Hello Tuesday! I think it’s going to be a great day. Do you like pie? Well, we do! Just about any kind you place in front of us! But first, I’ll tell you what’s going on around this neck of the corn field! Ha!
On the farm we are busy with hay making, rounding up cattle for their vaccinations and making last minute preparations with machinery for harvest. Yes, corn and bean harvesting are right around the corner. Isn’t that so hard to believe? With these 85-90 degree days, one would think it’s July. Yet, the corn is turning in some fields, and the beans are turning to shades of lighter green and yellow-gold just like polk-a-dots sprinkling the fields. We’re finally getting some much needed rain and the “autumn like” breezes are coming in from the south. The cicadas buzz from morning through evening now and the clouds are beginning to look like fall. The kids are back in school. (Yes, I’m sad, too), yet they are always eager to learn and grow in their education classes as well as their sports classes. I love to watch the kids as they learn and grow. Don’t you?
Today I’m sharing probably my favorite pie recipe. It’s a winner at this farm house. The pie plate is always “slicked up”–never a piece left. Hope you enjoy it, too.
Jen got this pretty “Pioneer Woman” pie plate for a gift. It holds a 10″ pie, so that’s what I did.
I love, love, love peaches. Right now the Colorado peaches are in stores and so far they taste delicious and the texture is firm The peaches are cling free which makes them easier to work with.
Under the top crust is about a T of butter separated into pieces. This helps the juices thicken and bit and is supposed to help from spilling over. (I’m still working on that one!)
I love to decorate my pies with sheaves of wheat—–following after my mom’s artistic flare, I guess. Then I wet the top just a bit with water and sprinkle sugar and a touch of almond extract. Almond extract makes everything better. 🙂
I mean………………………………I couldn’t wait for this pie to cool. Actually, we didn’t give it the full cooling time. Instead of pie plates, I used bowls to serve up the slices. No, the warm slices were not photogenic, but the taste was out of this world! Yes, it spilled over. The mess was contained with the foil on top of the cookie sheet. Attention: if you bake the pie this way, the bottom of the pie needs just a little more time to bake, so cover the top if you need to.
- Dough for a two-crust pie. (I often use Pillsbury...shhhhh!)
- 8 large peaches. (I prefer Colorado)
- 1 C fresh blueberries (frozen will work)
- ⅓ C flour
- 1¼ C sugar (sometimes I'll back off a little or use a little Splenda)
- 1½ t almond extract, divided
- 3 T butter
- Preheat oven to 425 degrees. In a large pot or Dutch oven, bring 2 qt. of water to a boil. Carefully lower the peaches into the boiling water and watch for skins to slip. Takes about 30-60 seconds. Quickly retrieve the peaches and place in large bowl. Slip the skins off, cut the peaches in half and discard the pit. Slice the peaches in a large bowl. Add the blueberries, flour, sugar and 1 t almonds extract. Stir all ingredients together.
- Place 1 crust in the pie plate, leaving ample crust over the edge for fluting later. Add the filling. Dot the mixture with the butter and place top crust over filling. Important: seal the top and bottom crusts together and flute the edges. This will aid in keeping the pie from spilling over. (Doesn't always work for me. 🙂 )
- Wet fingers with water and rub over the top. Sprinkle sugar and ½ t of almond extract atop.
When serving up pie, prepare for smiles and a compliment. Works every time!
Enjoy and may the Lord bless this day! His love for you is enormous!
Apples are coming on. Following is a great recipe for your abundance of apples. I wish I had an apple tree again.
