Sunday, July 18, 2010

A Garden Tour

A warm sunny afternoon was just the right setting for a home and garden tour. I was intrigued by one of gardens where the owners had created a labyrinth out of many stones. Labyrinths are designed for meditation, prayer and healing. This one had a single path to the center and a Christian theme. Rocks at the entrance form a cross. In the center are three large rocks to represent Jesus, God and the Holy Spirit. After an afternoon of viewing so many lush gardens, ponds and waterfalls I knew the time has come for me to give some serious consideration to a yard makeover! So while as I was taking time for wishful thinking I enjoyed some warm peach pie. I am sharing this recipe plus some garden photos.
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Peach Pie
Ingredients:
  • prepared pie crust (I have used Pappy's for this recipe- freezer section)
  • 8 large peaches pealed (for easier peeling blanch for a few seconds in boiling water and submerge in ice water )
  • 1 cup of sugar
  • 3TB. Tapioca
  • 1 tsp. of cinnamon
  • dash of salt
  • 1 TB lemon juice
Directions:
  • Preheat oven to 400
  • Mix sugar, cinnamon, salt in a bowl
  • In another bowl place cut peaches, sprinkle 1 TB. lemon juice over the peaches
  • Mix peaches into the sugar tapioca mixture
  • Let peach mixture sit for 15 minutes (the mixture will be juicy)
  • Roll out bottom pie crust and with a slotted spoon drain the liquid as much as you can and place peach mixture into bottom crust
  • Dot with a small dab of butter
  • Place top crust on peach mixture
  • Brush top crust with milk and sprinkle with a cinnamon sugar mixture
  • Make 6 slits around top crust to the center for vents
  • Crimp strip of foil around the pie pan
  • Bake 400 for 45 minutes
  • Let set several hours before serving to set




1 comment:

  1. THIS. This is where summer is. Peach pie is the BEST.

    Do you ever add a tablespoon of brandy to your peach mixture? I tried that once making cobbler last year and it really added nice aroma.

    ReplyDelete