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 ...
Beautiful nursery. I'd have trouble working there--I'd be one of their best customers!
ReplyDeleteYou are so fortunate to work a nursery, especially one as nice as this. Had this been my career I'd have a hard time retiring.
ReplyDeleteMaybe now that your garden is 'full', you'd get to keep some of your paycheck :-D
Chavli
That nursery has more jewels waiting for new homes than my local SoCal garden center but then the latter doesn't have a greenhouse (and the cold temperatures are back).
ReplyDeleteWhat a beautiful nursery, everything looks wonderful! I can only imagine the daily temptation to bring plants home.
ReplyDeleteBeautiful!
ReplyDeleteIt is so exciting to see all of the color! It appears that they will have a successful season.
ReplyDelete