Our life living off the land in our log cabin, breathing fresh mountain air, and getting back to basics.

Thursday, August 16, 2012

Fresh Peach Pie

I wasn't back at the cabin for 24 hours, and you know what I had a burning desire to do?  Bake!!!  Made me laugh out loud, finding that to be the one thing I must accomplish for the day...must be the mountain girl in me:)  This is an easy recipe that I modified from my Doubleday Cookbook; they called for 1/2 tsp of almond extract or cinnamon or nutmeg or ginger for the spice (I didn't have almond extract and pumpkin spice combines the other 3 plus a few things so I thought I'd try it).

Fresh Peach Pie 

1 quart fresh peach slices
1 1/4 cups sugar
1/3 cup sifted flour
1/8 tsp salt
1 tsp lemon juice
1/4 tsp vanilla extract
1/4 tsp pumpkin pie spice
2 tbsp butter

for glaze:
1 tbsp milk
raw sugar

Premade pie crust

Yes, I forgot to include the butter, milk and raw sugar in this picture...:)  I am also going to learn how to photograph food more effectively, I promise!

To make the pie:
Pour the peaches into a bowl (I used fresh peaches I froze some time ago and thawed today).   Mix in your sugar, then your salt, lemon, flour, vanilla and pumpkin spice.  Have your bottom crust already set in your pie pan, and pour your mixture in.  Then dot the top with butter. 
Put your top crust on.  I fold the top under the bottom crust, pinching them together.  Then I crimp them a little with my fingers and flatten it down a bit (I find this makes it look prettier, as I am not an artist with the crust edge).  Then make your steam slits in the top of the pie (I do try to be a little artistic when I do this, but nothing fancy, too many slits and you end up with pie juice everywhere).
 Then brush the top with milk and sprinkle raw sugar over it.  This is going to give the pie a little glaze.
 I cover the sides of the pie with tin foil for the first part of baking to help make sure the edges don't burn.

Put the pie in the oven at 400 degrees (the recipe called for 425, but remember my altitude causes things to cook quickly so a lower temp is preferred) for 35 - 45 minutes.  Check the pie at 35 minutes and remove the tin foil.  You also may want to put a piece of tin foil or something to catch the drips; the juice of fruit pies often spills over as they heat up.

Ta da, peach pie!
I had to put a piece of tin foil under it while it was cooling because it was still bubbling over a bit.  You may also notice that some of the crust split; I should have put more slits in it (let this be a lesson to you, remember the Berenstain Bears)!

This Mountain Girl was so happy to be baking again!  Now I can't wait to see how it tastes!  I am too full from dinner though...Mountain Man made a pasta sauce with wild mushrooms for us to enjoy when I returned, and you know what?  It was delicious!  We also had dandelion salad, a favorite! So, my pie tasting will have to wait until tomorrow:)

Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,

1 comment:

Dad/Pepere said...

Sounds like Mountain Man wanted to welcome his "woman" by preparing a nice meal! Bet your peach pie will be a great "thank you" to him and make you feel like your home again! Hugs.