Old Fashioned Peach Pie

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(Sorry, didn’t mean to be giving the finger in this shot. You get the idea…)

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Recipe:

Preheat oven to 400 degrees

Pie Filling

12 peaches

2 tablespoons lemon juice

1/2 cup all-purpose flour

1 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 egg, beaten

2 tablespoons butter cut into small cubes

Pie Dough: 

2 3/4 Cups Flour

½ Tbs Salt

4 Tbs cold unsalted butter cut into pieces

1 Cup Shortening

½ Cup Ice Water

Directions: 

Mix the flour and salt together in a large bowl. Add the butter and using your fingers cut in into the flour until the mixture looks like coarse crumbs. Break up the shortening an add it in little bits and cut it into mixture with your hands. Continue working the mixture until it has small clumps and curds. Switch to a wooden spoon and add the ice water, stirring to incorporate it. Turn the dough out onto a floured work surface and fold it over on its self a few times. Wrap dough in plastic and refrigerate for at least 2 hours or for as long as 5 days.

In the meantime, fill a large pot with water and bring to a boil. Add peaches and allow to boil for several minutes until peel come off easily.  The peaches will be VERY hot so use tongs as you put them into an ice bath. Remove peel and pits.  Take all peaches and put onto a large cutting board and cut into slices. Put peaches into a large mixing bowl.

Meanwhile, combine flour, sugar, cinnamon, nutmeg and salt in a separate bowl. Mix together thoroughly. Pour mixture onto peaches and stir enough to combine but don’t over do it. Set aside

Take chilled pie dough out of refrigerator and lay out on floured work surface. Separate into two equal amounts. Roll out the first portion of dough and transfer to a glass pie plate. If the pie crust isn’t even on all sides then use excess dough to fill in open spots. Beat an egg and brush onto the bottom of the pie to make sure  the filling doesn’t stick. Pour pie filling into crust. Dot with butter. Roll out second portion of dough and transfer to the top of the pie. Cut sides of the pie so their is ½ inch around and with your fingers crimp the edges. Brush the top with more egg wash for browning.

Bake for 45-60 minutes until golden brown and bubbling around edges. If the edges of the pie start over browning and the top still has a ways to go then cover with a piece of aluminum foil with a hole cut out of the center. This way  the middle of the pie continues to brown while the edge stay the same. HERE is a little explanation if my directions aren’t clear… Take out of oven and let cool. Enjoy!

Artichoke and Arugula Quiche

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I’m the kind of person that usually has some leftover pie dough in my freezer and it comes in very handy when I want to make a quick quiche. My policy is to make a bigger batch of pie dough anytime I need it because then I have some for later. This recipe is so flippin’ easy and is muy delicioso. Its great for breakfast, brunch or a baby shower. (What is it with quiches and baby showers? I swear that apart from making them at home thats the only time I see them.) I like this recipe because its sort of like a spinach artichoke idea but with arugula instead. So its a little more peppery and exciting. Try it out and enjoy!

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Artichoke & Arugula Quiche

Recipe:

3/4 cup shredded quattro formaggi (parmesan, fontina. pr0volone, asiago, mozzarella)

¾ cup milk

4 eggs 3 egg whites

1 tbs butter

1 can artichoke hearts drained and cut in quarters

1 large clove garlic minced

1 cup chopped arugula

1 tsp salt

1/8 tsp black pepper

1 pie dough recipe (See below. Makes two pie crusts)

Roll out 1/2 the dough on floured surface to make a 12-inch round. (Freeze the other half). Transfer to 9-inch-diameter glass pie pan. Pierce crust all over with fork.

Position rack in center of oven and preheat to 400°F. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce temperature to 375°F.

Whisk together eggs, egg whites, milk, cheese, salt & pepper. Set aside

Heat saute pan to medium heat and melt butter. Add minced garlic and cook 1 minute until garlic is fragrant but not browned. Add artichokes and cook until combined. Turn off heat and add arugula. Combine just until arugula is lightly wilted.

Put artichoke mixture in the pie crust. Pour egg mixture on top. Bake for 30-35 minutes until top is golden brown. Let cook for 10 minutes. Serve.

Pie Dough

2 3/4 Cups Flour

½ Tbs Salt

4 Tbs cold unsalted butter cut into pieces

1 Cup Shortening

½ Cup Water

Mix the flour and salt together in a large bowl. Add the butter and using your fingers cut in into the flour until the mixture looks like coarse crumbs. Break up the shortening an add it in little bits and cut it into mixture with your hands. Continue working the mixture until it has small clumps and curds. Switch to a wooden spoon and add the ice water, stirring to incorporate it. Turn the dough out onto a floured work surface and fold it over on its self a few times. Wrap dough in plastic and refrigerate for at least 2 hours or for as long as 5 days.