Posts tagged peach
peach + berry pie

despite basically being a cake pusher, i would much rather eat a pie. every birthday of my childhood i requested strawberry pie and when it comes down to it, i will ALWAYS pick a fruity pie over a slice of cake.

BUT i will admit, i’ve spent so much of my cooking career making cake, that i am not a great pie baker. so i am trying to step up my game. enter this gem of a summer dessert.

now, i understand the pureness of only using one fruit for a pie. but i’m a more the merrier kind of gal. so this pie offers up some of my favorite summer flavors.

peach + berry pie

serves: 8-10

prep time: 30 minutes

bake time: 45 minutes - 1 hour

total time: 1 hour 30 minutes

ingredients: 2 pie crusts (i used the store bought one from trader joes. while i do think homemade is way better and worth the time if you have it, this pie crust works in a pinch. when you are super pregnant, it’s perfect). 2 cups chopped peaches. 2 cups blueberries. 2 cups chopped strawberries. zest of 1 lemon + 1 tbs lemon juice. 1 tsp chopped fresh sage. .5 cup turbinado sugar. 1 tbs corn starch. 1 tsp kosher salt. 2 tbs butter. .5 cup flour for dusting. rolling pin. pie dish. vanilla ice cream or whipped cream optional for serving.

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start by preheating your oven to 425 degrees f. in a large bowl, combine all your fruit, the sugar, salt, cornstarch, lemon juice, lemon zest and sage. stir well to combine and set it aside.

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lightly dust your working surface and your rolling pin with flour. roll out the bottom crust layer about an eighth of an inch thick.

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lay the crust in your pie dish and push any excess dough back onto the top edge of your crust, using your fingers to form a smooth crust edge. prick the bottom of your pie crust all over with a fork.

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use a slotted spoon to scoop all the fruit filling mixture into the pie dish. discard any excess juices. place the butter in small dollops around the fruit in your pie.

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now, you can either use the second pie crust dough to cover the entire pie, OR you can roll it out and slice it into 1 inch thick strips to make a lattice design. if you choose to completely cover the pie, make sure to cut some slits in the top center of the pie so the steam can escape.

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bake your pie on a baking sheet in the lower part of the oven (a baking sheet will catch any bubbled up juices) at 425 for 15 minutes. reduce the heat to 350 and continue cooking for another 30-45 minutes, until the crust is golden. remove the pie from the oven and allow it to cool to room temperature. serve topped with ice cream or whipped cream and enjoy.

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xo, a

peach + berry pie

serves: 8-10

prep time: 30 minutes

bake time: 45 minutes - 1 hour

total time: 1 hour 30 minutes

ingredients: 2 pie crusts (i used the store bought one from trader joes. while i do think homemade is way better and worth the time if you have it, this pie crust works in a pinch. when you are super pregnant, it’s perfect). 2 cups chopped peaches. 2 cups blueberries. 2 cups chopped strawberries. zest of 1 lemon + 1 tbs lemon juice. 1 tsp chopped fresh sage. .5 cup turbinado sugar. 1 tbs corn starch. 1 tsp kosher salt. 2 tbs butter. .5 cup flour for dusting. rolling pin. pie dish. vanilla ice cream or whipped cream optional for serving.

start by preheating your oven to 425 degrees f. in a large bowl, combine all your fruit, the sugar, salt, cornstarch, lemon juice, lemon zest and sage. stir well to combine and set it aside. lightly dust your working surface and your rolling pin with flour. roll out the bottom crust layer about an eighth of an inch thick. lay the crust in your pie dish and push any excess dough back onto the top edge of your crust, using your fingers to form a smooth crust edge. prick the bottom of your pie crust all over with a fork. use a slotted spoon to scoop all the fruit filling mixture into the pie dish. discard any excess juices. place the butter in small dollops around the fruit in your pie. now, you can either use the second pie crust dough to cover the entire pie, OR you can roll it out and slice it into 1 inch thick strips to make a lattice design. if you choose to completely cover the pie, make sure to cut some slits in the top center of the pie so the steam can escape. bake your pie on a baking sheet in the lower part of the oven (a baking sheet will catch any bubbled up juices) at 425 for 15 minutes. reduce the heat to 350 and continue cooking for another 30-45 minutes, until the crust is golden. remove the pie from the oven and allow it to cool to room temperature. serve topped with ice cream or whipped cream and enjoy.

friyay happy hour: peach + basil sparkler

i'm melting. last friday i mentioned a heat wave was upon us here in california and today is the hottest day yet. as i type, sweat is dripping from my brow, i'm laying in a slip dress directly in front of our only fan and i'm pretty sure in about twenty minutes the only thing left of me will be a puddle on the floor. 

the only thing saving me in the 95 degree heat + humidity + zero air conditioner is this cocktail. keep. them. coming.

i'm keeping it short and sweet today because the computer on my lap has already melted away my lower half and if i don't pop my head in the freezer soon, i may pass out. hop in your air conditioned car, run to the air conditioned market and pick up some in season peaches, beautiful basil and PLENTY OF ICE. then park yourself somewhere cool and enjoy this delicious libation. 

peach + basil sparkler
serves: 1 cocktail
prep time: 3 minutes
active time 2 minutes
total time: 5 minutes
ingredients: 2 oz vodka. 1 oz fresh lemon juice. 1 tsp grand marnier. 2 tbs chopped yellow peaches + 1 peach wedge for garnish. 10 basil leaves, torn up + a few leaves for garnish. 3-5 oz club soda. 1 cup ice. shaker. muddler. 

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start by combining the chopped peaches, vodka and basil in the bottom of the shaker. use the muddler to smash up the basil and peaches, infusing your vodka. 

once the basil is smashed to smithereens and the peaches are basically pureed. 

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pour in the lemon juice and grand marnier. 

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add a couple ice cubes and shake well till everything is combined. 

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strain the beverage into a glass with the rest of the ice. 

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top your glass off with club soda to taste and stir well to combine. 

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garnish with peach wedge and basil. enjoy!

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xo, a

peach + basil sparkler
serves: 1 cocktail
prep time: 3 minutes
active time 2 minutes
total time: 5 minutes
ingredients: 2 oz vodka. 1 oz fresh lemon juice. 1 tsp grand marnier. 2 tbs chopped yellow peaches + 1 peach wedge for garnish. 10 basil leaves, torn up + a few leaves for garnish. 3-5 oz club soda. 1 cup ice. shaker. muddler.
tart by combining the chopped peaches, vodka and basil in the bottom of the shaker. use the muddler to smash up the basil and peaches, infusing your vodka. once the basil is smashed to smithereens and the peaches are basically pureed. pour in the lemon juice and grand marnier. add a couple ice cubes and shake well till everything is combined. strain the beverage into a glass with the rest of the ice. top your glass off with club soda to taste and stir well to combine. garnish with peach wedge and basil. enjoy!