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Southern Peach Pie

 

 

 

 

 

 Hey there!

How about some peach pie...

With peaches being in season, all I can

think about is peach ice cream, peach cobbler and of

course homemade peach pie!

Okay for this recipe, I kinda cheated and used the

canned peaches, but you could very easily make this

with fresh peaches too ;)

 

 

Here's what ya need:

 

First of all, I made the crust from scratch (recipe included), but a couple of

store bought ones will do just fine.

 

Filling:

1 large and 1 regular size can of sliced peaches in heavy syrup (drained)

3/4 cup sugar

 (if you are watching your sugar intake, you can skip this step, I just add the sugar b/c I like my filling to be pretty sweet, I have made it without the extra sugar and it was still really good :)

8Tbls of cornstarch

cold water

3 tsp cinnamon

 

Prepare the filling before you start your

 crust and cover and place

in the fridge until your ready to use it.

Stir together peaches,

 sugar and cinnamon into,

into a medium size bowl.

 In another small bowl or

cup stir together the cornstarch and just enough water to make it into

liquid form. Slowly pour cornstarch mixture into

peach filling and stir until well blended.

 Cover bowl and set aside until crust is ready.

 

Crust:

3 c. all purpose flour

1 tsp salt

1 c. shortening

6 T. cold water

 

I found this pie crust recipe years ago

 in an old Blue ribbon recipes of the county fair book,

someone had put a check mark next to it so I figured it must be a winner.

It's been my go-to ever since.

Mix together flour, salt and shortening

with whatever means you prefer, some people use

a food processor, I just use a fork...

once you have gotten the shortening blended into

the flour, (it should look something like this)

 

 

Start adding your water and stir until your dough starts to stick

together and form a ball. You made to add slightly more water to

get it to stay together, that's fine, just don't

get it too sticky or it will be hard to roll out.

Once you've prepared your dough, lightly

dust an area to work your dough with a

bit of flour. Also rub some flour on your

rolling pin, this will keep the dough

from sticking to your pin and

causing it to tear.

 

 

 

 

 You will then separate the

dough into to equal pieces.

Roll out the first one to roughly a 1/4 inch thick

or so and at least two inches wider than

your pie pan. Don't worry if its way bigger than your

pan, it just gives you a little wiggle room when

putting it together.

Go ahead and put that first crust you've just finished

rolling out into your pan.

Here's a little trick for getting into the pan

easily without it tearing..

 

 

roll your dough around your rolling pin, then simply unroll into your pie pan :)

 

Once you have the first one in position

roll out your second dough.

 Again don't worry about it being way bigger than

your pie pan.

 Once you have the second crust ready, pour

your filling into your first crust,

 top the filling with two or three

teaspoons of butter

to give it a nice rich flavor (optional).

Make sure your filling

is spread evenly into your pan.

 Add the top crust and flute (pinch together)

the top ad bottom crusts and forming a seal.

 You really want to make

sure to seal the two crusts together well,

 fruit pies are notorious for trying to spill out of their pans.

 Once you've got the tow crusts put together,

trim off the excess dough using a sharp knife

and cutting along the edge of the pan.

Next, cut small two inch slits in the

top of your pie crust

 I usually do just a few of them,

 you don't want to

get too carried away with

this part because you might end up with

 peach juice escaping from the top.

If you want, you can use some of you left over pie

crust and a cookie cutter and cut out a few shapes to decorate

 the top of your pie.

 

 

 Sprinkle with a little cinnamon and

sugar and place in the oven on the middle rack and

bake at 350F for 45-55 minutes. Your crust

should be a nice golden brown.

Allow it to cool a little, although warm peach pie

and vanilla ice cream is pretty much the closest thing

to heaven on earth...

 in my opinion anyway :)

 

Enjoy!

 

♥ from the farm



 



Pies and a slice of Americana

 

 

I've been thinking alot lately.

Thinking about pies, and cobblers topped

with homemade vanilla

ice cream...

source

 

Making pies and such always

reminds me of my grandma.

She was such a good cook!

She would make homemade pies and breads

completely from scratch and her house always smelled

like a bakery.. She also owned her

own cafe for many years. It was called the Asher Country

Cafe. Alas, it happened before I was born

so I didn't get to enjoy it. But still, she was

always making amazing things.

 

So anyways, pies..

I keep craving them.

I'm thinking I'll make a peach pie.

Doesn't that sound delish?

Topped off with ice cream and a sprinkle of cinnamon..

 

 

I have so so many recipes for pies.

I'm a hoarder of recipes I think.

New ones, old ones..

Oh and wait till I tell you what I came across

the other day.

 

Well lets start from the beginning.

A couple years ago while out thrifting,

I came across an old Better Homes and Gardens cookbook.

At the time I got busy, so I set it on my bookshelf

and really just kinda forgot about it for the past couple years.

Then the pie craving started the other day,

I thought, "hmm I wonder what's in that old cookbook"

It was the first time I opened it.

 

 

As I cracked it open, small pieces of old handwritten paper fell out...

I unfolded one, it was someones handwritten recipe for peanut brittle!

 

 

The paper was very old and brittle.

As I began to go though the pages of the book, and look through all the magazine

cutouts that had been added here and there, I realized I had just

stumbled upon a masterpiece.
The dates on the bottom of the magazine cutouts

dated back as far as 1961!
 This had been someones entire recipe collection from the

60's through the 80's.

 

I was almost in tears.

 What a special, priceless piece of history I held

in my hands...

And if that wasn't enough, the Better Homes and Gardens

cookbook itself was from 1953.

The pages are filled with colorful

pictures and ads, and it just feels

like a piece of Americana.

 

I also found several inserts from Woman's Day magazine.

I think these are my favorite.

 

 

Well I found my pie recipe, and now I'm feeling inspired

to makes lots and lots of things in here.

Wow what a lucky girl I am!

I cant wait to share these recipes with everyone!

♥ from the farm