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