Baking Delights » streusel

Summer Ripe Peach Pie Recipe..or is It a Tart?

Marye Audet — Wed, 25 Jun 2008 17:04:40 +0000

Here is a sad story with a happy ending..so stick with me.

I went to the grocery store. They had white peaches…RIPE AROMATIC white peaches on sale. I grabbed 13 of them, one for everyone in the house. I mean, who can resist a perfectly ripe peach?

I rarely buy fresh fruit like that. Honestly we can’t afford it. The peaches cost me 12.95. Yeah..just under a dollar each. But they were ripe. right?

So there is a big “THING” at the store. The checker was a teenage disposed princess, we both seemed to be unsure as to why she wasbehind the register. When they finally got someone to bag my groceries he really disliked my canvas grocery bags because plastic is easier.

oh, wahhh.

It was the shopping trip from hell and the only reason I did not lose my temper was because I am gracious and kind and I have the self discipline of a spartan.

I get home only to find that he has put the bananas, tomatoes and peaches UNDERNEATH some canned goods. Yay.

I was not taking them back because then I would have lost my temper. What to do? Peach pie of course, they were pre-smashed.

Now, everyone else in the entire universe might like two crust peach pie but my very favorite is the kind with the streusel crust on the top. Like a dutch apple, only peach. That is why I am unsure if this is a tart or a pie. Whatever. It is good.

I only make peach pie in the summer and only when I cant get fresh, really ripe peaches. Needless to say it is a rarity at our house.

If you have trouble with pie crust check out the pie crust pictorial tutorial and then come back!

Peach Pie

1 9-10 inch pie crust, unbaked.

3/4 cup white sugar
1/4 cup light brown sugar
1/4 cup flour
8 cups ripe, fresh peaches, peeled and sliced (for a really awesome taste, grill them first)
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg

About 1/2 c chopped pecans-optional

Preheat oven to 350F.

For Filling:

Mix white sugar, brown sugar and 1/4 cup flour in a large bowl. Add the peaches, lemon juice, cinnamon and nutmeg (and pecans if you are adding them) and toss well.

Spoon into a prepared crust .

For Streusel Topping:

1 c. all-purpose flour
1/2 c. firmly packed brown sugar
1/2-1 tsp. cinnamon
1/2 c. butter

Rub ingredients together with fingers until crumbs are formed. Sprinkle on pie.

Bake at 350 until juices are thick and streusel is crispy

1 9-10 inch pie

Image;Marye Audet

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Blueberry White Chocolate Muffins

Marye Audet — Fri, 22 Jun 2007 18:39:36 +0000

Yep, you read that right. Oh my, they are sooo good. We used to make them at the tea room that we owned and they would sell out almost as soon as we took them out of the oven. The aroma just took over the dining area!

Still haveing computer problems, now both of our computers are down, so here I sit at the library! Is that dedication or what? Unfortunatly I can’t upload photos so most of my blogging will be without illustration..

2 c flour

1/2 c sugar

1/4 c packed brown sugar

2 1/2 tsp baking powder

1/2 tsp salt

3/4 c milk

1 egg, beaten

1/4 c unsalted butter

1/2 tsp mexican vanilla

1/2 tsp freshly grated lemon peel

1 cup white chocolate chopped in chunks OR white chocolate chips

2 c fresh blueberries

Topping

1/3 c granulated sugar

1/4 c flour

1/4 tsp cinnamon

1/8 tsp ginger

1/4 c unsalted butter

Preheat oven to 375. Put paper liners in muffin cups or use the silicon liners that are available ..I LOVE them. Reuseable so they are a frugal choice AND environmentally responsible. 0

Combine flour, sugars, baking powder, salt in a bowl. Stir in milk, egg, butter,lemon peel and vanilla. Stir in white chocolate and blueberries. Spoon into muffin cups.

Prepare topping:

combine dry topping ingredients in a bowl. With cold fingers rub butter into dry ingredients until crumbly and looks like coarse crumbs.

