Saturday, July 2, 2011

Brown Sugar- Cinnamon Peach Pie

I am loving all the time I have had to bake this summer. Now I'm sure I won't be loving my waistline after while but I love being in the kitchen. I received the July issue of Southern Living recently and on the front cover was a beautiful peach pie. As soon as I saw it I was dying to make it. Luckily peaches were on sale recently so I didn't have to wait to make this. We had an impromptu family dinner last night so luckily I could take this and not have to eat the whole thing myself! This pie was devoured. It is so delicious and I can't wait to make it again

I think this pie came out wonderful but unfortunately I forgot to take a picture at home and had to do so with my phone.

Brown Sugar-Cinnamon Peach Pie

1 1/3 cups cold butter
4 1/4 cups AP flour, divided
1 1/2 tsp. salt
1/2 to 3/4 cup ice-cold water
8 large fresh, firm, ripe peaches (about 4lbs.)
1/2 cup firmly packed light brown sugar
1/3 cup sugar
1 tsp. cinnamon
1/8 tsp. salt
1 1/2 Tbsp. butter, cut into pieces
1 large egg, beaten
1 1/2 Tbsp. sugar

1. Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap and chill 30 minutes to 24 hours.

2. Preheat oven to 425. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/2-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.

3. Roll remaining dough disk to 1/4-inch thickness on a lightly floured surface.

4. Peel peaches, and cut into 1/2-inch slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into pie crust in pie plate and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy).

5. Carefully place remaining pie crust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired roll excess dough to 1/4 inch thickness . Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbsp. sugar. Cut 4 to 5 slits in top of pie for steam to escape.

6. Freeze pie 15 minutes. Meanwhile heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.

7. Bake at 425 on lower oven rack 15 minutes. Reduce oven temperature to 375, bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly. Transfer to a wire rack; cool 2 hours before serving.

Pioneer Woman Pancakes

My sister in law gave me the Pioneer Woman's cookbook for my birthday a few weeks ago. I have been so excited to break it open and get cooking. I started with these pancakes because I wanted to freeze some so I could have them during them during the school year. These were just as easy as any other pancakes and they came out perfectly. Light and fluffly and delicious! To go with my pancakes I made a cinnamon syrup since I don't really care for regular maple syrup. The syrup made them even better than they already were!

Edna Mae's Sour Cream Pancakes
Source: The Pioneer Woman

1 cup sour cream
7 tablespoons flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 teaspoon vanilla extract

1. Place an iron skillet or griddle over medium-low heat.
2. Place the sour cream in a medium bowl. Dump in the flour, sugar, baking soda, and salt.
3. Stir together very gently. Stop before being totally combined, it gives the pancakes an interesting texture.
4. Whisk the eggs in a separate bowl.
5. Add the vanilla and stir to combine.
6. Pour the egg mixture into the sour cream/flour mixture
7. Stir together gently. Don't worry about the mixture being totally combined.
8. Melt a tablespoon of butter on the skillet. Pour the batter onto the skillet 1/4 cup at a time.
9. Cook for 1-11/2 minutes, then flip the pancake over. Cook for another 45 seconds and remove to a plate. Repeat with the remaining batter.

Cinnamon Syrup
Source: See Jane in the Kitchen
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk

In a saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat stir for 2 minutes. Remove from heat and let cool for 5 minutes. Stir in evaporated milk.