Try it Thursday: Lazy Peach Pie

In case you have missed it, Peaches are a pretty big deal around these parts. I mean, Palisade is known as the Peach Capitol of Colorado. I would say the world, but I don’t know that I’ve had fresh Georgia Peaches.

 

One of my most favorite desserts EVER!!! Is Lazy Peach Pie. I got this recipe from a friend back in the early 90’s (1990’s not, 1890) as it was so darn delicious, the recipe is so stinking easy, there really is no reason not to have it every day of the week. I love it best when it comes out of the oven, but WARNING! It’s HOT! And I have such a time waiting for it to cool enough, 90% of the time, I burn my tongue and it doesn’t even upset me. It makes for great left overs too! However, most times, there are no left overs. I may have to start making them in secret! 
Lazy Peach Pie
Ingredients:
1 stick of butter (can use margarine, but why?)
1 cup of sugar
1 cup of All Purpose flour
3/4 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 quart peaches or other fruit, undrained
***I used my freshly picked peaches from the trip to Palisade the day before. 
I used 5 large peaches, skinned and sliced
1/8 – 1/4 cup sugar (brown or white, I used brown this time)
2 Tablespoons lemon juice 
Mix all together and let set for at least 2 hours. 
(should have taken a photo of these, but I didn’t..whoops)
Preheat oven to 350 degrees Fahrenheit.
Chop up butter stick into smaller cubes and put in 9″ x 13″ baking dish, then into the oven. (**This will melt while the oven is heating up. If you forget to throw it in the oven, no worries, just melt it in the microwave.)
Mix sugar, flour, baking powder, salt and milk in a bowl, until everything is blended.
Remove baking dish from oven and pour the batter into the pan.
DSCN0687
Place peaches on top (I like to arrange them nicely) of batter
Pour juice from the fruit on top of the peaches.
DSCN0688.JPG
Bake 1 hour or until golden brown.
DSCN0689
Let cool at least 30 minutes before digging in otherwise, blow on it!! It’s HOT!!!
Serve with ice cream, whipped cream or by itself
finished.png
August brings into sharp focus and a furious boil everything I’ve been listening to in the late spring and summer.
Henry Rollins
DK
Advertisements

Where in the World Wednesday: Palisade, CO

I’m not a farmer, don’t know I would ever want to be one. However, I have found one of the most peaceful places is Palisade, CO. and I love driving through, stopping at the produce stands, walking through the weekly farmer’s market and driving past the local orchards. We were on another mission for Peaches. Tomatoes. Zucchini. Anything good looking. When you stop at the stands you may be faced with several dilemmas: will you purchase local honey and jams? Will you find the right looking fruit and veggies you are looking for? What else will you find?
Driving to Palisade, just a mere 8ish miles from the house, we decided we should take some pictures of the fruit trees lining the road. We found lots of peaches, some pears, some apples and lots of grape vines for the many wineries here. We will take a tour of the wine country another day, but it’s hard one to take when you don’t drink at all, let alone wine.
One stop we found dried beans and peas, bunches and bunches of them. Pinto, green and yellow split peas, chickpeas, navy beans, kidney beans, you know what this means, right? Have to go back and get some for soups! We also found cucumbers, tomatoes, beets and lots lots more! Which makes going to farmer’s markets during the week more fun! I’m like a kid in a candy store! Oh wait, that’s down on Main St! A good old fashioned candy store!
Back to the Peaches and Palisade 
Palisade was named for the cliffs near the town and is known for its peach orchards and wine vineyards. With a 182-day growing season and 78 % sunshine, Palisade has been named “The Peach Capital of Colorado”
Located just off of Interstate 70, Palisade, has a friendly, small-town atmosphere and is within minutes from world-class medical services, shopping, dining and entertainment. It is also just a short drive from the Grand Mesa, where you can find year round activities. Palisade is situated along the Colorado River and sets in between the mountains and vistas where you can enjoy the views from every direction.
We were in search of  Indian Blood Cling peaches, only we called them blood peaches, not very appetizing sounding for sure. However, it is beautiful!
indian_blood_peach_tree-image1
Photo from Willis Orchard Company https://www.willisorchards.com/
We found the people who ran the little stops don’t know a whole lot about what varieties are in the store, which was a little disheartening, but we also found out there are a TON of peach varieties! So, we just did our best to find which ones we wanted to try out. We found a new variety called, Content, brand new this year and it was darling! We had to get some of those. I fell in love with the Red Globe peaches purely on the size of these bad boys! Mom found her tomatoes and we were off, there’s only so much fresh smelling veggies and fruits one can handle, it’s kind of a pleasing foreign scent, but nothing like this city slicker is used to.
With our fruit in hand we decided to call it a day and head back to the ole homestead. We will be back, Sunday’s for farmer’s market and August 17- 20, 2017 for the Palisade Peach Festival, maybe then we can find the ever elusive Indian Blood Cling peaches.
“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.”
― Alice Walker, Home Girls: A Black Feminist Anthology

