Tuesday 25 August 2020

Peach Pie - Be Still My Heart

 This is the perfect time for peaches. Here, we purchase Niagara peaches. I haven't had a bad peach yet, this season. They are juicy and wonderful. You just wait about two days after you buy them and they are exquisite. 


   I was in the school today for part of the day. Don't even get me started. This is going to be a September for the record books. When I got home and had something to eat and checked the chickens and so forth, I thought, I need something indulgent. There were all these luscious peaches socially distancing from each other on a big platter on the counter and I thought, "Peach pie!"


This is my standard, my time tested recipe that I've made for years. Even my home made crust turned out well! The planets must be aligned.


I peeled several peaches and cut them up. Into the pie shell they went.


Do NOT scrimp on the amount of peaches you put in a peach pie. Every bite must be full of peach.

Next was the topping, in this case, the glaze. The recipe is called Glazed Peach Pie, but in fact, the "glaze" is more like a very sloppy sugar cookie.


It  consists of flour, sugar, butter, egg and vanilla. Then you drop big dollops of it all over the peaches and smooth it out as much as possible.

The aroma was heavenly as it was baking. I also roasted some chicken legs (they were on sale) with my favourite "herbs de province" seasoning. That helped with the whole harvest kitchen setting.

It came out perfectly! 


However, we weren't the only ones to benefit from my baking efforts. All of those peach skins and little bits that I cut away went straight to "the girls". This next picture shows how as soon as I step out onto the back porch with something in my hand, they rush the fence in anticipation.


They enjoyed their dessert!


I don't know how to add a printable recipe, but here it is if you are interested:

Glazed Peach Pie

aprx. 8 peaches

1 unbaked pie shell

3/4 cup white sugar

1/2 cup flour

1 tsp vanilla

1 egg

1/3 cup butter

Preheat oven to 400 degrees. Peel and slice peaches into unbaked shell. Cream sugar, flour, and butter together. Add egg and vanilla. Mix well and spread over peaches. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 45 minutes. 



46 comments:

  1. Oh yum. I have been enjoying lots of the Niagara peaches - so sweet! Your feather girls are very lucky that you share. Thanks for sharing the peach pie recipe. I have the same herb package, "herbs de province" & I use on my soy pieces. Looks like you have sorted some of my weekend meal plans!! ... Mary-Lou =^[..]^=

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  2. Wow! I am definitely trying to make this! It looks delicious.

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  3. I wonder if this recipe would work with plums? Thinking about it, probably not because they produce too much juice.

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    1. Sue - search online for a German Plum cake recipe. It's kind of similar without the crust. You put the mix in the cake pan, drop all the cut plums on top and they sort of fall through the mix (or it rises around them) and comes out as a moist plum-filled soft dessert or cake.

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    2. Hi Sue. The peaches were really juicy, so I don't see why using plums wouldn't work. And if it doesn't work out and it's a mess, it will still taste good!

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  4. That looks delicious. Next time I have a surplus of peaches I will be trying this. Hmm I have some apricots in the fridge. I wonder.....

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    1. I imagine apricots would work as well. How juicy are they? I've never tried anything other than peaches, but give it a try.

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  5. Tigger admires your stripey hens. Very sophisticated. F is going to try your peach pie, it looks divine, and a few cooked peaches would go down very nicely right now. Good luck with the 'reintegration' to some sort of school routine; an unenviable task we suspect.

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    1. It is very good. The four of us finished it last night.

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  6. Your peach pie looks and sounds heavenly.

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    1. I have just copied the recipe into my home made recipe book so I can try this, thank you.

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  7. Hello! I am visiting from Susie's and am happy I stopped by! Would you believe I have a bunch of ripe and juicy peaches on my kitchen counter right now? Thank you for the delicious recipe. I look forward to visiting again soon!

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    1. Thank you for visiting! Yes, give it a try. I think you'll love it.

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  8. Well, now this is a new take for me on a peach pie. And doesn't it sound (and look) just wonderful! I found a new peach pie recipe this year that I've made once. The topping is a mixture of sugar, flour and whipping cream (unwhipped). Boy, was it good. I don't buy peaches that aren't organically grown (my loss?) and a small personal loan from the Credit Union is needed to purchase them from our co-op so I've made this peach pie only the one time. Like yours, it was heavenly!

    Our nearest neighbors have had good luck growing sweet corn this year and we've been lucky enough to have them share with us. You should see what our chickens do to those cobs we give them!

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    1. Oh, ours, too! They love the cobs of corn, but leftover mashed potatoes sends them into full on rapture! Watermelon rinds come in a close second.

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  9. Your peach pie looks delicious! I'm saving your recipe for future reference. Every summer My Rare One goes berserk at Costco and buys a caseload or two of BC peaches. WHAT to do with them all????

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  10. This looks SO good. If I can snare some peaches from the market this week, it may just be on our table too!

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    1. There's a market close to the lake? That would be a nice thing to do.

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  11. Awww love that you share with your sweet hens. That pie looks yummy.
    Enjoy.

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  12. Thanks for that recipe. We have loads in of peaches in the shops. Often they look luscious but are soapy. This pie would be perfect for them

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    1. Hmmm, not sure what you mean by soapy. I've been very lucky with all peaches I've bought so far this summer.

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  13. Looks delicious! The idea of a cookie crust on top is something I've never seen before but it certainly sounds like a great idea.

    Enjoy!

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    1. It's not as crunchy as a cookie, but it does develop its own "crust". Really good!

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  14. That sounds good..I happen to have a punnet of apricots on the bench that we're heading for a crumble..I will have to try something different!

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    1. A punnet! I have not idea how much that is, but I like the word!

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  15. I'm sharing this recipe with my daughter. She loves to bake and I love peaches! I love the photo of the girls enjoying their dessert treat. You have a super day, hugs, Edna B.

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  16. Your hens are the perfect substitute for a composter. Who knew they liked all that stuff!

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    1. The only things they don't eat at hard, uncooked vegetables, like the end cuttings of carrots or beans.

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  17. Oh No... I bet that pie is gone already. It surely looks scrumptious!

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    1. Yes, we each had two slices. It was still a bit warm!!

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  18. I love peaches all to bits. August is the only time to expect to find perfect peaches! At least around here. Yours look perfect, too.

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  19. That looks incredible. I've never seen a pie made with a topping like that, but I want to try it.

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  20. This looks sooo yummy. I'm from GA, the Peach State, but never heard of Niagara peaches! Love your chickens!!!!

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  21. Oh my! That looks delicious. I often bake a peach crumble but I'm definitely going to try this recipe instead. X

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  22. That is absolutely the best looking peach pie I've ever seen. I love that it's simply good peaches and not smothered with spices. I've got to make one! I love your back yard and chicken pen...and such sweet hens. Mine come running and cackling too when they see me with a pan. It's funny, isn't it.

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  23. That pie looks good and I thank you for sharing the recipe. Have a beautiful day.

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  24. My son in New Hampshire has several peach trees in his backyard. He's coming to town next week and promises to bring me a bunch! I just may make this pie! Thanks for sharing!

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  25. how joyous! how lovely! one of the pleasures of summer !

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