Tuesday, October 18, 2011

Fall and pie go together like me and chocolate ;-)

What are things that make you think of fall? crisp autumn air, colorful leaves falling to the ground and the crunching sound they make when you skip over them with your warm fall boots (that you have been dying to get out of your closet for a month now lol), the smell of apple cider and the taste of pumpkin pie. the cozy feeling of a warm blanket wrapped around your shoulders while sipping a nice cup of home made pumpkin spice latte ;-). there are a ton of things that i think of when the words "fall" and "autumn" are brought up. I love fall (especially early fall) God's handiwork and art is just spectacular! He is so amazing! all the colors are astounding! seasons are here for a reason and I love finding out what God has provided for us in this season; there's the apples, pears, figs,pomegranates, grapes, pumpkin, squash, mushrooms, cauliflower, parsnips, sweet potato and Swiss chard...WOW all these are so flavorful and match the deep colors of fall. can't wait to try out new recipes with all these ingredients ;-) God gives to us in abundance and to see all of his beautiful creations is truly amazing ;-) thanksgiving is coming up soon and I've already started my list on what I might make (depending on where we go for thanksgiving this year) I have to admit that there is one recipe that gives me the hardest time...pie simple, easy pie...yes it's true! I have the hardest time with it. I also found out that my oven is somewhat to blame and that lessens the blow a little. but I just can't get it right. this recipe is an amazing recipe and the taste is amazing but my pies are either to gooey, runny or undercooked (that part is my oven's fault! the top heating coil doesn't work) Please try this recipe though it really is good even though my pictures are not the best. PS: I used left over peaches that needed to be used but this recipe would go great with apples as well! or make your own blend ;-) enjoy!

Old Fashioned Peach pie


  • 1 (15 ounce) package pastry for a 9 inch double crust pie or (follow recipe below)
  • 1 egg, beaten
  • 5 cups sliced peeled peaches
  • 2 tablespoons lemon juice
  • 1/2 cup all-purpose flour
  • 1 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons butter


  1. Preheat the oven to 450 degrees F (220 degrees C).
  2. Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
  3. Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
  4. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.  

Homemade Pie Crust


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 1/2 cup water


  1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
  2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe. 
  3. If necessary, use a little less water than called for in recipe. 

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