Saturday, June 12, 2010

Kristin bakes a peach pie...or not

My dear husband brought home a sack full of Georgia peaches last night. There are more than we can possibly eat fresh, so I'm going to bake them into something delectable.

11:20 First thing first, I need to clean up the kitchen. This should take a good 30 minutes. Last night's dinner dishes have been joined by this morning's breakfast and it's a mess!

11:42 My kitchen is no longer a health hazard so I can get to work. Eep! I forgot the water is on in the vegetable garden....brb.

11:47 Water is off. Husband is mowing the lawn. I offered to carry the grass clippings up with me. Dear husband asked that I rake all the leaves the chickens scratched out of the grass. I declined. Leaf blower is roaring outside. I'm sweaty and need a Diet Coke.

11:49 Let's get started. I use the pastry recipe and pie recipe from the Better Homes and Gardens New Cook Book. Copyright 1968. I bought it in an antique store for $10. My mom has always said that women should know how to make homemade pastry and real mashed potatoes. I'm inclined to agree with her.

The recipe calls for:
  • 2c sifted flour
  • 1t salt
  • 2/3 c shortening (I usually use 1/2 lard 1/2 Crisco, but I don't have any lard today)
  • 5-7T icy cold water
Grr, looks like I don't have any Crisco either. Sooooo......

Kristin bakes a peach cobbler

12:01 For this, I'm going to prepare the fruit first since the topping won't take that long to whip up.

12:07 I'm scalding the peaches so their skins slip off easily. While I wait for the water to boil, I'll sift the dry ingredients for the topping. Let's double the recipe while we're at it.
  • 2 c flour
  • 4T sugar
  • 3t baking powder
  • 1/2 t salt
Cut in 1/2c butter until it resembles coarse crumbs. When the fruit is ready, combine 1/2 c milk and 2 eggs. Pour over crumbs and stir until mixture is just moistened.

12:16 Preheat oven to 400.

12:18 Yell at the kids to stop standing everywhere I need to be. Where is Daddy!? Then I break up the use of a braided belt as nunchucks.

12:24 I need 8 cups of sliced peaches and I just discovered that these peaches are cling-stones. This is going to take a while.

12:42 Halfway there and I am cursing the existence of cling-stone peaches. Not only does all the flesh stick to the pit, but all the pits crack in half leaving bits of nut on the flesh that I have to cut away to avoid a crunchy surprise in the cobbler.

12:59 That officially qualified as Not Fun. Now what do we add to these things?

In a saute pan, cook the following until thick and bubbly:
  • 3T corn starch
  • 1/2 t ground mace
  • 1/2 c brown sugar
  • 1 c water
  • I added 1/2 t vanilla too. What could it hurt?
Add peaches, 2T lemon juice and 2T butter. Cook til hot, about 5 minutes.

Pour fruit in 9x12 pan. Spoon topping over and bake 20-25 min.

1:24 The thing is finally in the oven! Yes, it took me 2 hours to prepare a peach cobbler. *incomprehensible muttering about cling-stone peaches*

1:30 The chickens enjoyed the scraps. Who knew they'd eat peach skins? Back to square up this kitchen.

1:49 And it's done! Who says dessert can't come before dinner?


  1. I am rolling on the floor laughing!!!! Your kitchen is so sparkly clean--Do you hire out?? What time is dinner???

  2. lol, no I don't hire out and after all that, we're going out to eat!

  3. so, ...did the pie become cobbler?

  4. Ha Ha, My wife Sue bought that book new and I can see it from were I'm sitting. She makes great peach pie.

  5. It's the home-cookin' bible!!!!

    The cobbler was delicious! My man and boys brought home vanilla ice cream to go with. Life doesn't get much better.

  6. Yum, and peaches are running really great right now.