The local orchard is still cranking out peaches and I’m buying about 10 pounds of them a week. Lots of peach-y things being eaten around here and we are all loving them! I like my peaches sliced and plain for breakfast as does Andrew. Eric likes to slice peaches over Wheat Chex for the first meal of the day. Kelly’s peaches for breakfast are in the form of peach-blueberry buckle, on top of pancakes or in a pie served with ice cream! We’re also eating peaches at other meals, but those blogs will have to wait.
August is National Peach Month.
National Peach Month is drawing to a close. This great fruit originated in China and has been cultivated there since 2000 BC. The peach got to North America in the 1500s, brought by European settlers and planted along the East Coast. We’re going to keep enjoying our local peaches until Lost Acres Orchard runs out of them but as a final blog tribute to the delicious peach, we’re ending its honor month with peach pie and peach pie martinis. Both were on our menus a few times this month!
Fresh Peach Pie (adapted from The Fannie Farmer Cookbook)
Pastry Dough (for one 9-inch 2 crust deep dish pie, serving 8-10)
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 3/4 cup butter, cut into chunks
- 6-7 tablespoons cold water
Mix the flour and the salt in the bowl of an electric mixer. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle one tablespoon of water at a time over the mixture until the dough holds together. Some of the water may not be used. Split the dough in half and wrap each half in plastic wrap, refrigerating until the peaches are ready.
A basic crust from scratch is pretty easy.
Peach Filling
- 3 pounds peeled, pitted &sliced ripe peaches
- 1 cup sugar
- 4 tablespoons flour
- 1 tablespoon lemon juice
Mix the peeled, pitted & sliced peaches with the lemon juice. Combine the sugar and the flour and add them to the peaches, gently mixing to combine. Roll out one of the discs of dough and fit it into the pie plate, letting the edges hang over the rim of the plate. Spoon the peach slices into the pie plate with as little of the juice as possible. (Excess juice makes for a soggy pie and is better used in a martini when the pie is ready!) Roll out the top crust and arrange it over the filled bottom crust.
The peaches go into the pie crust and the juice is reserved for martinis.
Roll the overhanging edges over the rim, pinching them together to secure them. Cut some vent holes in the upper crust of the pie and baked in a preheated 425° oven for 10 minutes. Without removing the pie, lower the oven temperature to 350° and continue to bake for 30-40 minutes, until the juices are bubbling and the top crust is browned. Allow to cool for at least 30 minutes. Serve with ice cream or whipped topping.
Dessert for most of us, breakfast for Kelly!
Peach juice can be substituted for the reserved juices from the peach pie.
Peach Pie Martini (serves 2)
- 3 shot glasses vodka (6 ounces)
- 2 shot glasses reserved peach pie juice (4 ounces)
- 1 shot glass Peachtree Schnapps (2 ounces)
Fill a martini shaker 1/2 to 3/4 of the way full of ice. Add the vodka, peach pie juice & schnapps. Cover the shaker and shake for 1-2 minutes. Pour into martini glasses, relax & enjoy!
Celebrating Peach Month!
Savor some fresh peaches before they are gone for the year! ~Linda
Fresh Peach Pie (adapted from The Fannie Farmer Cookbook)
Pastry Dough (for one 9-inch 2 crust deep dish pie, serving 8-10)
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 3/4 cup butter, cut into chunks
- 6-7 tablespoons cold water
Mix the flour and the salt in the bowl of an electric mixer. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle one tablespoon of water at a time over the mixture until the dough holds together. Some of the water may not be used. Split the dough in half and wrap each half in plastic wrap, refrigerating until the peaches are ready.
Peach Filling
- 3 pounds peeled, pitted &sliced ripe peaches
- 1 cup sugar
- 4 tablespoons flour
- 1 tablespoon lemon juice
Mix the peeled, pitted & sliced peaches with the lemon juice. Combine the sugar and the flour and add them to the peaches, gently mixing to combine. Roll out one of the discs of dough and fit it into the pie plate, letting the edges hang over the rim of the plate. Spoon the peach slices into the pie plate with as little of the juice as possible. (Excess juice makes for a soggy pie and is better used in a martini when the pie is ready!) Roll out the top crust and arrange it over the filled bottom crust.
Roll the overhanging edges over the rim, pinching them together to secure them. Cut some vent holes in the upper crust of the pie and baked in a preheated 425° oven for 10 minutes. Without removing the pie, lower the oven temperature to 350° and continue to bake for 30-40 minutes, until the juices are bubbling and the top crust is browned. Allow to cool for at least 30 minutes. Serve with ice cream or whipped topping.
Peach Pie Martini (serves 2)
- 3 shot glasses vodka (6 ounces)
- 2 shot glasses reserved peach pie juice (4 ounces)
- 1 shot glass Peachtree Schnapps (2 ounces)
Fill a martini shaker 1/2 to 3/4 of the way full of ice. Add the vodka, peach pie juice & schnapps. Cover the shaker and shake for 1-2 minutes. Pour into martini glasses, relax & enjoy!