Are you using frozen peaches for this?Peach pie looks good. Here's a really good peach and blackberry pie recipe that was in Parade in the Sunday newspaper, oddly enough.
Peach Blackberry PieSheila Lukins, Dash (Parade Magazine)
When you brush the bottom pie crust with an egg wash, you keep the fruit from making the pie soggy as it bakes. By sprinkling the top crust with sugar, it makes for a great sugary crust.
Pie Crust for a 9-inch double-crust pie
5 cups peeled and sliced ripe peaches
¼ cup fresh blackberries
3 Tbsp fresh lemon juice
Pinch of salt
2 Tbsp ground crystallized ginger (a food processor or spice grinder may be used to grind the ginger)
5 Tbsp all-purpose flour
¼ cup packed light-brown sugar
1 egg white
2 tsp water
2 Tbsp granulated sugar
Prepare the pie dough, rolling out the bottom crust to fit a 9-inch pie plate. Roll out the top crust and place it on a plate. Wrap both crusts and chill until ready to use.
Combine the peaches, blackberries, lemon juice, and salt; set aside. Combine the ginger, flour, and brown sugar; toss with the fruits. Let rest for 1 hour. Preheat the oven to 350 °F.
Combine the egg white and water in a small bowl. Remove the pie crusts from the refrigerator. Brush some of the egg-white mixture over the bottom and sides of the bottom pie crust to prevent sogginess. Add the fruit filling, mounding the peaches in the center.
Cover the filling with the top crust. Trim the overhang to 1 inch. With water, moisten the edges of the crusts where they meet, then press together lightly and turn under. Crimp the edges decoratively. Cut 6 decorative steam slits in the top crust. Brush the top crust lightly all over with the remaining egg-white mixture. Sprinkle lightly with the granulated sugar.
Place the pie on the center rack of the oven and bake until it is golden and the juices are bubbling, about 60 to 70 minutes. Let the pie cool on a rack before serving just slightly warm or at room temperature.
Serves 6 to 8. Per serving (based on 8): 510 calories, 55g carbohydrates, 6g protein, 30g fat, 45mg cholesterol.
Any special type of flour or just GP?Kluski last night. Hadn't made it in a long time.
Nan had kluski with butter and salt. I had it with butter and shredded Romano from an old Mouli grater.
Pictures of leftovers. I'll have with leftover gravy from the pot roast above.
Wow! I make some big quantities sometimes to freeze, but I think my largest pot tops out at 10 quarts. It sure looks delicious. Enjoy!
I agree.. I use the carcass as well as parts with skin .. makes the best broth.. a good base is the key to a flavorful soup.. normally I make a 5 gallon batch.. my wife asked me to keep it down a little..freezer space is short.. I made chicken noodle soup 2 weeks ago.. like 4.5 gallons got frozen..Wow! I make some big quantities sometimes to freeze, but I think my largest pot tops out at 10 quarts. It sure looks delicious. Enjoy!
I made some yummy vichyssoise on Friday with turkey broth from bones from Thanksgiving. Unfortunately I forgot to refreeze them after they had cooled, and they sat out long enough that I asked my husband to take them out for the vultures. I'm roasting a chicken tonight just to make sure that I have a carcass on hand in the freezer. I have lots of beef bones, but I always like to keep chicken carcasses for broth, too. I think a good broth adds so much to a soup both in terms of flavor and nutrition.
I had to make beef broth earlier this week when I made a slow-cooker Beef Burgundy. (Our "burgundy" is actually a mixture of pomegranate juice, rice vinegar, and water, because of some food sensitivities to grapes in our family. It works really well, surprisingly enough.) I usually put carrots, celery and onion scraps in with my beef bones, but I think one of the best ingredients for the broth is a couple of bay leaves. We have a small tree we planted outside our back deck, and I love being able to harvest the older leaves for cooking.I agree.. I use the carcass as well as parts with skin .. makes the best broth.. a good base is the key to a flavorful soup.. normally I make a 5 gallon batch.. my wife asked me to keep it down a little..freezer space is short.. I made chicken noodle soup 2 weeks ago.. like 4.5 gallons got frozen..