Tuesday, June 18, 2019

Fathers Day Weekend

Sweetie has the nicest friends! A dear friend who has known him since they were both in high school visited this weekend with her lovely granddaughter. We had a marvelous time with them and they were the first to try out the renovated farmhouse for a few nights. Looks like we have a winner. Our daughter will be coming to stay there in about a month.

One of the fun things about having guests is that you can spoil them with good local food. Sweetie grilled some awesome local salmon one night. We had local grass-fed lamb shoulder braise another night. I marinated the lamb for 24 hours in fresh rosemary from our garden, fresh garlic and red wine. The day I served it I first sauteed carrots, onions and celery and then cooked the shoulder just like I do lamb shanks. It makes an awesome dish with lots of yummy juices which adorned the mashed potatoes that shared the bowl. I didn't take any photos, but it was delicious.

I did take photos of the pie I made. Sweetie really likes pies and I like using our farm grown fruits when I can. I used white peaches from the market and the ollieberries that grow at the bottom of our driveway. The crust was Pillsbury ReadyCrust. The secret to its deliciousness (other than perfectly ripe fruit) was that I put a mixture of plain dry breadcrumbs, brown sugar and freshly grated nutmeg on the bottom of the pie. It helps absorb the juices and also flavors the pie. If you have other fruit the recipe will work well for that, too. Peaches and blueberries are a great combo, so are rhubarb and strawberries, nectarines and plums...you get the idea! One of the nice things about this pie is that there is no top crust, nor do you need to flute the edges, so it goes together really quickly.

I did bake it briefly at a high temperature to help the crust crisp up some, and finished at a reduced heat. Check it to make sure the top isn't browning too much. If it is, tent with some aluminum foil.

White Peach and Olallieberry Pie
serves 8

1 roll Pillsbury ReadCrust pie crust, rolled into a 12-inch circle
2-3 ripe white peaches, peeled, sliced, pit discarded
1 pint olallieberries or blackberries, rinsed and drained
1/4 teaspoon freshly grated nutmeg
1/4 cup plain dry bread crumbs
2 tablespoons brown sugar, packed
1/4 teaspoon freshly grated nutmeg
sanding sugar (optional)

Preheat oven to 475 degrees F.

Fit rolled out pie crust into a 9-inch pie pan, leaving edges hanging over edge of pan. Set aside.

In a large bowl, use your hands to gently mix the peach slices, berries and nutmeg. Set aside.

In a small bowl, combine the dry bread crumbs, brown sugar, and nutmeg. Spread this mixture evenly in the bottom of the prepared pie pan. Top with the fruit mixture and mound slightly in the center of the pie pan.

A little at a time, lift the edges of the crust onto the filling, pleating the edges as needed until all the crust has covered the outer edge of the pie. Use clean fingers moistened in water, as needed, to seal the pleats and to lightly moisten the overlapping crust, then sprinkle with a small amount of sanding sugar, if using. If not using the sanding sugar, no water is needed once the pleats are secure.

Place filled pie pan in preheated oven and bake for 10 minutes. Reduce heat to 350 degrees F and bake another 25-30 minutes, or until juices are bubbly and crust is browned.

Remove from oven and cool on a wire rack. Serve slices either barely warm or cooled to room temperature.

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