Fresh From Oregon

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Rustic Peach Pie

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Rustic Peach Pie made from fresh Red Haven peaches.Rustic Peach Pie

Peaches are at the peak of their season here in Oregon.  Here is a quick and easy Rustic Peach Pie that you can make in no time.  My favorite peach pie variety is “Red Haven” and I picked up some nice ripe ones at my local farm market Schedeens in Gresham, Oregon.  Look for ripe peaches at your local market and change varieties as they come into season and then go out.

Rustic Peach Pie
Makes 2 pies

Crust:
3 cups Bob’s Red Mill flour
1 teaspoon salt
1 1/4 cups shortening
1 egg
1 tablespoon cider vinegar
5 tablespoons cold water

Filling:
6 cups fresh peaches, peeled and sliced
½ cups sugar
3 tablespoons Bob’s Red Mill flour
½ teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup butter, melted

Preheat oven to 425 degrees. In large bowl combine the flour and salt. Add shortening
and cut into flour until it resemble coarse meal. In small bowl combine the egg, vinegar,
and water and quickly mix into mixture until combined. Divide dough in half and flatten
into a disk, wrap in plastic and let set for 30 minutes in refrigerator.
Filling: In medium size bowl combine peaches, sugar, flour, cinnamon, vanilla and
melted butter. Set aside for 10 minutes.
Once dough is ready take one piece and roll out to a 12” circle. Place ½ the peach
mixture around in a circular pattern staying 2” from the edge. Carefully fold the 2” border
of dough just up over the peaches. Place on parchment lined baking sheet and bake in
425 degree oven for 15 minutes, reduce heat to 350 degrees and bake 30 minutes or
until crust is slightly brown and peaches are soft. Set on rack to cool.
Once cooled sprinkle the pie crust edge with powdered sugar.

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Blue Ribbon Vanilla Peach Pie with Hazelnut Crust

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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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French Toast Croissant with Fresh Peach Compote

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2  croissants
2 large eggs
1 tablespoon half and half
¼ teaspoon vanilla extract

1# peaches (3 large) peeled and sliced
½ cup brown sugar
¼ cup water
1 teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon butter

¼ cup pecans, chopped
Whipped cream, garnish
Powdered sugar, garnish

Cut the two croissants in half, I like to put them in the freezer overnight they are easier to cut frozen.  In small bowl combine eggs, half and half and vanilla, pour into a shallow pan.  If your croissants are a large add an extra egg, set aside.

 

 

Combine peaches, brown sugar, water, cinnamon and nutmeg in a 1 quart saucepan.  Cook over low-medium heat for 10 minutes or until the mixture is a medium-thick syrup, stir occasionally. Set aside and cook your croissants.

 

If you have a flat top grill heat to 400 degrees or in a large skillet over medium-high heat add 1 tablespoon butter.  Open the cut croissant and place in egg mixture pressing down to coat flip over and coat the other side.  Place cut side down on grill or in skillet and cook about 2-3 minutes, or until brown. Flip over and cook the second side this will take less time about 1 ½ to 2 minutes.

 

 

 

 

 

 

To assemble place croissant bottom on plate and fill with ½ the peach compote, place on the top of the croissant.  Sprinkle with powdered sugar and garnish with the whipped cream and pecans.

Buttermilk Biscuits & the Best Peach Jam

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If it is Saturday then you will find me at the Gresham’s Farmers Market seeing what is fresh this week in Oregon.  With an empty bag in one hand and my dog Sage in the other we started down the aisles to fill our bag.  We see some of the early apples that are just coming into season and a few early pears but what catches my eye at almost all the produce booths are still the fresh peaches that are still in season.  One of the vendors offers me a piece of the peach and I thought of the peach jam I made earlier this month and decided that buttermilk biscuits and peach jam where going to be on the dinner plate tonight.  I also bought a couple pounds of peaches for a special treat for breakfast tomorrow.  So check out the post tomorrow  and next week to see what else I filled my bag with.

Buttermilk Biscuits

3 cups Bob’s Red Mill white flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 cup butter
3/4 cup buttermilk
1 egg
1/4 cup water

Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make workable dough. Mix the dough until it is just barely combined (don’t over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter. Place on a greased baking sheet a few inches apart and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.

Best Peach Jam

8 cups pitted peeled, chopped, slightly mashed peaches
4 tablespoons fresh lemon juice
6 tablespoon powdered fruit pectin
7 cups sugar
1 tablespoon finely chopped crystallized ginger
1/4 teaspoon freshly grated ginger root
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Zest of 1/2 lemon

Sterilize the jars, rings and lids according to manufacturer’s directions.

In a large saucepan over medium heat, bring the peaches and lemon juice to a boil.  Add the pectin and return the mixture to a boil.  Stirring constantly, slowly add the sugar.  Stir in the crystallized ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute.  Remove from the heat and skim any foam from the top of the jam.

Carefully pour the jam into the sterilized jars, leaving 1/4 inch space between the jam and the neck of the jar.
Cover with the lids and screw the bands on.  Hot water bath for 10 minutes.

Source: Peach Jam ~ Food.com

Another year older….

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Another year older....

My husband John celebrated another year older today. He saw a day that went from light snow in the morning to sunshine, to rain, to sunshine to light snow. Yes this is another spring day on the mountain. This will be our 5th spring in Zigzag and the earliest we have seen daffodils and primroses in the yard in full bloom. John ended his B-day with his favorite birthday dessert dumplings, this year he wanted peach. Enjoy the following recipe and think of the summer days to come and picking fresh peaches.

4 cups peaches, sliced, fresh or cannedAnother year older....
1 cup sugar
2 tbsp flour
1/2 tsp vanilla extract
2 tbsp butter
1 batch pie dough for a double crust

In large pot combine peaches, sugar and flour. Bring to a boil and let simmer for 10 minutes. Remove from the stove and add the vanilla and butter. Let set from 10 minutes to cool.
Divide dough into 4 pieces, roll out one piece to a 10-inch circle. Place a 1/4th of the peach mixture in the center (about 1/2 cup heaping). Fold up all 4 sides to the center and place in a 13×9 greased baking dish. Repeat with the remaining 3 pieces of dough. Bake in a preheat 350 degree oven for 1 hour or until golden brown. Cool for about 20 minute before eating.

Experience fresh food from Oregon!

Recipe Master: Carrie Trax Editor: John Trax
Photographer: John Trax

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