easy pie

peach lemonade pie

For our “Let There Be Light” dinner I wanted to make a fresh pie that screamed Spring time. It just so happened that the day following the time change was Pi Day. I happen to think Pi Day should be a holiday in itself to celebrate the wonderful dessert, pie!

Nothing says Spring time to me than peach pie so that is what I made. However after making the filling with the peaches and cutting down on the sugar I felt that it was still a bit too sweet. But the only thing I had on hand to balance the sweetness was lemonade. It was definitely one of those life hands you lemon moments and the lemonade was the perfect pairing with the peaches!

I will most definitely be making this pie again this summer!

ingredients

  • 6 cups peaches
  • 1/3 cup brown sugar
  • 1/3 cup baking sugar
  • 1 tbsp vanilla
  • 1 tbsp cornstarch
  • large splash of lemonade
  • pie crust of choice

instructions

  1. Preheat the oven to 350 degrees.
  2. Prepare your preferred pie crust. Remember to always use super cold water, a cold bowl and refrigerate your crust after making.
  3. Mix together peaches, brown and white sugar, vanilla and cornstarch in a large pot. Cook over low to medium heat until peaches begin to break down.
  4. While the mixture is cooling add a splash or two of lemonade depending on your tangy preference.
  5. Prepare the pie crust on a well floured surface. Separate the crust into two balls. Roll the first half out for the bottom of the pie and insert it into the pan.
  6. Carefully pour the fruit mixture into the pie pan.
  7. Roll out the second half of the crust into a large circle.
  8. To make an art deco styled flower, use a shot glass or any other circular object to cut circles out of the second crust. Cover the pie with the second crust.
  9. Press around the edges to seal the pie.
  10. Bake 40-45 minutes or until golden brown.
  11. Enjoy a slice or two with a heaping scoop of ice-cream!

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a ball of dough

the second ball of dough

peaches galore!

peaches galore!

the cutouts

the shot glass cutouts

art-deco (ish) flower pie

art-deco (ish) flower pie!

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baked to perfection!

baked to perfection!

Enjoy!

taylor brass

brass blossom

idaho pie – raspberry-rhubarb summer pie

A few weekends ago I had a sudden urge to make a pie. I already had some frozen raspberries in the freezer, so I put on my Hunter boots, gathered the grazing goats and Maude Pod and set out for the rhubarb plant. It was pretty much a scene straight out of ‘Little House on the Prairie’ (or so I thought)…

I gathered the last of the rhubarb while the goats chomped on everything in site and we had a nice little moment out in the yard. That was until I decided it was time to make the pie and had to round up all the goats while holding several stalks of rhubarb. It turned into a complete goat rodeo and a few stalks of rhubarb were sadly lost in the process. It was definitely one of those moments that seemed far more idyllic than it was in reality, as displayed by the large cut on my leg from the fence getting the best of me. Goats: 1. Taylor: 0.

Regardless of the ‘Little House on the Prairie’ moment, this pie turned out quite idyllic, pretty much like everything Idaho-related! Also please excuse the copious amounts of flour all over my kitchen…I’m convinced one day my iPhone will die from drowning in flour.

ingredients

  • 5 cups chopped rhubarb
  • 2 cups raspberries
  • 1 cup baking sugar
  • 1 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon vanilla extract
  • pie crust of your choice

instructions

  1. Preheat oven to 350 degrees.
  2. Prepare your pie crust. I always have the most success with very cold water and refrigerating (or freezing for a few minutes if your impatient) the pie crust until cold.
  3. Roll out half of the crust on a floured surface for the bottom layer of the pie. I used a 9″ pie pan.
  4. Lay the crust gently over the pie pan and evenly cut around the edges with a sharp knife. Set aside.
  5. Gather, buy or harvest your rhubarb. Wash and cut into small pieces.
  6. Combine 5 cups rhubarb and 2 cups raspberries until well mixed.
  7. Pour sugar, cornstarch and vanilla extract into raspberry-rhubarb mixture and mix until sugar coated.
  8. Transfer raspberry-rhubarb-sugar mixture into the pie pan on top of the bottom layer of the pie crust.
  9. Again, roll out the other half of the crust. Cut out a fun shape or shapes in the center and gently lay the crust on top.
  10. Cut around the edge of the pie pan again and firmly press a border.
  11. Bake the pie for 40-45 minutes or until crust is golden brown.
  12. Enjoy with some ice-cream, wine and fabulous company over a game of cornhole! Or something like that.
raspberries + rhubarb = love

raspberries + rhubarb = love

sugar coated

sugar coated

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hand-cut "idaho"

hand-cut “idaho”

ready to bake!

ready to bake!

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dinner dates! and the only picture of the baked pie i managed to take...

dinner dates! and the only picture of the baked pie i managed to take…

taylor brass

brass blossom