Peach Cobbler

This peach cobbler was not like any cobbler I've had before. It was much more bready than crusty. It was extremely delicious and so, so, so easy to make but definitely different. I think I still prefer the traditional crust on a cobbler, but this was certainly easier and faster than the traditional way. I apologize for the lack of pictures. If something is super-duper easy to make I tend to forget to take pictures because things are moving along so smoothly. So...oops. I guess you get what you get on this one.

Peach Cobbler

Recipe from Paula Deen

Serves:  8 to 10 servings

Ingredients

4 cups peeled, sliced peaches

2 cups sugar, divided

1/2 cup water

1 stick unsalted butter

1 1/2 cups self-rising flour  **If you don't have self-rising flour combine 1 ½ C. All-purpose flour + 2 ¼ tsp. baking powder + ¾ tsp. salt**

1 1/2 cups milk

Ground cinnamon, optional

Directions

1.     Preheat oven to 350 degrees F.

2.     Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

3.     Put the butter in a 3-quart baking dish and place in oven to melt.

4.     Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

5.     To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream. Best served warm.

Glazed Peach Pie

Alright, so I broke down and bought some organic peaches on sale at Whole Foods...emphasis on 'on sale'. Anywho, it was super awesomely delicious, so I guess it was worth it. This one's for you Al. Happy Birthday!

Glazed Peach Pie
adapted from Alexandra Thomas

Yields: one 9-inch pie

Take, toss, and let sit 1 hour:
2 1/2 - 3 1/2 C. Peach slices (4-5 medium peaches, ripe)
1 Tbls. Lemon juice
1/4 C. Sugar

1 Baked pie crust (recipe follows)
1/2 C. Sugar
3 Tbls. Cornstarch
2 Tbls. Butter
1/8 tsp. Salt
1/4 tsp. Vanilla extract

Directions:

1. Peel, slice, and drain peaches into a bowl. Combine with lemon juice and sugar, let sit at least 1 hour. Add enough water to drainage to make 1 C. liquid. Blend 1/2 C. sugar and 3 Tbls. cornstarch in a small saucepan. Add peach syrup/water slowly. Boil 3 minutes or until thick and clear.
2. Stir in butter, salt, and vanilla extract.
3. Fold in peach slices.
4. Pour into backed pie shell. Cool.

Pie Crust (Pate Brisee)

Yields: 1 double-crust or 2 single-crust 9- to 10-inch pies

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• 1/4 to 1/2 cup ice water

Directions:

1.   In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

2.   With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

3.   Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

**For a no-bake pie requiring an already cooked crust:

1. Preheat oven to 350 deg. F.
2. Roll out dough into a circle 11 to 12 inches across
3. Place in pie dish, crimp edges and cook for 20 minutes with pie weights.
4. Remove pie weights and parchment paper and cook for an additional 11 minutes or until bottom of crust is lightly golden. Cool in dish on cooling rack.

Lemon Chess Pie

I had every and all intention of making a peach pie this week in honor of my best friend's birthday last week. Peach pie is the dessert I will forever and always equate with her. I can still picture her in her mother's kitchen peeling and slicing peaches. So, I went on a mission to the farmer's market in search of peaches. Low and behold, no peaches. Not only were there no peaches, there was no fruit of any variety. Don't get me wrong, we didn't leave empty handed. We got some delicious bok choi and snap peas to go in my husband's awesome stir fry that night and I was certainly happy about that, but fruit is what makes me dance. Those who don't believe in global warming are absolutely crazy for coco puffs. I mean summer not starting until the actual summer solstice, I've never heard of such a thing before. Don't even get me started on my quest for cherries in June.

I know what you're thinking, go to the store and buy some freaking peaches if you want them so bad. Its just not the same and I much prefer local, even if I have to wait until August (the hottest month of the year here) to make my peach pie.

Anywho, I decided to go ahead and try a pie I had seen on the King Arthur Flour blog a few days earlier...Lemon Chess Pie (recipe to follow). If you're like me, you have no idea what a lemon chess pie is but you love lemons and you like pie, so how bad could it be really. It actually turned out quite delicious. I took some over to my mom, who had to go in for emergency surgery, and it completely cured her. Ok, I made that last part up, but she really did enjoy it.

Lemon Chess Pie
filling from King Arthur Flour
crust from Martha Stewart
*I used this crust because I had a disc of it frozen from a pie I made a while back, feel free to use your favorite, this filling works great with most crusts.

Crust:
Makes enough for two 9-inch pies

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 1/4 teaspoons salt
• 2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
• 1/2 cup plus 1 to 2 tablespoons ice water

Directions

1. Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just holds together (no longer than 30 seconds).
2. Divide dough in half. Shape each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour (or up to 2 days). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator.

Filling:

Ingredients

• 6 tablespoons butter
• 3/4 cup fresh lemon juice; the juice from about 3 lemons
• 1/2 teaspoon salt
• 1 2/3 cups sugar
• 1 tablespoon cornmeal
• 1 1/2 tablespoons cornstarch
• 5 large eggs

Directions

Melt the butter, and stir in the lemon juice, salt, sugar, cornmeal, cornstarch, and eggs. Whisk until well combined. Pour the filling into the chilled pie shell. Bake the pie on the bottom shelf of a preheated 375°F oven for 45 to 50 minutes, or until the center is set. The top should be golden brown. Remove the pie from the oven and allow it to cool before cutting and serving. **Tasted really good the first day and even better after being refrigerated the next day**