Posts Tagged ‘Peach Pie’
Peach Pie Miracle
Sarah James
When I was little I would look forward to the days when Grandma would come to visit. Patiently I’d sit at the kitchen window, straining my eyes for her white car, like a child watching the cold December sky for a glimpse of Santa’s sleigh.
She was our own Mary Poppins, bursting through our front door with a flourish, creating rainbows of joy and happiness in our black and white world. “Sarah, Sarah, Sarah,” she’d say with a smile, pulling me into her soft body for the perfect embrace. After hugs and hellos, Grandma settled herself in the kitchen and called my sisters and me to her side, pulling perfectly wrapped packages out of her big black bag.
To a 6-year-old, that bag was magical. I always wondered what was tucked inside—the latest Polly Pocket, a shiny new Barbie or strawberry-flavored chapstick? While these small tokens were always appreciated, what I loved most were the spices, sugar and butter she’d pull out. “We’ll save these for later,” she’d say. Hours later, Grandma would call me into the kitchen, wrap an apron around my small frame, hand me a stick of butter and say, “Let’s bake, shall we?”
We’d bake all afternoon, rolling and kneading, mixing and pouring; pulling tender biscotti, rich chocolate cakes, and warm biscuits out of the oven. But the pie! Oh, my! Grandma’s pie, was the most beloved confection of all.
With a deep, golden crust and perfectly crimped edges, Grandma made her pies look like they were from the cover of a glossy food magazine. Tart cherry, spicy apple or sweet strawberry, no matter the flavor, these pies were served with a dollop of Cool Whip and gobbled up in a flash.
Pile sliced peaches into a deep-dish shell. Mmmm.
My favorite, however, was her peach pie. Spiced with cardamom and ginger, this pie was unlike any other. I’d top mine with a scoop of vanilla ice cream. The sweet taste of late summer and early fall was in every heavenly bite.
Fast-forward 20 years. Grandma’s magic black bag is now retired along with our cozy kitchen baking sessions. Three weeks ago Grandma underwent routine shoulder replacement surgery, only to wake-up with serious complications.
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A Slab Pie Kind of Summer
Last summer, I spent some time in the tiny cowboy town of Dubois, Wyoming playing in the most amazing little bakery. I taught the baker about slab pie which is baked in a 15×10-inch pan. She taught me all about sourdough bread and homemade goat cheese.
Fellow traveler, Michelle, and I (in photo) made Rhubarb-Bing Cherry slab pie because the rhubarb was ready to be picked and Michelle had just bought bing cherries at the market. The experiment was a success.
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Thanks for posting ♥ I will try this recipe, I really like the ratios for the crust and the recipe for the filling! Oh, and the glaze, I have never used a glaze….yummy