Sprinkle streusel on muffins. Bake for 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes and then remove to cool (if they last that long)

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Rhubarb Pecan Muffins with Streusel

Marye Audet — Fri, 15 Jun 2007 14:56:11 +0000

Muffins for breakfast are a luxury in this day and age. We do eat breakfast here, due in part I think, to a somewhat slower lifestyle but I know that often a poptart and a gulped down glass of milk or coffee is the breakfast of necessity.
There is something about a steaming muffin fresh from the oven that takes us all back to grandmother’s farm kitchen (even if grandmother lived in a condo her whole life). Muffins are in the same memory file as aprons, red gingham and creamy butter. The thing is that it really takes such a little time to make them and they freeze really well so it is a pity that they are segregated to special brunches and weekends. Plan an hour and bake several batches of muffins and toss them in the freezer. A quick, nutritious breakfast that you can feel really good about.
These are moist and lovely..and they were awesome with a spoonful of the fresh chevre that I made yesterday….
Add some grated orange peel for variety. Next time I am going to add white chocolate chips. MMM.

2 c flour
4 tsp baking powder
1/2 tsp salt
1 c sugar
1 egg, beaten
1/4 c melted butter
1 c milk
1 c finely chopped rhubarb
1 c pecans or walnuts

Stir dry ingredients together. Mix butter, milk and egg and add all at once, stirring to combine. Fold in the rhubarb and nuts. Spoon into muffin tins. Top with streusel. Bake at 375 35 – 40 minutes

Streusel
1/4 c flour
1/4 c brown sugar
2 Tbs butter
pinch of salt

Mix together with fingers until crumbs are formed.

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Just in time for the Memorial Day Weekend….

Marye Audet — Sun, 27 May 2007 15:06:12 +0000

I don’t know that there is a nicer fruit than a really fresh, really tree ripened peach. I am not talking about the crisp tasteless objects that are showing up in the grocery stores right now, I am talking about the fruit that you grab from the fruit stand basket, and drive one handed while you eat it because you can’t wait until you are home and the whole car smells like a peach orchard and the juice is smearing your makeup and the steering wheel is sticky and you hope you dont see anyone you know but you don’t care anyway…yep..that kind of peach.
I LOVE peach crisps. I love that streusel on top…But Southern peach cobbler with the doughy bits in the center is TDF, too. I decided to combine the two to see what happened. It was magic. Try it. Feed it to your sister that looks like a fashion model…and always makes you feel like an elephant in a tutu when you are together. She will develop hips over night..I promise.
Try this peach cobbler warm with a generous scoop of pecan praline or vanilla ice cream.

Crispy Peach Cobbler

1 recipe pastry for a single crust pie, chilled.

12c ripe peaches, peeled and sliced
1 cup brown sugar
1 1/2 c sugar
1/4 c flour
3/4 tsp cinnamon
1/2 tsp freshly ground nutmeg (please, please buy whole nutmeg and grate it as needed..big difference.)
1/2 tsp ginger
1/4 tsp salt
1 1/2 tbs lemon juice
1/2 c unsalted butter, melted

Stir together and let set for 30 minutes for flavors to blend
grease a 13×9 inch pan. preheat oven to 400 degrees.

Roll pastry dough out into a 1/8 inch thick rectangle and brush with a little butter, then sprinkle with white sugar. Cut into 1″x1″ squares. Pour half the peach mixture into the pan and top with the dough squares. Bake for 20 minutes…

Meanwhile…Mix 1/2 c flour. 1/2 c brown sugar, 1/2 c oatmeal, 1/2 c butter, a pinch of salt, 1/4 tsp cinnamon, and chopped pecans if you want them. Mix with fingers until ingredients are well mixed and crumbly.

Take first layer of cobbler from the oven and top with the remaining filling. COver with the streusal and put bake into the oven for 20-30 minutes, or until juices are thickened and streusel is crispy. Some of the juice may boil up and cover part of the streusel..that’s o.k..it is fabulous.
Let cool as long as you can stand.

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