featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, August 29, 2017

#COOKING WITH CLORIS--GUEST AUTHOR ADELE DOWNS AND PEACH PIE

Because it’s peach season and picnic season and fresh fruit pie season, we’re featuring a recipe from author and former journalist Adele Downs for peach pie. This recipe appears in Bake, Love, Write: 105 Authors Share Dessert Recipes and Advice on Love and Writing. A portion of the profit from the sale of the book goes to NoKidHungry.org. Learn more about Adele and her books at her website.  

Retro Homemade Peach Pie

Use ripe organic peaches, real butter, and as many other organic ingredients as possible for the best-tasting, old-fashioned double-crust pie you’ve ever eaten. Serves 8.

15 ounce package pastry for a 9” double-crust pie.
1 egg, beaten
5 cups peaches, peeled and sliced
2 tablespoons fresh-squeezed lemon juice
1/4 tablespoon vanilla extract
1/4 cup all-purpose flour
1/4 cup corn starch
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons butter (don’t use margarine)
vanilla ice cream (optional)

Preheat oven to 450 degrees F. (For best results, preheat the oven with a pizza stone inside and bake the pie on top of the pizza stone. If a pizza stone isn’t available, use center oven rack.)

Line 9” pie plate with one of the pie crusts. Brush with beaten egg to keep the crust firm.

Place sliced peaches, vanilla extract, and lemon juice in a large bowl. Toss gently to coat peaches.

In separate bowl, mix flour, cornstarch, sugars, cinnamon, ginger, and salt. Transfer the mixture to the bowl of peaches and toss gently. Pour ingredients into the pie crust. Dot with butter.

Cover the pie with the second crust, folding edges under. Flute the edges or use the tines of a fork dipped in egg to seal them. Brush the remaining egg over the top crust. Cut at least four slits in the top crust to release steam while baking.

Bake for 10 minutes. Reduce heat to 350 degrees F and bake an additional 30-35 minutes until crust is brown and the juice bubbles through the vents. To prevent the edges from browning too quickly, cover them with strips of aluminum foil about halfway through baking time, or use aluminum pie crust ring. Cool before serving.

Bake, Love, Write: 105 Authors Share Dessert Recipes and Adviceon Love and Writing
edited by Lois Winston

What do most authors have in common, no matter what genre they write? They love desserts. Sweets sustain them through pending deadlines and take the sting out of crushing rejection letters and nasty reviews. They also often celebrate their successes—selling a book, winning a writing award, making a bestseller list, or receiving a fabulous review—with decadent indulgences. And when authors chat with each other, they often talk about their writing and their lives. Recipes. Writing. Relationships. In this cookbook 105 authors not only share their favorite recipes for fabulous cakes, pies, cookies, candy, and more, they also share the best advice they’ve ever received on writing and relationships.

Check out the Bake, Love, Write video author Kaye Spencer created for the cookbook.

Buy Links
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Kobo 

2 comments:

Angela Adams said...

When I saw "Cooking with Cloris" today, I knew I was going to click on a great recipe (smile!) Thanks so much!

Adele Downs said...

Thanks for visiting, Angela. The recipe includes store bought pie crust, but homemade pie crust is so much better if made well. Making scratch crust is an art I haven't yet mastered.

Best--Adele