Summer stars: Peach pie
Yesterday Bob and I motored to Seabeck for the annual Labor Day, old friends, get-together.
This year, with Garmin's aid, we drove right to the Duncans'—no wrong turns, no bewildered phone calls, no U-turns. It was warm enough to eat outside, so a large table was set in the front, with the Olympic Mountains backing up sparkly Hood Canal. We munched on appetizers: creamy fava beans, cayenne-dusted mango slices, picholine olives, and crackers with tasty, dippy stuff. Drinks were drunk, stories were told, and catching up ensued. Present this year were Becky and Jerry, who haven't attended this annual event in twenty-two years. But like Bob says, time doesn't matter with good friends.
The menu included ingredients that are the essence of summer: green beans, corn, good tomatoes, rhubarb, and peaches. Included were green beans, perfectly cooked with crunchy nuts, a corn/black bean/red onion salad, miso-marinated sable fish, potato salad, and just when we thought it couldn't get any better—-Becky brought out one peach pie, one rhubarb pie, and plenty of Haagen Daz vanilla ice cream. It was the rapture then and there.
This isn't Becky's recipe, but give it a try. How bad could a peach pie be?
Peach Pie
Filling:
- 2 ½ pound peaches, washed, pitted, and sliced
- 1/3 cup flour
- ½ cup granulated sugar
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 1/8 tsp ground ginger
- Zest and juice of one lime
- 3 Tbs. butter, cut into pieces
Crust:
- 2 ½ cups flour
- 1 ½ Tbs. sugar
- 1 tsp. salt
- 1 cup cold butter, cut into pieces
- ¼-1/2 cup ice water
Topping:
- 2 tsp. milk
- 2 Tbs. brown sugar
- 1 tsp. flour
- ¼ tsp. cinnamon
Toss peaches with flour, sugar, cinnamon, nutmeg, ginger, lime and juice.
To prepare crust: Put flour, sugar and salt in a food processor. Add pieces of butter and process a few seconds to attain a course texture. With processor running, add enough ice water through the feed tube so that the dough holds together. Roll out crust to 1/8 inch thickness and allow crust to overhand a 9” pie pan by about 4 inches.
Put filling into the pastry-lined pan and dot with 3 Tbs. butter. Fold crust overhand up over the fruit, gather in to the center and twist in to a decorative bun.
For the topping: Brush the crust with milk. Combine the brown sugar, flour and cinnamon. Sprinkle over the top of the pie. Place on a baking sheet and bake in a preheated 400˚ oven 30 minutes. Turn heat to 350˚ and continue baking 20 more minutes.
Beth and the table
Tom
Marilyn
Becky and Jerry
Bob
Nancy
Green beans
Tomato, corn, and black bean salad
The last of the peach Pie
Categories: Dessert, American
Tags: Hood Canal Seabeck peach pie summer food
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