Pies & Pastries | Chickens in the Road

Archive for the ‘Pies & Pastries’ Category

Aug
23

I’m already missing our fresh peach season here, but luckily I put some sliced peaches away in the freezer so I could visit peach season again right in my oven! This recipe is a combination of the best ideas from two different recipes then I added the twist with the crushed pecans. I love to play with recipes! And peaches are one of my top 10 favorite fruits.

Okay, so I love fruit. It’s hard to pick a favorite!

How to make Peach Pie with Pecan Crumb Topping:

Peach Pie Filling–
4 cups fresh or frozen sliced peaches
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon

Crumb Mixture–
1/2 cup flour
1/2 cup packed brown sugar
4 tablespoons butter
1/2 cup crushed pecans

Toss peaches in a large bowl with flour and sugar. Spoon filling into an unbaked single-crust Foolproof Pie Crust shell. In a small bowl, work butter into the flour and brown sugar with a pastry cutter.
Stir in the crushed pecans (this is how I always crush pecans–put pecans in a plastic baggie, place the baggie on top of a cutting board, then pound the baggie with my little flowery hammer–it’s fun!) then sprinkle mixture evenly over pie. Bake at 375-degrees for 25 minutes on the lower oven rack. Transfer pie to the top oven rack and bake an additional 20 minutes. Serve with whipped cream or vanilla ice cream!

*If you don’t have fresh peaches, use two 21-ounce cans of prepared peach pie filling, omitting the flour, sugar, and cinnamon in the first step.

So, do you have a favorite fruit? Are you strong enough to pick just one and call it your favorite?

Any fruits out of season in your area now that you’re starting to miss?

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Posted by Suzanne McMinn | Permalink

Aug
15

Buttermilk pie! Just saying buttermilk pie makes me feel like I live on a farm. Oh, wait, I do! I love living on a farm. But even if you don’t live on a farm, you can feel like you do. Just say, “I’m baking buttermilk pie!” And you’ll totally feel like you’re living in a 100-year-old farmhouse….

This is one of Georgia’s recipes, so you know it’s good.

How to make Old-Fashioned Buttermilk Pie:

1 cup sugar
3 T flour
1/2 teaspoon salt
3 egg yolks
1 3/4 cups buttermilk
2 T butter, melted
3 egg whites
1/4 teaspoon cream of tartar
one unbaked single-crust Foolproof Pie Crust pie shell

Line greased pie pan with piecrust. Combine sugar, flour, and salt in a large bowl. Add egg yolks, buttermilk, and melted butter. Mix well. In another bowl, beat egg whites and cream of tartar until stiff.

Notice my pretty multi-colored eggs? I don’t have eggs from my chickens yet, so I’ve been buying these fresh eggs from the chicken farm where I got my chickens and ducks.

Beating egg whites takes forever, but anything involving pie is worth it. It’s kinda fascinating how egg whites fluff up and get stiff, isn’t it? How does that happen?

Fold egg whites into buttermilk mixture. Mix carefully and pour into the prepared pie pan. Bake at 375-degrees for 30-35 minutes or until toothpick inserted in center comes out clean. This pie is a neat cross between a custard pie and a meringue. And it’s just plain yummy! How could it not be? It’s PIE!

P.S. Check out the latest addition to my site–the forum! (When you register for the forum, you’ll get an email back with your password. If you don’t receive it, be sure to check your junk mail folder!)