Wednesday, August 26, 2009
Coconut/Pecan/Peach Pie--again??? This pie was so good that I needed to make another one before peach season ends here in Colorado. This time we ate a couple of pieces and I put the remaining pieces in individual freezer containers for peach pie cravings in the (probably not to distant) future. Oh summer is starting to wane, can you stand it? It has been so great this summer in the high country of Colorado--lots of wildflowers, great temperatures, plenty of rain and so far no wildfires. But it's time to start thinking apples!! This little town is the center of apple country in Colorado and the yearly Applefest is coming up in September. I have three old apple trees in my yard & the apples are starting to turn red so it won't be long. I'm searching for apple pie recipes and will have several up soon. Enjoy the last of summer.~Annie
Monday, August 10, 2009
The question was, can I possibly make yet another peach pie? How decadent, but those incredible fragrant Colorado peaches were just sitting there. I did freeze a bunch and make some jam but the idea of a fresh peach pie which is something you can make for only a few short weeks was just too compelling. So I started looking for something a little different and found a recipe for a Peach Pie with Coconut Almond Topping in the cookbook: Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie (Paperback).
I hadn't really thought of putting coconut on a peach pie but it sounded interesting. Taking a look at the recipe, I realized the only ingredient I didn't have was the almonds, but...I did have pecans, so I figured I would go for it. I made the bottom crust, the peach filling, had oven heating when I realized that I was supposed to food process the topping ingredients to a mealy texture. Hey, I don't have a stinking food processor up in the mountains! Too late to back up now so I just mixed the topping with a fork and went for it. End result--this is a fabulous pie! If you have peaches, you have to try it--make the original recipe or my variation, I think you will agree!
Peach Pie with Coconut Topping
-one single pie crust
2 lbs peaches
1 & 1/2 tablespoon fresh lemon juice
zest of 1 lemon
1/3 cup plus 3 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla
1 cup all purpose flour
2/3 cup sugar
1/4 teaspoon salt
1/2 cup sliced pecans
1/2 cup sweentened flaked coconut
6 tablespoons butter cut in to small pieces
1 tablespoon milk
*I used a little more coconut and pecan pieces
1. make bottom crust, place in pan and chill until peaches are ready
2. combine peaches, lemon juice,lemon zest, 1/3 c. sugar in bowl and mix and let sit.
3. preheat oven 400 degrees
4. mix cornstarch with the 3 tablespoons sugar and sprinkle over peach mixture. Stir in vanila and nutmeg and turn peaches out into chilled pie crust and bak for 30 minutes.
5. make the topping by combining flour, sugar,salt, almonds (or pecans)and coconut in food processor and pulse. Scatter butter over mixture and pulse again until fine crumbs. add milk and process again until gravelly. (I DIDN'T DO THIS AND THE PIE WAS GREAT--I DIDN'T HAVE A FOOD PROCESSOR-SO WHAT). Refrigerate until ready to use.
6. remove pie from oven and reduce temp to 375 degrees. dump crumbs on top of pie and spread evenly pressing down just a bit to compact.
7. return pie to oven and bake until juices bubble all around edge (it just got slightly brown)
8. cool 1 hour before slicing
Wednesday, August 5, 2009
In the Fannie Farmer Cookbook she has a lot of great pie recipes but one that I use most often is her basic cream pie recipe. You can use this for Banana & Coconut and by simply adding some unsweetened chocolate it makes a fabulous chocolate cream pie. Because the cream part of the pie calls for egg yolk, I typically make a meringue topping rather the whipped cream topping, which makes it a little lighter.
Pastry dough for 9-inch pie plate (use basic crust recipe from July 09 post)
3/4 C sugar
1/2 C flour
1/4 t salt
3 C whole milk
3 egg yolks, room temperature slightly beaten (reserve whites for meringue)
2 T butter
1 t vanilla
1/2 C shredded coconut plus more for topping
Preheat the oven to 425 degrees. Line pan with pastry dough and prick with a fork and bake for 12-15 minutes. Set aside. Combine the sugar, flour, and salt in a saucepan. Stir in the milk and cook over low heat, stirring constantly, until thick. Add the egg yolks and continue to cook, stirring for about 3 more minutes. Remove from the stove and add vanilla, butter, and coconut. Cool slightly. Pour into pie shell. At this point if you choose to make a coconut cream pie with whipped cream, refrigerate pie for 2- 3 hours and then add whip cream topping with a little toasted coconut on the top.
If you want to make the meringue topping then to the following:
1/2 C sugar
1/4 t salt
Place in mixing bowl and mix at high speed until stiff and shiny. Top your room temp pie filling with the meringue. Sprinkle with coconut and bake at 425 degrees for about 5 minutes or until coconut and meringue are slightly brown. Watch closely, it can burn quickly.
Once this has cooled completely refrigerate for 2 to 3 hours. Store both your cream pie and your meringue pie in the refrigerator and it will keep for 2-3 days.
Tuesday, August 4, 2009
Here's the recipe for this good looking pie:
Brooke's Key Lime Birthday Pie
1 stick unsalted butter, melted
3 tbsp. sugar
15 graham crackers
1 cup Key lime juice (depends how big they are but I ended up using 30 Key limes)
2 14 oz. cans Eagle Brand sweetened condensed milk
2 whole eggs
1 tsp. lime zest
- Preheat oven to 350º. Either food process the graham crackers into homogeneous crumbs or do like I did and put them in a ziplock and beat them mercilessly with a rolling pin. Combine melted butter, graham cracker crumbs and sugar in a large bowl and mix well. Press mixture into a pie tin with fingers. Bake for about 8-10 minutes being careful not to burn. Remove from oven and let cool on a wire rack.
- Add eggs and egg yolks and mix with beaters until thick and light yellow. Add condensed milk and ½ of lime juice and blend until very smooth like pudding. Add lime zest and the rest of the lime juice and blend on low for a few seconds. Pour into cooled pie crust.
- Bake for about 15-20 minutes until center is firm but pie filling is still a bit jiggly. Allow pie to cool then refrigerate. Top with freshly made whipped cream and a little lime zest.
Sunday, August 2, 2009
one 9" pie
- 1 batch Mary Etta's Crust recipe-(make this after you get the peaches ready to go)
- 5 cups ripe peaches peeled & cut into 1/4" slices
- 1/3 cup sugar
- 2 Tbs. cornstarch
- 1 tsp. vanilla (optional to taste)
2. Turn oven to 400 degrees.
3. Make crust recipe. Roll out half of crust mixture to size of pie plate and place in pie plate. (I wrap up the second half in saran wrap and let it rest in fridge while I'm rolling out the bottom crust because I'm just not as swift at pie-making as Mary Etta!)
4. Pour peach mixture into pie plate--if you don't feel you have enough peaches in the pie just cut up one or two and add into at this point--it will do just fine.
5. Roll out second half of crust and cut into strips about an inch wide (whatever) and start laying them on the pie. It's easy to basket weave them so your cobbler looks really fancy. 6. Trim the edges to the plate and crimp edges to seal.
7. Sprinkle a little sugar on top and bake for 40-50 minutes--it should be browned with peach juice bubbling.
My husband and the painting crew were painting the house yesterday and they loved the cobbler break! ~Annie