Fruit (peach) pie. Or cobbler. slump. tart. crisp. clafouti. buckle. brown betty.

Huckleberry pie – homemade of course! – may be my all time favoriteImage. But summer calls for doing things with the abundance of fruit.  Over the next weeks of summer, I’ll make some of these different versions of yummy fruit desserts.

I brought too much fruit for one, home from the Farmer’s market this week: blueberries, peaches, cherries, a huge cantaloupe. Fruit on cereal, fruit with vanilla yogurt, plain fruit…all are excellent. But after several days, baking called: so I made a peach pie. Apparently not something I have made in a long time, because I found no recipes in either my handwritten recipe car file, or on my more recently computerized files.

Online recipe search? I am there! Combined a couple I found to come with a pie filling that was excellent. I made it into a rustic pie – just rolled out one large circle of pie dough, draped it over a 2′ deep round casserole, poured the filling in, folded the pie crust up and over the top (yes, there are folds of pie crust, which bake up deliciously!) leaving only a 2″ diameter circle on non-crust covered fruit filling, and baked. Unfortunately, it got eaten before any pictures were taken. That’ll have to be another day.

I thought the sugar called for in the recipe was way too much. So I skimped a little on the white sugar – used closer to 1/3 cup, but when served with ice cream (also homemade, also peach), it was not sweet enough, although alone it was fine.

Peach filling

  • 4 cups     peeled and sliced fresh peaches
  • ½  cup     white sugar
  • 1/4 cup    brown sugar
  • ½-1 tsp.  cinnamon
  • 1/8 tsp.   nutmeg
  • 1 tsp.      vanilla
  • 1 Tbsp.   minute tapioca

Toss all ingredients together in a large bowl. Pour into pie crust. Bake at 450 for 30 – 50 minutes or until bubbly (time depends on how deep the filling in the pan is).

Pie Crust

Everybody has a favorite pie crust recipe. This is mine.

  • 2 cups AP flour
  • 1 tsp. salt
  • 2/3 cup Crisco, divided in half
  • 4 Tbsp. very cold water

Place flour and salt in a large bowl, toss lightly with a pastry blender. Add 1/2 of the Crisco, use pastry blender to combine until all Crisco is smaller than pea sized lumps. Add rest of Crisco, combine until all is  coarse crumbs. Drizzle water over top, stir gently with fork until combined. Place on a large pice of plastic wrap, gently fold over several times, if there are a lot of dry crumbles, add a few drops of water and press together again. Wrap tightly in the plastic wrap, chill for 1 – 4 hours for easier rolling. To roll out easily, roll between 2 pieces of wax paper lightly dusted with flour.

 

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