Peach Pie
We just got 10 pounds of local peaches. This recipe turned out great. It is a keeper! Peach Pie Double piecrust (store-bought or homemade - this is the one I use ) 1/2 cup sugar 1/4 cup brown sugar 5 cups sliced peaches (peeled) 3 tablespoons cornstarch 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon salt 1 tablespoon butter 2-3 teaspoons lemon juice 1 egg (whisked) (to be used for brushing the crust before baking) Prepare pie crusts. Preheat oven to 400. Combine the two sugars in a bowl. Add the peaches and toss. Cover and let stand for about 1 hour. Drain the peaches and reserve the juice. In a medium saucepan, combine the cornstarch, cinnamon, nutmeg and salt. Over low heat, slowly add the reserved peach juice and stir constantly, about 2 minutes, until the mixture thickens. Remove from the heat and add the butter and lemon juice. Stir until the butter has melted. Pour into the crust and top with the second crust. Brush the top with egg wash and make small slits with a sharp ...
Anything that the bees like is a winner in my book, although if it likes moist soil it won't find a home in my garden.
ReplyDeleteInteresting. It does have a quiet elegance to it.
ReplyDeleteIn California the common name is Buttonwillow and there's an unincorporated town along I-5 in the central valley so named--the buttonwillows all gone from the area, which is intensively farmed--cotton and other such crops.
I’ve planted mine in an area that regularly floods. Doesn’t seem to mind at all. This area is quite shady, and that may be why the plant is tree-forming itself, although it’s only about 3 ft tall. I actually like the bare legs, and I’ve seen mature buttonbush “trees” online that are very striking in winter. Mine is underplanted with juncus rush and a couple small sabal minor palms.
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