust though, its not that hard and doesn't really need pictures. Here is the recipe I used:

1 1/2 cups all purpose flour, 1 1/2 tsps sugar, 1/2 tsp salt, 1 stick cold butter cut into pieces, and 1/2 cup cold water

Combine flour, sugar, and salt into bowl.Mix in butter on low speed, until it looks like coarse meal. Mix in half the water on low speed, then mix in the rest, slowly. Pack the dough into a small ball and wrap with plastic wrap and set in fridge for minimum of an hour, max over night.

Now onto the main no king was before....

Crumb Topped Peach Pie
Doesn't the name just sound scrumptious? I thought so, I may even try this one! I know, I know, get those jaws off the floor. I, the picky eater, will dare to try this pie. Maybe.

1 cup sugar, 1/3 cup cornstarch, 1/8 tsp salt, 1 egg, 1/2 tsp almond extract, 6 cups peaches peeled and sliced
Crumb topping: 1/4 cup sugar, 1/4 cup packed light brown sugar, 1/2 cup all purpose flour, and 1/4 cup margarine 


First, how do you peel peaches with out wasting precious fruit? Never fear, I have an answer! Actually my recipe did. Submerge the peach in boiling water for 30 seconds. Then, take the peach out with a slotted spoon and plunge it into ice water. Take it out, pierce with pairing knife and it should peel right off!

A few notes on the peaches. I had no idea how many cups I would get out of how many peaches, so I bought 7. 2 were HUGE and I left them in the boiling water for almost a minute. That's another thing, I left my regular sized peaches in for about 45 seconds because I had left mine in the fridge over night so they wouldn't go rotten on me in the middle of the night. So they were super cold and took longer to "cook". Adjust were you see fit.


There they are. All peeled and sliced. It was really easy, and I will definitely do it again, it was no trouble as all. But rather messy. 

Preheat the oven to 375 degrees. Mix sugar, cornstarch, salt and egg in a large bowl. Add peaches to bowl. Toss gently with sugar mixture.

Arrange peaches in pie crust. 

I got my crust out of the fridge and laid it down on my cool pie measuring sheet thing from Pampered chef. It helps me keep a somewhat circle shape to my dough. I think I will use it for pizza too, since my pizza's turn in to weird rectangles rather than circles.

For topping combine sugar, brown sugar,flour and margarine into a small bowl. Crumble together with hands (what I chose), pastry cutter, or fork until crumbly. Sprinkle on top of pie and place in oven for 30 minutes. Put aluminum foil under pie to catch drippings...Something I did not do...

And there we are all done! I looked in half way just to check up on it and found a big sploch on the bottom of my oven. This runs over a lot! It gets kinda soupy, I am sure it will taste fine, once it sits in the fridge for a few hours it should thicken up and not be hard to serve. It smells AMAZING. I even at some of the topping before it was cooked and that by itself was good. But its hard to go wrong with sugar.

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