Tuesday night and into Wednesday morning we totaled over 12 inches of snow. Schools and businesses were closed, so what the heck, we called a family pow-wow and declared our household observe an official snow day.
Snow bound and mind clear of normal weekday responsibilities, one can find time to clean out an unruly closet, work on that cluttered basement, catch up on some household bill filing, dust…
Forget that, let’s bake a peach pie. Do you have any idea how long it’s been since I’ve baked a pie? Baking in Colorado’s high altitude can sometimes be a challenge. About 20 years ago, using my mom’s no-fail pie crust recipe, which failed, I remember throwing my hands up in the air surrendering and swearing never to make another.
So what the heck, let’s give it another try.
The flour mill is about 20 miles west of the wheat farm where I grew up, located in Hudson Kansas, population 125. It is one of the last independent flour mills left in the United States.
Hudson Cream Flour is made using a “short patent” milling process, a method that was much more common a century ago than today. The difference is that in short patent milling the wheat is ground more times and sifted with finer-meshed sieves than in standard milling. Also, the short patent process sifts away more by-product, leaving only the heart of the wheat kernel. The result is a flour that is smoother in texture and produces baked goods that are consistently light and fluffy. (I didn’t know that part, it’s on their web site and for more information please visit http://www.hudsoncream.com/contact.html)
Before we go any further, take a look at what my Mom gave me for Easter. Take a closer look and you’ll see her dress is real live authentic old-time Hudson Flour flour sack. Is that just “way” cool or what?
So using my Mom’s No Fail Pie Crust Recipe and that Kansas Short Patent flour, let’s get started.
Using my Little Red Corvette and it’s dough hook, I blended the ingredients. Removing the dough to my work space, I formed it into a ball, added a bit more flour and ice water to achieve just the right consistency, then rolled it out into a large round.
Carefully lay the dough into your pie plate then using a knife, trim the excess from around the edges. Using your thumb and forefinger, pinch edges to form a ripple design, poke bottom of dough a few times with a fork and you’re ready for your filling.
Add about 4 – 5 of peeled and sliced peaches per pie’
I topped the peaches with a crumb mixture.
Popped it into the an oven preheated to 375 degrees and baked for about 50 minutes, or until bubbly and the crumb topping had started to brown.
OK, so here’s the good news. My pie crust was very nice. The bad news is, if I plan to get obsessed with making pies, that means I’ll have to increase my gym time from 3 hours a week to 25 hours a week, which means I’ll have to quit my job.
That crumb topping almost makes it look more like a cobbler, doesn’t it?
Wait…wait…wait, I’m not done yet, we’ve got to talk about the “twisties”. When I was growing up on the farm, I swear my mom made a pie, if not two, every single day. With her practice of wasting nothing, here’s what she did with that extra dough that had been trimmed around the edge of the pie plate.
Roll it out, cut into strips, sprinkle with cinnamon and sugar, twist up the strips, place on a baking sheet and bake for about 10 minutes. A tasty little treat.
- FOR MY MOM'S NO FAIL PIE CRUST:
- 2 C. flour
- 1 C. Crisco
- 1 tsp. salt
- Add ice water to form a consistency for a ball of dough. Makes two crusts.
- FOR THE FILLING
- 3 pounds peaches, halved, pitted, and cut into ½-inch slices (8 cups)
- 2 tablespoons light-brown sugar
- 2 tablespoons all-purpose flour
- FOR THE CRUMBLE:
- ⅓ cup packed light-brown sugar
- ⅓ cup all-purpose flour (spooned and leveled)
- ⅓ cup old-fashioned rolled oats
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
- Mix pie crust ingredients together and form dough into a ball.
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
- Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1½ hours before serving.
Peach Crumble Pie…It’s What’s For Dessert