Mediterranean Miss

Archive for the ‘Recipes’ Category

Kalimera my dears,

How are all of you doing? Welcome to Thursday! I can’t wait for tomorrow evening, let me tell you that right now, ugh. This has been one of the busiest weeks ever. We’re in production at the magazine, still, which means that I’ve been spending a lot of time at the printers. I was there until 3am on memorable evening this week =\.

Yesterday, after a solid run to relieve the stress associated with a new project, I came home to a pound of peaches and a serious need to bake. I learned long ago not to question these things, so I figured this would be the perfect opportunity to show you the quickest, easiest way to bake a yummy homemade pie. I have friends coming over tonight, too, so the timing couldn’t be more perfect.

First, wait until peaches are beautifully in season. There is nothing so fertile as a ripe peach glowing with color and soft, sweet skin.

A Pound of Peaches

You say tomato, I say peach. ^~ Does this method look familiar? Score x’s into the bottoms of your peaches, plunge in boiling water for a minute, then in ice water for a minute.

X Marks the Spot

Et voilà! Proof that this method works. I love the peach skins myself so I don’t let them go to waste <3 You can do whatever you wish. I like to put mine in the next morning’s oats (see bottom of this post.)

The Trick

Now, this is where things get a little ugly. I love making fresh pie dough, but when it’s 9pm on a weekday and you don’t feel like getting flour -everywhere,- as I seem to do when baking, reach into your freezer for these time-saving cheaters from Pillsbury. Please note, these are NOT gluten-free!

• Question: Do you feel guilty about using baking short cuts? (ie mixes, pre-bought dough, etc?)
• Question: What are some of your baking secrets?

The Cheat

Combine peaches with sugar, flower and cinnamon, then place in your made-from-great-grandma’s-family-recipe pie crust ^~

Filled and Scrumptious

If you wish, decorate the top of your pie, add another later, cut out some hearts (my typical move ^~), etc. Bake in the oven until bubbling (about 45mins-1hr,) remove, and congratulate yourself on a peachy piece of domestic goddess – on a weekday, no less!

Miss’ Weeknight Peach Pie

So named because it’s easy enough to prepare in a jiffy on a weeknight when, honestly, you just kind of want your apartment to smell like baking ^~

Ingredients

• 7-8 ripe Ontario peaches
• 1/2 cup organic sugar
• 1/4 cup flour (I used coconut in mine so that I could sample the filling, at least!)
• 1 tbsp cinnamon
• 2 instant Pillsbury pie crusts.

Method

1. Score x’s into bottom of peaches. Submerge into boiling water for 1 minute, then in ice water for 1 minute to loose and remove skins. (Rubbing them under cold running tap water makes this even easier.)
2. Combine peaches, flour, sugar and cinnamon
3. Unroll 1 pie crust, place in bottom of pie dish. Prick with fork, flour surface lightly, and place mixture inside.
4. Optional: Garnish with second pie crust/pie shapes/lattice/etc.
5. Bake at 400 degrees until peach filling is gooey and bubbly, about 45 minutes – 1hr.

This pie is the gift that keeps on giving. If you save the skins and a spoonful or two of the filling, you can blend them in with your breakfast oats the next morning for a yummy (healthy!) breakfast.

Peach Pie Oats

• 2/3s cup oat bran
• 2 heaping tbsp pie filling
• 1 cup water, 1 cup almond milk
• sugar, cinnamon

Peach Pie Oats + Fashion Section; breakfast of champions.

Have beautiful days my dears,