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Blue Ribbon Vanilla Peach Pie with Hazelnut Crust

August 21, 2013 · by Carrie Trax ·

Peach Vanilla Peach Pie

The Red Haven peaches are ripe and Fresh from Oregon and just in time for me to use in my peach pie.  This was a special pie I baked for the 2013 Clackamas County Fair this past Sunday.  The slices of fresh peaches mixed with vanilla extract and baked in this melt in your mouth hazelnut pie crust got me a blue ribbon.  A big thanks to Pilgrim Orchard for sponsoring the contest this year.  My favorite Red Haven peaches are now ready so pick some up at your local farm stand or farmers market and bake a blue ribbon peach pie!

Blue Ribbon Vanilla Peach Pie with Hazelnut Crust

Hazelnut pie crust ~ recipe below

8 cups fresh peaches, peeled & slicedBlue Ribbon
2 cups sugar
4 Tablespoons Bob Red Mill flour
½ teaspoon cinnamon
1 teaspoon vanilla
1/3 cup butter

Preheat oven to 425 degrees. In large pot combine the peaches, sugar, flour and cinnamon, set aside until syrup forms. Bring the peach mixture to a boil; reduce heat to low and cook 10 minutes or until peaches are tender. Remove from heat and add the vanilla and butter, stirring until butter melts.

Pour into prepared pie crust. Roll out second dough and with a mini leaf cookie cutter cut shapes from dough. Start from the outer edge of the pie and work into the center laying down the leaves in a circular pattern.

Bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake another 30 minutes or until crust is a golden brown and the juice is bubbling from the pie. Remove from oven and cool on wire rack at least 1 hour.

Hazelnut Pie crust
3 cups Bob Red Mill flour
1/2 cup Toasted Oregon Hazelnuts, ground
1 tsp salt
1 ¼ cups shortening
1 egg
1 Tbsp cider vinegar
5 Tbsp cold water

In large bowl combine the flour, hazelnuts and salt. Add shortening and cut into flour until it resembles coarse meal. In small bowl combine the egg, vinegar, and water. Add and quickly mix into mixture until combined. Divide dough in half and wrap in plastic, refrigerate for 30 minutes.

Roll out the 1st piece of dough to fit a 9”pie plate, roll the dough under and crimp the edges, set aside. The second piece of dough will be used to cut out leaf shapes for the top of the pie.

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Filed Under: Award winning recipes, baking, desserts, farmers market, fruit, hazelnuts · Tagged: award winning, blue ribbon, hazelnuts, Peaches, pie, vanilla

Strawberries ~ ~ Fresh From Oregon!

May 31, 2013 · by Carrie Trax ·

Bowl of strawberriesWow what a May we had here in Oregon this year and a busy one for me.  So I am back to share more of my Fresh From Oregon recipes.  Strawberries have been at the Farmers Markets here in Oregon since the first week of May.  With all the sunshine and warm weather they were about 2 weeks early this year.  The early varieties were good but this week the Hood Strawberries are showing up at all the farmers markets and farm stands.  If you are not from the Pacific Northwest you may not know this variety but when you say “Hoods” are in season people from around here get excited.  They are sweet and delicious and melt in your mouth.  They are great in just about anything like homemade jams, syrups, pies, ice-cream and perfect on top of strawberry shortcake.  I like mine dipped in chocolate and rolled in toasted hazelnuts.

So lets take a peek at what’s in my recipe box for Fresh From Oregon strawberries.  Since chocolate is already on my mind let’s make the Vanilla & Chocolate Angel Food Cake.

Vanilla & Chocolate Angel Food CakeAngel Food Cake with Strawberries
1 cup cake flour
1 1/2 cup sugar
11 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon almond extract
1 teaspoon pure vanilla
3 Tablespoons Dutch powdered chocolate
Fresh From Oregon Strawberries

Preheat oven to 325 degrees.  Sift flour and 3/4 cup sugar.  Using a stand mixer and wire attachment, beat egg whites and cream of tartar on low for one minute.  Add salt and increase speed to medium-high and mix until egg whites are thick.  With mixer running on low, pour in the remaining 3/4 cup sugar slowly.  Continue to beat until the egg whites are glossy and a soft peak.  Add extracts and mix for a few seconds.
Using a large rubber spatula carefully fold 1/2 cup of the flour mixture into the egg whites.  This should be done slowly, continuing adding a 1/2 cup of flour at a time until it is all folded in.  Gently spoon half the batter into an un-greased angel food pan with removable bottom.   Carefully fold the cocoa powder into remaining batter and gently spoon over the vanilla batter smoothing out gently.
Bake 50-55 minutes.  Remove from oven and immediately turn over to cool for several hours.  Loosen the sides of the cake by running a knife around the edge of the pan and with a firm hand tap to release.  It is ready to be served.  Top with some sliced  fresh strawberries and whipped cream!

Filed Under: baking, cake, Chocolate, desserts, farmers market · Tagged: angel food cake, Chocolate, strawberries, vanilla

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