Peach Pie #recipe from author @DarylWoodGerber + Grilling the Subject #giveaway

From Daryl aka Avery


Today, I'm giving away a copy of GRILLING THE SUBJECT so some lucky winner will have something to read over Labor Day! Check the details below!

I love peaches. I crave peaches. When in season, I buy at least 5-6 peaches a week. But they're really only good "in season" so you have to do something with them right away. You don't want them to go bad. You can eat them plain. You can make jam, of course. You can add them to ice cream and cereal. You can make ice cream. Or you can make pie. And other than plain, with the skin and everything, PIE is my favorite! 

I decided to try two different versions this week. Yes, two. I went to the farmer's market and bought twice as many peaches. Needless to say, I've been having my fill of sweet things and it's probably time to take a week off and just eat protein, but oh, man, it was worth it!! Every calorie. Every bite. 

You can also make "pie" without the crust and just add a crumble or biscuit topping! See my second "version" with topping below!

**Gluten-free pie version (see below)

DEEP-DISH Peach Pie

1 9-inch deep-dish pie shell (recipe * see below)

1 cup brown sugar

1/4 cup corn starch

1/8 teaspoon nutmeg

6 tablespoons butter

6-7 ripe peaches, peeled and cut in half

1 teaspoon cinnamon

Directions:

Preheat oven to 450 degrees F.

Prepare pie shell (see below). Set aside.

To make pie ingredients:

In a large bowl, mix brown sugar, corn starch, nutmeg, and butter. Cut in the butter.  Sprinkle half of the mixture in the pie shell.

Arrange peach halves cut side down in the pie shell.  I like to take a few and cut those halves in thirds and set around the open spaces. You can make whatever pattern your heart desires.

**Tip for peeling peaches - I dip them in hot water and they become easier to peel (sort of like what you can do with tomatoes). About 20 seconds per peach.

Cover with the remaining sugar mixture. Sprinkle with cinnamon.

Set on a baking sheet just in case.

Bake at 450 degrees for 10 minutes. Reduce heat and bake at 350 degrees for 30 minutes.

Remove from oven and let sit for 20 minutes. Serve warm. With ice cream or whipped cream or a slice of cheese – or just plain.

Yes, it sort of falls apart, but it's okay.

DEEP-DISH PIE SHELL FROM SCRATCH

1 1/3 cups flour

8 tablespoons butter

2 tablespoons coconut oil

6 tablespoons ice cold water

Directions:

In a food processor, put the flour, butter, and coconut oil. Pulse about 10 times about 10 seconds each. Add the ice cold water. Pulse again.  Remove the batter and place on parchment paper. Wrap tightly and refrigerate for about 30 minutes.

Remove from the refrigerator and set on a floured piece of parchment paper. Sprinkle with flour and top with another piece of parchment paper. Roll with a rolling pin until a 10-11” circle forms. Remove the parchment paper and set the pie dough in the pie plate.  Crimp the edges according to your desire.  Follow above directions for pie ingredients.

FOR GLUTEN-FREE PIE SHELL,  from scratch, switch out the 1 1/3 cup flour with a gluten-free flour mix or an equal mixture of sweet rice flour and tapioca flour.  Add ½ teaspoon xanthan gum. And then proceed with butter, oil, and water.  You can also use mixtures like Bob’s Red Mill or Pamela’s mixture and follow their directions for a pie shell. Note: gluten-free pie shells do not hold together as well as a regular flour pie shell. Don’t worry. If you press and piece it together, it won’t show beneath the pie ingredients, it just might be harder to get out of the pie pan. That’s okay, too. It still tastes good. (I didn't, but you might grease the pie shell first. I'm not sure if that would help. Hmm. Must make another pie!  LOL)

Note: If you choose to use a store-bought pie shell, you might want to cut back on the amount of peaches. I like the deep-dish version because that means I get more peaches!!

BISCUIT TOPPING (alternative)

Make the peaches as above and set into the deep-dish pie pan. (No crust below)

Then make the topping beow and put on top, in dollops.

INGREDIENTS for gluten-free version:

1 cup gluten-free flour

½ teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon xanthan gum

¼ cup lard (Coconut oil)

1/3 cup plus 1 tablespoon milk

Mix all of the ingredients in a medium bowl and put in dollops on top of peaches.

(If you want to make a regular version, use regular flour for the gluten-free flour and omit the xanthan gum.)

This topping was so crispy and tasty!

Giveaway!

Today I'm giving away one copy of Grilling the Subject. 

Leave a comment and tell me what you're doing for Labor Day! 

Remember to leave your email so I can contact you if you win!

*

Savor the mystery and say cheese!

Daryl Wood Gerber aka Avery Aames

Tasty ~ Zesty ~ Dangerous!

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GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!

Click here to order.

FOR CHEDDAR OR WORSE, 

the 7th Cheese Shop Mystery is out!

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GIRL ON THE RUN is out!
When a fairytale fantasy night becomes a nightmare, 

Chessa Paxton must run for her life...but will the truth set her free? 
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