Warning, ladies: when you get your husband into a habit of watching the Food Network with you, and when he looks over your shoulder at yummy looking things on Pinterest, you are both going to end up wanting to cook. For me, the "I want to cook something" desire usually leans toward baking, and for the mister it leans toward stick-to-your-ribs man food. For our Labor Day dinner, we did a little of both.
I had been wanting to make a fruit pie for a while, and thought a peach pie would be a nice way to say farewell to summer, before I move on to apples, pumpkins, and pecans. I used Paula Deen's Nita's Secret Peach Pie recipe and will edit here to reflect what really happened :)
Peach Pie
Servings: 8
Prep Time: I prep as I go, baby.
Cook Time: 45 minutes
Ingredients:
- 7 cups peaches, peeled and thickly sliced (I used frozen peaches that had been dethawed in the microwave)
- 1/2 lemon, juiced
- 1 ½ cups sugar
- ¼ cup flour plus additional flour for crust-rolling surface
- ½ teaspoon almond extract
- ¼ teaspoon nutmeg
- 3 tablespoons butter
- Jiffy pie crust mix for two 9" crusts
- 5 tablespoons water
- 1 egg
Directions
- ¼ cup flour plus additional flour for crust-rolling surface
- ½ teaspoon almond extract
- ¼ teaspoon nutmeg
- 3 tablespoons butter
- Jiffy pie crust mix for two 9" crusts
- 5 tablespoons water
- 1 egg
Directions
Pre heat oven to 425º F.
Make your Jiffy pie crust by adding five tablespoons of water to the mix one by one while stirring with a fork. When it's doughy, separate into two balls and roll out the first ball on a floured surface. I guess if you're fancy you'll make your pie crust from scratch. I guess if you're lazy you'll use a frozen crust. I tend to fall somewhere in the middle.
Make your Jiffy pie crust by adding five tablespoons of water to the mix one by one while stirring with a fork. When it's doughy, separate into two balls and roll out the first ball on a floured surface. I guess if you're fancy you'll make your pie crust from scratch. I guess if you're lazy you'll use a frozen crust. I tend to fall somewhere in the middle.
Roll one half of the pie dough out to fit the bottom of your pie pan, allowing a 1” over hang (oops, mine did not have any over hang) and place in the refrigerator until ready to use.
In a large sauce pan, add peaches, lemon juice, sugar and flour and stir until coated. Bring fruit mixture to a low boil. Reduce heat to low and cook until fruit is just slightly tender.
Remove the pan from heat. Stir in almond extract, nutmeg and three tablespoons butter. I am not sure what function the butter serves except to make this a legit Paula Deen recipe. Allow the filling to cool slightly. Of course, you will have to taste one of your peaches and let your husband taste one too, and it will be delicious.
Remove pie pan from refrigerator and fill with the cooled filling (I used a slotted spoon).
Roll out the second crust and decorate the top of the pie. Make sure you have some kind of ventilation in your top crust. A lattice is nice. Squiggles are easier.
In a small bowl, whisk the egg together with 1 tablespoon of water. Brush the top of your pie with the egg wash.
Bake for 10 minutes then lower heat to 350ºF for an additional 30 minutes or until the top is golden and the fruit is bubbly.
Dinner cooked by the mister: steak, potatoes, and carrots.
Mr. Spin pulled up the following YouTube video to accompany our dessert:
No comments:
Post a Comment