Farm Country Peach Pie

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Dig out your most treasured double pie crust recipe because you’re going to need it.  And don’t forget to pick up some farm fresh peaches at your local produce stand or farmers market.

This pie filling is sweet, but not overly so.  And I dare say you won’t get anymore farm country fresh than you will with this pie recipe.

This recipe makes one 8” pie but I got overly creative and made four mini’s.

Farm County Peach Pie Recipe

Prepared double pie crust pastry

3 extra large peaches, peeled and sliced

1 tsp. lemon juice

1 c. granulated sugar

2 tbsp. all-purpose flour

1/4 tsp. cinnamon

2 tbsp. cold margarine or butter

Preheat oven to 450 degrees. 

In a large bowl, add sliced peaches, lemon juice, sugar, flour, and cinnamon.  Carefully fold all ingredients together. 

Spoon peach filling into bottom half of prepared pie crust.  Slice margarine or butter into small pieces and place on top of pie filling.  Cover filling with top pie crust.  Using a sharp knife slice vents into top pie crust. Place thin pieces of aluminum foil around the pie crust to prevent over-browning.

Bake for 10 minutes at 450 degrees and then lower temperature to 350 degrees.  Bake for additional 35-40 minutes until pie filling bubbles out through vents and peaches are tender.  *Remove aluminum foil about 10 minutes before pie is done so edges can brown lightly.

Serve  warm with a dollop of homemade whipped cream or a scoop of French vanilla ice cream. 

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Have you made a peach pie this season? 

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Raspberry Coffee Cake and Our Movie Star Friend

One of our friends brought us a huge bowl of fresh raspberries the other day.  I was full of gratitude.  I hadn’t baked in a while, the house was running on empty where sweets were concerned, and I had been trying to decide what to make for the last couple of days.  The raspberries made my decision simple; a fresh, sour cream based, raspberry coffee cake was in order. 

Now I have to tell you a little secret about the friend that delivered the berries to us.  He’s a bit of a movie star.  When I first met him I had no clue.  He didn’t immediately look familiar to me until he told me he was the “hot dog guy” in the movie Sleepers.  Suddenly, I was putting two and two together.

For some reason, I  never enjoyed the movie Sleepers.  It  was disturbing, focusing on physical and sexual abuse of young boys sentenced to a Juvenile Home in Upstate New York, by the guards that supervised them.  There were only two things I could particularly remember about the movie at the time George told us he starred in it.   One, was that Kevin Bacon played one of the most sinister characters of his career in that movie, and the other was the scene involving the boys prank with the hot dog vendor and his cart. It wasn’t the big names ( Brad Pitt, Robert Di Niro, Minnie Driver, Dustin Hoffman) that left me with a lasting impression of this movie – it was George Georgiadis’ appearance that did.  

George also appeared in other a few other movies and television shows before leaving his acting career to move to the Finger Lakes Region of New York, where he now runs his own construction business, and grows fresh raspberries (Thank God!).  If you want to see the best scene of the movie – starring none other than George, click on the link “hot dog guy” above. 

Okay, enough about movie stars.  Onto the star of this post.  Raspberry Coffee Cake…..

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Cake Recipe:

1/2 c. margarine, softened

2 eggs, room temperature

1 c. granulated sugar

1/2 c. sour cream

1 1/4 tsp. baking powder

1/4 tsp. salt

1/4 tsp. vanilla

1 tbsp. prepared cinnamon & sugar

1 1/2 c. all-purpose flour

1 3/4 c. fresh raspberries

Topping Recipe: 

1/2 c. quick cook oatmeal

1/2 tsp. prepared cinnamon & sugar

Preheat oven to 350 degrees.

Cream all ingredients except flour and raspberries in a large bowl.  Once creamy, add flour.  Fold in berries.  In a separate bowl mix oats and cinnamon and sugar mixture – set aside.

Pour batter into a greased 7″x9″ baking pan.  Sprinkle topping on batter.  Bake for approximately 20 minutes, or until toothpick comes clean when inserted in center.  Cool before cutting.  Makes about 12 pieces of cake.

ENJOY!

 

Side note

Last minute decisions on what to have for dinner are pretty common in our place of abode.  It usually boils down to what’s on hand.  Once we narrow that down we go from there.

Last night was no exception.  After deciding we’d grill a couple steaks, the second question was – What to have with it??  Now, it should be noted that my husband does all the grilling and he is very good at it, so that usually leaves me with the task of preparing the side(s).

One of my more recent concoctions (which we have quite frequently now) resulted from having the lack of ingredients in the house. After scouring our cupboards and the fridge I came up with this:   First, I boiled some pasta (your choice).  I’ve used linguine, angel hair, and spaghetti.  When the pasta is ready, I throw it in a pan with some olive oil and a little crushed garlic.   Next, I add whatever veggies I have on hand – last nights dish ended up with a small sprig of  broccoli (par-boiled) from our garden and a few black olives.  Lastly,  I add some black pepper, some parm cheese, and Italian seasoning.  

Of course the beauty to this is you can use whatever pasta, veggies and herbs you have on hand.  It’s on the lighter side, and is quick and easy. 

Give it a try.  Let me know what ingredients you favor.  Enjoy!