Hello everyone, we are back from America, back into the swing of things, and Rocker Dude just went back to work this week! I know I should be happy that he has vacation, and teachers do work really hard, but still, when I have to be out of the house by 7:15 and he is still in bed, I can’t help but be a teensy weensy bit jealous. But it’s all over now. The Little Rocker went back to school today too, so I no longer have a junior assistant at work :). It is the end of summer.
But before we say goodbye, there are definitely some memories to share (and if we could only get around to printing all those pictures that we took, we could see them too). While we were in the states, we spent a lot of time with family (duh!) and assorted cousins on both sides.
We also had some adventures. I am not going to talk about the flight adventures, but suffice it to say, Rocker Dude was not impressed with Air Europa.
On a brighter note, we went peach and corn picking with some cousins. The Little Rocker was not so impressed with the peaches I have to say, even though there were trees with branches low enough for her to reach. But the other cousins were more than happy to make up for it and we picked a giant box full of peaches and nectarines.
But when I offered corn picking the Little Rocker jumped at the chance and we went into the “corn forest”.
We also went to see the Statue of Liberty. The Little Rocker has been dying to see it ever since she saw the WonderPets episode where the WonderPets had to save a pigeon who was falling off the Statue’s nose.
As the Statue is currently undergoing renovations, we couldn’t actually go up, but it did not stop the Little Rocker from trying to find the pigeon that needed help. What she really enjoyed was the ferry ride though.
Because we had so many peaches, my mom asked me to please do something with them, so for Shabbat I made a peach pie that I had found on Smitten Kitchen’s site. The recipe was simple enough and all her stuff is delicious. While my family is not particularly picky about desserts and they care more about taste than anything else (which makes sense I guess), I figured that a lattice pie would not go unappreciated. Another thing that did not go unappreciated was a certain cinnamony treat that I had to make multiple times and was in demand every morning for breakfast.
Unfortunately, my mother still does not have a pie plate. This is the second time that I have wanted to make a pie at their house and they have not had a pie plate – even a disposable one! So this time I just made do with a disposable cake pan.
The pie was enjoyed all around, even Rocker Dude liked it!
Recipe (From Smitten Kitchen):
2 1/2 cups (315 grams) all-purpose flour, plus more for dusting surfaces
1 tablespoons (15 grams) granulated sugar
1 teaspoon table salt
2 sticks (225 grams, 8 ounces, or 1 cup) unsalted butter, very cold
1/2 cup water, very cold
About 3 1/2 pounds peaches (approximately 6 large, 7 medium or 8 small)
1 tablespoon fresh lemon juice, from about half a regular lemon
1/4 cup granulated sugar (use 1/3 cup for a sweeter pie)
1/4 cup light brown sugar
1/8 teaspoon ground cinnamon
Few gratings of fresh nutmeg
1/8 teaspoon table salt
3 tablespoons cornstarch or potato starch
1 tablespoon soy milk
1 tablespoon coarse or granulated sugar
Make your pie dough: Whisk together flour, sugar and salt in the bottom of a large. Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas. (You can also do this in a food processor.) Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days.
Filling: Halve and pit the peaches, then into about 1/3-inch thick slices. You’ll want 6 cups; it’s okay if you go a little over. Add to a large bowl and toss with lemon juice. In a small dish, stir together sugars, cinnamon, nutmeg, salt and cornstarch until evenly mixed. Add to peaches and toss to evenly coat.
Preheat oven to 425 degrees.
Flour your counter, unwrap your first dough (if the two pieces look uneven, go for the smaller one) and put it in the middle and flour that too. Roll it out until you have a 12- to 13-inch circle. Then transfer pie dough to a standard pie dish. Trim the overhang to one inch.
Scoop filling into bottom pie dough, including any accumulated juices. Roll out your top pie dough using the same procedure, until it is 12 to 13 inches in diameter. If you’d like to make a regular lidded pie, use it as is, cutting some decorative vents in the pie lid before baking. To make a lattice-top pie, cut the pie dough into strips anywhere from 1/2 to 1-inch wide with a pastry wheel, pizza wheel or knife. Arrange every other strip across your pie filling in one direction, spacing the strips evenly. Fold back every other strip gently on itself and add the longest remaining strip in the other direction. Fold the strips back down, repeat with the other strips until a full lattice-top is formed. Trim the lattice’s overhang to the diameter of the pie dish’s rim. Gently fold the rim of the bottom crust over the lattice strips and crimp decoratively.
Brush pie with milk and sprinkle with sugar.Bake for about 20 minutes in the preheated oven, until the crust is set and beginning to brown. Reduce oven temperature to 375 and bake pie for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown. If the pie lid browns too quickly at any point in the baking process, you can cover it with foil for the remaining baking time to prevent further browning.
Cool pie for three hours at room temperature before serving – keep in mind that the pie filling does not fully thicken until it is fully cool. Pie can be stored at room temperature or in the fridge; from the fridge, it will be even thicker.