To celebrate, I'm hosting a giveaway :)
One lucky reader will win:
Inside this adorable canvas bag you'll find a set of mini baking utensils, one dozen Fretzels chocolate covered pretzels, three decadent gourmet mochas, and The Little Black Book of Chocolate, full of fun facts and indulgent chocolate recipes.
If you haven't heard of Fretzels yet, ya'll better get on it. My friend Jill whips up the tastiest gourmet chocolate covered pretzels you've EVER HAD. And they're the perfect gift for anyone, any time. Delish!!
Just follow ONE of these easy steps to enter:
1. Comment to this post and tell me what your favorite thing about the past year has been
2. Share this post on your Facebook page (and leave another comment letting me know that you did)
3. Follow me on Twitter @bakingtherapy and re-tweet this post to your followers (and leave another comment with your Twitter handle)
I'll randomly select a winner next Monday 8/9/10. Good luck!
I looked back at my very first post from 8/2/09 and it made me nostalgic, so I'm sharing a summer fruit pie recipe that also makes me a little nostalgic. I spent last week in Gulf Shores, Alabama and after 9 days of beaching, fried food eating, and Blue Moon chugging I still wasn't quite ready to get on the plane to NYC. It's just a magical place for me, and even though my grandmother has been gone for 2 years now her presence still hugs me when I breathe in the thick Gulf air.
So this is a recipe that reminds me of her for two reasons: because the peaches came from Burris' Farm Market in Loxley, Alabama (and I remember stopping there with her to get the best tomatoes in the county) and because she once told me that I'd never find a man if I didn't know how to make my own pie crust.
Well I do know how to make it, but it's a good thing I've already got a man since I relied on Pillsbury to get the job done last week. My defense is that there wasn't a pastry cutter or food processor to be found in the beach house kitchen and I wasn't about to cut in butter with two knives when I could be lying on the beach instead (right?!).
So this recipe is for my grandmother (and all of ya'll!) in celebration of my 1st anniversary. Enjoy, it just SCREAMS summer (and is AWESOME with a scoop of Edy's Caramel Delight ice cream)!
Peach Pie the Old Fashion Two-Crust Way
1 (15 oz.) package pastry for a 9-inch double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tbsp. lemon juice
1/2-cup all-purpose flour
1 cup white sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 tbsp. butter
Preaheat oven to 450 F.
Line the bottom and sides of a 9-inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam (I did a lattice).
Bake for 10 minutes in the preheated oven, then reduce heat to 350 F and bake for an additional 30 minutes, until the crust is brown and the juice begins to bubble through the vents. If the top browns too fast, cover it with aluminum foil about half-way through baking. Cool completely.