Golden Peach Pie

by Mrs Marvel

Summer fruit pies are some of our favorites. I made a peach pie a couple weeks ago and it was divine. This particular recipe card leaves out a lot of information, so see my notes after the recipe.

Golden Peach Pie

3/4 c sugar or 2/4 white sugar and 1/4 brown sugar

2 or 3 Tbls flour or tapioca

1/4 tsp cinnamon

5 cups fresh pealed peaches

2 tbsp margarine or butter

400 45-50 minutes

To get 5 cups of sliced peaches, you need 5-6 whole peaches, they don’t all have to be ripe enough to bite into. Peel and pit them, then cut into bite sized chunks. Pour the sugar over the peaches and mix it around all the fruit. Set that aside covered with a tea towel at least 1 hour. 

Next, you will need a top and bottom crust. Use your favorite method (I use premade heh). Line your pie pan with one crust and prick the bottom with a fork a few times. If you are going to make a lattice, slice the other crust into 1″ wide strips and set aside.

After the peaches have set for at least 1 hour, drain off the juice that has collected into a small sauce pan. Mix that with the flour or tapioca (you can also use corn starch), and cinnamon and heat over low heat until it has thickened slightly. Mix this back into the peaches. Pour the fruit into the pie crust. Add dollops of butter around the top. Top with the top crust and crimp the edges. If not making a lattice crust, be sure to cut vent holes. Brush the top with milk gently for nice browning. Cover the edges of the crust with foil for the last 10-20 minutes of baking to prevent burning, so check at 25-30 minutes in the oven. Allow to cool an hour or more.

Eggnog Chiffon Pie

by Mrs Marvel

Maybe I’m a little early posting this since it’s only September, but I like to start thinking about my holiday menus a bit early. Sometimes thinking about all the good food and drink we will be enjoying in a couple months helps with the doldrums of the summer-to-fall transition. Note that this is almost a no-bake pie that you could easily make the night before and keep in your refrigerator until needed.

Eggnog Chiffon Pie

Crust

1 1/2 c Quick Quaker Oats, uncooked

1/2 c finely chopped nuts

1/2 c butter or margarine, melted

1/4 c firmly packed brown sugar

1/2 t cinnamon

1/4 t nutmeg

Filling

2 envelopes unflavored gelatine

1/2 cup cold water

2 cups eggnog (commercial, store bought)

1 1/2 t rum extract

1 c heavy cream

1/4 c sugar

For crust, toast oats in preheated moderate oven (350º F) 12 to 15 minutes. Combine oats, nuts, butter, brown sugar, cinnamon and nutmeg. Mix well. Reserve 1/2 cup. Press remaining crumb mixture onto bottom and sides of greased 9-inch pie plate. Chill.

For filling, soften gelatin in cold water; stir over low heat until dissolved. Gradually add to combined eggnog and rum extract. Chill until thickened. Beat on high speed of electric mixture about 2 minutes or until nearly double in volume. Chill until mixture mounds when spooned. Beat together cream and sugar until stiff peaks form; fold into gelatin mixture. Spoon into crust. Sprinkle with reserved crumb mixture. Chill until firm. Makes 9-inch pie.

 

Crumb Topping for Fruit Pies

by Mrs Marvel

Ever have one of those delicious apple crumb pies with a crumb topping that seems to just melt in your mouth? Well, if you ever wondered how to replicate that, here it is!

Crumb Topping for Fruit Pies

Cream together 1/3 cup sugar (half white, half brown), 1/3 cup margarine or butter. Cut in 2/3 cup flour until crumbly

 

Cranberry Wheat Bread

by Mrs Marvel

This is another orange/cranberry bread that sounds lovely for an autumn meal. I wonder if you could make this as rolls instead of a loaf? Note, there is no yeast listed in the ingredients – the baking powder, baking soda and salt are your raising agents.

Cranberry Wheat Bread

2 cups unsifted flour

1 cup sugar

1/2 cup wheat germ

2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp salt

1 cup halved raw cranberries

1/2 cup chopped pecans

3 Tbsp grated orange rind

1/2 cup orange juice

1/4 cup warm water

1 egg

2 Tbsp cooking oil or melted shortening

Measure: flour, sugar, wheat germ, baking powder, baking soda and salt into bowl, stir well to combine

Stir in: cranberries, nuts & orange rind

Combine: orange juice, water, egg & oil in small bowl. Mix well

Add: liquid ingredients to blended dry ingredients, all at once. Stir until moistened

Spread: in well greased 9x5x3 in loaf pan

Bake: at 350º for 50-60 minutes or until toothpick returns clean

Remove from pan immediately, cool on rack

Cranberry Bread

by Mrs Marvel

I think this would make a lovely addition to your Thanksgiving table or Autumn baking. The combination of cranberries and orange are lovely together. The sweetness of the orange tempers the tart cranberries. I don’t know about the addition of cheddar cheese, but it probably works really well – people swear by cheddar cheese on their apple pie, although I have not tried it myself. Note the long standing period – this is not bread to serve straight out of the oven.

Cranberry Bread

2 T shortening

2 c flour

1 c sugar

1 1/2 t baking powder

1/2 t soda

1/2 t salt

2 t grated orange peel

Juice from 1 orange

1 1/2 c shredded cheddar cheese

1 egg beaten

1 c cranberries halved (use fresh)

1/2 c chopped walnuts

350º. Grease loaf pan. Cut shortening into flour, sugar, baking powder, soda, salt & peel. Add water to juice to measure 3/4 cup. Blend in with cheese & egg. Fold in cranberries & nuts. Bake 60 to 70 minutes. Let loaf stand 8 hours before slicing.