peach pie

For The Vice Presidential Debate

Yesterday I mentioned that I was hosting a Vice Presidential debate night dinner and wanted to make foods from each of the two states of the two men running for the office. And that I went to a  website  that listed the Official foods of various states and then said that there was no official food from either Wisconsin (Paul Ryan) or Joe Biden (Delaware). 
 Well, I was WRONG! 
 And, I have to say, it was my daughter  Meredith , a super-smart, super-researcher who told me so. She read the blog and actually went to that site and saw right there that there WAS an official food for Delaware. Peach pie.  
 She offered me an excuse. She said that I must have been so excited by the  Indiana Sugar Cream Pie  that I chose for the evening that my eyes went right by the Delaware option.  
 Well, that’s very generous. 
 Truth to tell, when I saw Meredith’s reply online I thought, “that can’t be” and then I went to the website and sure enough, there it was, Peach pie as the official food for Delaware. 
 And I thought “did they put that there overnight?” I would have sworn it wasn’t there the day before. 
 But it must have been. And I missed it! 
 And really, maybe that Sugar Cream Pie option just distracted me! I have to say, it was so good that my practice pie is ALL GONE thanks to my husband mainly, who usually doesn’t eat dessert.  
 Meredith suggested I make both another Sugar Cream Pie and Peach Pie for tonight. But the peaches are no longer as wonderful as they were just a few short weeks ago. So I won’t. But if anyone out there can get a hold of good peaches and would like to make one,  here’s the recipe  I posted just a few short weeks ago.

Yesterday I mentioned that I was hosting a Vice Presidential debate night dinner and wanted to make foods from each of the two states of the two men running for the office. And that I went to a website that listed the Official foods of various states and then said that there was no official food from either Wisconsin (Paul Ryan) or Joe Biden (Delaware).

Well, I was WRONG!

And, I have to say, it was my daughter Meredith, a super-smart, super-researcher who told me so. She read the blog and actually went to that site and saw right there that there WAS an official food for Delaware. Peach pie. 

She offered me an excuse. She said that I must have been so excited by the Indiana Sugar Cream Pie that I chose for the evening that my eyes went right by the Delaware option. 

Well, that’s very generous.

Truth to tell, when I saw Meredith’s reply online I thought, “that can’t be” and then I went to the website and sure enough, there it was, Peach pie as the official food for Delaware.

And I thought “did they put that there overnight?” I would have sworn it wasn’t there the day before.

But it must have been. And I missed it!

And really, maybe that Sugar Cream Pie option just distracted me! I have to say, it was so good that my practice pie is ALL GONE thanks to my husband mainly, who usually doesn’t eat dessert. 

Meredith suggested I make both another Sugar Cream Pie and Peach Pie for tonight. But the peaches are no longer as wonderful as they were just a few short weeks ago. So I won’t. But if anyone out there can get a hold of good peaches and would like to make one, here’s the recipe I posted just a few short weeks ago.

Peach Pie

Is there a homier, more comforting, more luscious summer dessert than peach pie? Here’s an easy, easy version, straight from my Mom’s hand-written recipe.  

 She baked her pies with the peaches that grew in our backyard. Alas, I can barely get a chili pepper to grow, so I rely on stores and farmer’s markets. 

 Mmmmm. There were good peaches at the local Farmer’s Market a few days ago. 

 Ate some. Poached some. Grilled some. 

 The rest? You can see it here. 

 Peach pie. Just like Mom’s, although I used white peaches this time and she usually used yellow. No difference really. I just bought the ones that looked good and smelled fragrant. 

  
Peach Pie 

 8 large, ripe peaches, peeled and cut into slices 
3 tablespoons lemon juice 
1/2 cup sugar 
3 tablespoons minute tapioca 
dash of salt 
1/2 teaspoon cinnamon 
1 unbaked 9-inch pie crust  

 streusel crust: 

 3/4 cup flour 
1/3 cup sugar 
1/2 teaspoon cinnamon 
dash of salt 
6 tablespoons cold butter, cut into small pieces 

 Preheat the oven to 375 degrees. Place peaches in a large bowl. Toss the peaches with the lemon juice. Add the sugar, tapioca, salt and cinnamon and toss ingredients to coat the peach slices. Pour the mixture into the unbaked pie crust.  

 To make the streusel: in another bowl, or in an electric mixer or food processor, combine the flour, sugar, cinnamon and dash of salt. Add the butter and work the pieces into the dry ingredients with hands or a pastry blender (or on low with a flat beater in a mixer, or on pulse with a food processor) until the mixture resembles coarse meal. Place the crumbs on top of the peach filling. Bake for about 45 minutes or until top is golden brown.  Makes one 9-inch pie

Is there a homier, more comforting, more luscious summer dessert than peach pie? Here’s an easy, easy version, straight from my Mom’s hand-written recipe.

She baked her pies with the peaches that grew in our backyard. Alas, I can barely get a chili pepper to grow, so I rely on stores and farmer’s markets.

Mmmmm. There were good peaches at the local Farmer’s Market a few days ago.

Ate some. Poached some. Grilled some.

The rest? You can see it here.

Peach pie. Just like Mom’s, although I used white peaches this time and she usually used yellow. No difference really. I just bought the ones that looked good and smelled fragrant.


Peach Pie

8 large, ripe peaches, peeled and cut into slices
3 tablespoons lemon juice
1/2 cup sugar
3 tablespoons minute tapioca
dash of salt
1/2 teaspoon cinnamon
1 unbaked 9-inch pie crust

streusel crust:

3/4 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon
dash of salt
6 tablespoons cold butter, cut into small pieces

Preheat the oven to 375 degrees. Place peaches in a large bowl. Toss the peaches with the lemon juice. Add the sugar, tapioca, salt and cinnamon and toss ingredients to coat the peach slices. Pour the mixture into the unbaked pie crust.

To make the streusel: in another bowl, or in an electric mixer or food processor, combine the flour, sugar, cinnamon and dash of salt. Add the butter and work the pieces into the dry ingredients with hands or a pastry blender (or on low with a flat beater in a mixer, or on pulse with a food processor) until the mixture resembles coarse meal. Place the crumbs on top of the peach filling. Bake for about 45 minutes or until top is golden brown. Makes one 9-inch pie