But what does a few days of baking do? It brings a whole lot of sunshine into my life. As I type, I'm waiting for a fig and spice cake to finish cooling, and I already have plans for focaccia and fig brownies floating in my head.
And yes...the figs...I have quite a few. So if you have any recipes you might have made yourself or are interested in me trying...please let me know.
But we're hear to talk about peaches and pies, and the lovely thing that happens when you combine the ripest and sweetest of fruits with a buttery and flaky pastry crust.
Inspired by one of my most favorite bloggers, Patty from Patty's Food, I set out to make my very first lattice pie. Surprising, I know, considering that I bake like a mad-woman, and I could easily subsist on pie recipes for an entire year. But I was intimidated. Nothing like facing your fears to boost the ego.
The lattice making part of the recipe was far less frustrating than I anticipated. In fact, I found it to be delightful, reminding me of Kindergarten craft time, where we all sat around pint-sized tables and wove pieces of construction paper, one under the other.
I froze my strips after cutting them, which helped the process significantly. If anyone is wary about weaving pastry, please do yourself a favor and stick your strips into the freezer for 15-20 minutes. They are much easier to work with and breakage is minimal.
So get our your pie pans, pull out our cameras, and boil a few pounds of peaches. Serve this final tribute to summer with a scoop of ice cream or a heavy coat of whipped cream. Or like us, just enjoy a slice by its lonesome self...you'll be amazed.
*From Patty's Food
Your favorite double pie crust recipe, shaped into two discs and refrigerated for at least 30 minutes.
3 pounds ripe peaches
1 tablespoon fresh lemon juice
1 tablespoon pure vanilla extract
Generous sprinkle of cinnamon
1/2 cup sugar
1/3 cup brown sugar
5 tablespoons flour
2 tablespoons course sugar
1. Remove one disc of dough and allow to sit on counter for 5 minutes, or until soft enough to roll. Generously flour your working surface and roll into an 11-12 inch round. Carefully lift the dough and place it into your pie plate (I always use my rolling pin to help me along...I gently and loosely roll the disc around my pin and then unroll it in then pan. Press the dough into the pie plate and trim the edges, leaving about a 1 inch overhang. Place the pan in the freezer while you prepare the filling and the lattice.
2. Line a baking sheet with wax paper. Remove the other dough disk from the refrigerator and roll it out to a 12 x 8 inch rectangle. Using a ruler, cut 8, one-inch strips and transfer the strips and baking strip to the freezer.
3. Bring a large pot of water to boil. Using a paring knife cut an X in the bottom of each peach before placing them in the water. Allow to boil for one minute before removing to a bowl of cold ice water. Slip off the skins when they are cool enough to handle. Cut the peaches into wedges, place them in a large bowl, sprinkle with the lemon juice and toss to mix. Add the sugars, vanilla, cinnamon and flour and stir to combine. Allow the peach mixture to sit a few minutes and then drain in a colander.
4. Pour your filling into you prepared pie pan. Remove strips from refrigerator and carefully lay 4 parallel strips across the top of the pie. Weave the remaining strips through horizontally. Trim the strips and crimp into the crust of the pie with your fingers.
5. Place the pie on a baking sheet and bake for 15 minutes in a 425 degree oven. Be sure to put a pan beneath it! Lower the oven temperature to 375° and bake until the crust is golden brown and the juices are bubbling, about 50 minutes. If the lattice is getting too brown tent it with aluminum foil about half way through the baking. Let the pie cool to slightly warm or room temperature on a wire rack before slicing and serving with vanilla ice cream.
Anecdotes and Apple Cores
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