Foodie Friday – Peaches

Last weekend Shawn and I went to the Market on Macleod. It used to be called the Kingsland Farmer’s Market, I think. I had never been before. I’m not sure why though. It is a perfect cycle from our house!

We bought a few cobs of corn (which were amazing). We also bought a 10 Kg flat of peaches. They were on sale because they were all bruised. So the entire box ended up being only $10.

When we got home, I spent half of the afternoon making food out of my amazing peach purchase. I cut most of them up into quarters, laid them on cookie sheets and put them in the freezer. When they were20160820_150657 frozen, I transferred them to zip locks. This ensures they aren’t stuck together and then I can easily use them for shakes or baking throughout the winter.

I also made an amazing peach pie. I found a recipe on food.com for a simple peach pie. http://www.food.com/recipe/simple-peach-pie-128494 It was amazing. I did a few things differently, though.

Ingredients:

-Pastry for a double-crusted 9″ pie (I bought mine frozen because I didn’t want to be baking too much in the hot weather)

-5 Cups fresh peaches, sliced (this was 5 large peaches – I used my bruised ones no problem)

-1 Cup sugar (I did 1/4 cup white sugar and 3/4 brown sugar)

-1/3 cup flour

-1/2 tsp cinnamon

-2 Tbsp butter

-2 Tbsp sugar

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Method:

Preheat oven to 425 degrees F.

Thaw pastry shells as per the instructions on the box or be energetic and make your own. Place into pie pan.

Mix together the flour, sugar(s), and cinnamon in a bowl. Set aside.

Wash peaches. (I chose to not peel them and it worked great!). Cut into thin-ish slices.

20160820_153306Gently place peach slices into flour mixture to coat both sides. (Because my peaches were already bruised I did not want to damage them any further by dumping them into the flour mixture)

Place the peach slices into the pastry lined pie pan.

If there is any extra flour mixture, sprinkle on top.

Dot with butter.

Place extra pastry shell on top, seal the edges, and cut slits in the top of the shell.

Sprinkle with extra sugar.20160821_202117

(The recipe recommends covering edges with foil. But I did not do that, and my edges were okay. I like low maintenance baking!)

Bake for 35-45 minutes or until crust is brown and juices are coming through the slits in the top.

It was an amazing dessert and the peaches tasted fantastic.

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