Valerie Brown, Comedian

Peaches & Cream Pie-Success

So yesterday, I finally got around to filling my un-baked pie shell that I made the other day.  I finally decided on a Peaches & Cream filling with a lemon-crumble crust from my book, Farm Journal's Pie Cookbook.  Published in 1965, this small little paper back is worn and yellow and considered a collectible, all still intact-in fact I may even consider keeping this for my own.  Wonderful recipes.  But for the moment, it is for sale at Amazon.com, under my One of a Kind Cookbooks-semi website.

 

I was going to take a picture of the pie, but by the time I got to making the filling and getting ready for my afternoon card group meeting.  I ran out of time.  And by the end of the afternoon, there were no pie slices left.  That is always a good sign.  The only thing that could have made this pie better, was some vanilla ice cream on top, but all of us agreed, the last thing we needed was pie and ice cream.

 

We played a card game named Harvey Bunco, which is a rummy type of game.  I came out as the "biggest loser", but I still made some money-got my buy-in back, plus a couple of extra dollars.

 

PEACH CREAM PIE

 

Unbaked 9" pie shell

1 qt. sliced peeled peaches (I used two 16 oz, cans of peaches in light syrup, drained)

1/2 cup sugar

1/2 tsp. cinnamon

1 egg

2 tbsp. cream

Lemon Crumb Topping

 

Arrange peaches in pastry-lined pie pan; sprinkle with sugar and cinnamon.  Beat together egg and cream; pour over peaches.  Sprinkle Lemon Crumb Topping over peaches.

 

Bake in hot oven (425), until lightly browned, 35 to 40 minutes.

 

Lemon Crumb Topping

Combine 1/4 cup brown sugar, 1/2 cup flour and 1 tsp. grated lemon peel.  Cut in 1/4 cup butter until mixture is crumbly.

 

My thoughts:  The pie crust was great (previous blog), I would definitely use this recipe again.  See how I cheated on the canned peach slices-no one even knew the difference.  The sugar and cinnamon I mixed together and when placing it on the peaches, I realized it was way too much sugar for this day and age.  So I sprinkled all of the peaches and then ended up throwing about 1/3 of the mixture away.  I think with all that sugar, it would have been too sweet.  This way it was just a subtle taste of sugar.

 

Happy Cooking!

The Pie Crust is Back!

Well... It's been awhile since I've written my blog.  I have been patiently and impatiently waiting for my website to be up and running.  Since April 15th as a matter of fact.  So I had postponed any new blogs, not knowing what problems it might create with this new invisible website.

 

Now, my website creator is working very hard on this website.  It has been a challenge for Kristin, but I am confident it will be finished soon. And then my cookbooks will be easier to find.

 

Right now, they can still be found at Amazon.com.  One of a Kind Cookbooks.

 

I have been very busy, becoming a stand-up comedian in my spare time.  I have so been enjoying this.  I am still waiting for the paid experience, but I am performing weekly at The Crepe Restaurant in Las Vegas.  In fact-tonight.  Look out world-here I come!

 

But now, I am back to a new project, making the lightest, fluffiest pie crust I can.  Today I experimented with a single 8 or 9" pie crust from my Better Homes and Gardens Pies and Cakes cookbook.  It was very quick to make and once I remembered to add the cold water, it even stuck together.  They say cold water is an essential ingredient.  The crust is fluted and made, sitting in the refrigerator until I decide what to fill it with.

 

With the leftover pie dough, I filled a small tart pan and baked a bacon & cheese quiche.  Just the basics, 1 egg,  a little milk, salt, pepper, dried mustard, mozzarella cheese (that's all I had in the house) and some bacon bits.  Baked at 375 for 35 minutes.  That will be re-heated tomorrow at work and eaten for breakfast.

 

So for you timid pie makers at home, here's my first crust for you to try:

 

PLAIN PASTRY

 

1 1/2 cups sifted all-purpose flour

1/2 tsp salt

1/2 cup shortening

4 to 5 tbsp. cold water

 

Sift together flour and salt; cut in shortening with pastry blender or fork till pieces are the size of small peas.  Sprinkle 1 tbsp. water over part of the mixture.  Gently toss with fork; push to side of bowl.  Sprinkle next tbsp. water over dry part; mix lightly, push to moistened, part at side.  Repeat until all is moistened.  Flatten ball on lightly floured surface.  Roll from center to edge till dough is 1/8 inch thick.

 

Fit pastry into pie plate, trim 1/2 to 1 inch beyond edge; fold under and flute. 

 

If baking right now, prick bottom and sides well with fork.  Bake in a very hot oven (450) for 10 to 12 minutes or till golden.

 

I placed mine in a plastic Ziploc bag in the refrigerator for the time being.  I'm not sure if it will be pre-baked or not, depending on the filling.

 

My thoughts:  getting it from the floured surface to the pie tin was not as easy as it looked.  Finally, I took this really huge spatula that I have, folded the pie crust over and then placed it carefully in the pie tin.

 

Happy Cooking!