Try It Thursday: Peach Pie

So
The reasoning behind the name  “You Said There Would Be Pie” is I like to relate it to life. Life can be a piece of pie. It can be a pizza pie. Even a mathematical equation. Every piece of pie is different. You can make the pies square or round or whatever you would like. Think outside the box!
This weeks pie is all about Peach Pie.
I don’t like to make pies, I struggle with the crust making, even if it’s store bought. Nevertheless, if you live in Grand Junction or really anywhere in Colorado, you know Palisade Peaches are the best. They are sweet and jam packed with juice which runs down your chin and gets all over your face, clothes and hands. Palisade or even the Grand Valley for that matter, have hot days and cool nights which are perfect for bringing out the natural sugars in the peaches. California peaches, by comparison seem dry, mealy and tart because they are picked green for shipping and once you pick them, the sugars no longer develop. There are two kinds of peaches you can find in the local stands and farmer’s markets: early season cling peaches and freestones. The names “cling” and “freestone” refer to the peach pits. A “cling” peach will stick to the pit (which is the variety I bought today) and a “freestone” is not securely attached to the pit, even when they are fully ripe. Freestones are larger, juicier, sweeter and easier to work with and had I known that, I may have waited for them to ripen. But, it’s all a learning process.
Therefore, Peach Pie it is!
So I searched Pinterest for the “best and easiest” pie, remember, I am terrible at making pies. So I found a recipe called EASY PEACH PIE, well great! I like EASY!! So we gathered the ingredients at the store and we even went picking lavender, so I purchased a cute bottle of Sprigs & Sprouts of Western Colorado; Culinary Lavender “Ms. Katherine”. I thought just a touch would do, something different.
I dug into slicing the peaches, not quite as easy as I had planned for that, but again, a learning experience. Peaches cut, I mixed the crumble mixture next. All Purpose Flour (Check), white sugar (check), brown sugar (check), cold butter (check), cornstarch...uh oh, I kid you not, we used the very last drop of cornstarch last night and I didn’t realize I would need any for today, so…Google, what is a substitution for cornstarch? Google gave us quite a list: flour, rice flour, after which I stopped listening and started thinking…oats? Mom said that wouldn’t be so good! I saw a box of unflavored gelatin, thought, worse comes to worse I could use this, but I decided on the flour. So for the 1 tablespoon of cornstarch needed, I substituted 3 tablespoons of AP flour.

The dreaded pie crust was next. I was going to attempt to make it from scratch but decided I didn’t need that kind of pressure today and I already had store bought crusts so…Score! Bottom goes in, mind you the crust design is not at all pretty and I’m OK with it.

raw pie.png
Next up, dressing the peaches. Cinnamon (check), nutmeg (not a fan, didn’t use), fruit fresh (Wait…what????). I had NO Fruit fresh, so, I subbed that with juice from 1/2 of a lemon and nutmeg was subbed with just a small pinch of the lavender. I didn’t know how it would taste, so I started small. Peaches dressed, 1/2 of the mixture into the pie crust. 1/2 of the crumble mix. then the other 1/2 of the peaches and then topped with the last part of the crumbles. Top of the pie was to be lattice, so I think I did that pretty good, for a first time. Egg washed and then into the 450* oven for 15 minutes. Then 350* for 30 minutes. THEN turn the oven off and let set for 90 minutes. OK, it said easy, didn’t say it was quick.
2 1/2 HOURS later, the pie came out looking like a gem! And yes, I used the wrong sized pie pan.
Test came when B and mom were ready for their piece. The pie sliced nicely, didn’t run (figured with no cornstarch it would), it held up in the cutting process and topped it off with some frozen whipped cream. It was delish!!! I kid you not, everyone loved it. I don’t really know about the lavender, I’m still on the fence with that.
piece of pie 2.png
Here’s my rendition of the pie recipe:
Ingredients
  • 1 tsp Fruit, fresh
  • 2 1/2 lbs Peaches, fresh pitted and sliced
  • 1/3 cup All-purpose flour
  • 1/2 cup Brown sugar, packed
  • 1/4 cup Butter
  • 1/2 tsp Cinnamon
  • 1 heaping tbsp Cornstarch
  • 1/4 tsp Nutmeg
  • 1 tbsp Sugar
  • 1/2 cup White sugar
  • 1 double 9″ pie crust

Instructions

 

~Mix together flour, sugars, cornstarch and butter until it is at the crumb stage.
            If you don’t have cornstarch, you can use 3 T of AP flour and add that into the crumb stage.
~Combine peaches with cinnamon, nutmeg and fruit fresh.
             I used 2 T of lemon juice instead of fruit fresh
             And just a pinch of lavender (I’m sure you could also use lavender sugar too)
~Place one crust in the bottom of a 9 inch pie plate.
~Add half the peach mixture and then half the crumb mixture on top. Next add the last of the peaches, then the last of the crumb mixture. Lightly tap on the counter to settle the peaches.
~Roll the remaining crust into an 11-inch circle. Cut into 1-inch strips. Lay 6 strips over the top of the pie filling. Weave the remaining 5 strips to form a lattice top. Using a pairing knife cut off the                 excess dough. Press the ends to the bottom crust and crimp with a fork.
~Using only the whites of an egg brush across the lattice top.
            I evidently messed this part up too, I used the whole egg and then sprinkled the sugar on top
~Place on a lined cookie sheet to catch the drippings. Bake at 450 degrees F for 15 minutes. Drop the temperature to 350 degrees F for 30 minutes. Turn off the oven and leave the pie there for about 90 minutes or until fully cooled and set.
~Top with whipped cream (frozen or not) or ice cream
If I had to change anything (besides the lavender), I would add a bit of sugar and more cinnamon to the peaches. I have included the recipe for the original pie in the hyperlink above with the name of the pie.
 pie 2.png
Don’t miss the 2017 Palisade Peach Festival! I’ll be there, will YOU?
Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.
Alice Walker