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| All Photos by/of Muffy Aldrich |
There are big questions in life.
- Does power corrupt?
- Does success lead to happiness or does happiness lead to success?
- Is it better to be the smartest person in the room or the least smart?
And, of course,
- Is pie better right out of the oven or cold the next day for breakfast?
August is peach pie making month and this year is no different. I use locally grown peaches if possible, and if not, then I buy those suspect but still wonderfully oversized New Jersey peaches.
When I make pies, I channel my Yankee grandmother (my father's mother), as I use not only her recipe but her old wooden rolling pin as well. I started making these pies when I was about twelve years old, and per my modus operandi, I dealt in volume. I never made just one pie, and I seldom made only two, to the delight of both my father and my brother.
And I will weigh in that peach pie and apple pie taste better cold, and especially when eaten for breakfast.
Ingredients for Filling
4 Cups of peeled and sliced peaches
⅞ cup sugar
4 Tbsp flour
½ teaspoon cinnamon
1⅓ Tbsp butter
Peel and cut up peaches
Mix in sugar, flour and cinnamon
Ingredients for Crust
1 cup white flour
¾ cup whole wheat flour
1 teaspoon salt (don't leave out)
½ cup canola oil
¼ cup whole milk
Mix together, divide in half
Roll each half flat between two pieces of waxed paper
Combine
Put bottom crust in pie pan (a 9 inch Pyrex pan works well)
Pour in filling
Cut up butter into four or five pieces and place evenly on top of filling
Put on top crust
With a knife, place five or so slits in top crust
Bake in pre-heated oven at 425 degrees
Bake for around 40 minutes and check. One can bake it for an additional 10 minutes, or until crust is darkened enough
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| Locally Grown Peaches |
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| Adding the flour, sugar, and cinnamon. |
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| Mixing the dry ingredients for the crust. Never omit the salt. |
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| My grandmother's rolling pin and my great grandmother's table. |
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| My favorite everyday flatware, courtesy of my husband. |
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| I tend to overcook a bit as I am fond of those darkened crust edges. |
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| Pie in the evening. (Sterling silver courtesy of my husband's grandmother.) |
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| Pie for breakfast. |
Yum! Thanks for reminding me to make a peach pie - as soon as this next damn heat wave is over (small kitchen - don't want to turn on the oven.) Just curious, though ... why the odd 7/8 cup of sugar? Why not just a whole cup?
ReplyDeleteWhat a wonderful wonderful post. This and similar posts of the past I find the most enjoyable. My mother and grandmother put a lot of time and effort into making our homes feel so special. I always found it fascinating how they seemed to have a foot in both worlds. To live the lives that they lead but yet to still take the time to make home feel so special. I for one encourage you to include more posts like this. I’ve been a follower since you first began this adventure.
ReplyDeleteThank you.
I struggle to think of any fruit pies that are best served warm. Whether for breakfast or dessert, chilled favors fruit pies.
ReplyDeleteI’ve been using your peach pie recipe for years! It is the best. Cold, out of the fridge for breakfast is the way to go.
ReplyDeleteOr make them French style, with just crust at the bottom, and a later of almost marzipan-like frangipane to soak up the juices
ReplyDeleteI have no doubt that the pie is delicious. At the same time, the sterling fork [ next to a blue plate ] two images upthread caught my eye. The pattern is reminiscent of Tiffany's Olive and Chrysanthemum designs. Quite lovely ... collars up !!!!
ReplyDelete