Friday, July 6, 2018

Peach Pie AND Peach Flatbread

Hi friends... here are today's recipes...

Prize –Winning Peach Pie
Recipe by: Karri Perry, Blue Ribbon Kitchen Blog

Baking temperature: 375 degrees
Baking time: 60 minutes
Yield: 1 pie, 8-12 servings

Crust Ingredients:
·         2 c all-purpose flour
·         8 T cold unsalted butter
·         2 T cold lard
·         2 T cold Crisco
·         2 T granulated sugar
·         1 t salt
·         ¼- ½ c water and vodka mixed and chilled- Use only enough liquid to bring dough together.

Filling Ingredients:
·         4-5 cups fresh sliced peaches with peach skins removed (5-6 medium peaches)
·         1 cup granulated sugar
·         ½ teaspoon fresh lemon juice
·         1/8 t cinnamon
·         ¼ cup  instant clear gel or arrowroot

Instructions for Crust:
·         In a food processor, pulse flour, sugar and salt
·         Add cold butter, Crisco and lard.  Pulse until mixture is like wet sand
·         Slowly drizzle the cold water/vodka mixture into flour mixture
·         Once dough comes together, chill dough well covered for 1 hour- up to 24 hours
·         After chilling dough, roll to ¼ inch thickness and fill pie plate.  Use extra dough to cut out creative star shapes to cover pie or roll out a top crust.  Chill dough in prepared pie plate while working on the pie

Instructions for Filling:
·         Place fresh prepared peaches  in a medium bowl and set aside.
·         In a small bowl combine sugar, cinnamon, lemon juice and clear gel. Mix well.
·         Pour sugar mixture over the prepared fruit, gently coat the fruit.
·         Fill pie shell with the fruit mixture.
·         Lay pie crust cut-outs on top of pie or add a full top crust. Crimp edges.
·         If desired, brush with egg wash (1 beaten egg and 1 t cold water) and sprinkle with sanding sugar and cinnamon
·         Bake on the lowest rack of a preheated 375 degree oven for 60 minutes, or until pie is browned and bubbling from the center.

Peach-Party Flatbread
Recipe by: Karri Perry, Blue Ribbon Kitchen Blog

Baking temperature: 350 degrees
Baking time: 10
Yield: 2 flat breads serves 4

·         2-4  store-bought flatbread
·         2 Tablespoons peach jam
·         ½ cup crisp cooked bacon
·         ½ cup fresh chopped peaches
·         ½ cup caramelized onions – 1 large Vidalia onion, 1 tsp butter, ½ tsp salt
·         2 Tablespoons crumbled goat cheese
·         1 cup baby arugula or baby spinach
·         1 Tablespoon lemon juice + 1 Tablespoon good olive oil
·         ¼ teaspoon coarse salt

·         In a medium saucepan combine peeled and sliced Vidalia onions, 1 teaspoon of butter and salt.  Cook on low heat checking every 5 minutes and stirring until onions have caramelized.  Removed from heat and let cool slightly. (This can take 30+ minutes…the key is low steady heat)
·         Peel and chop peaches. Place fresh prepared peaches in a medium bowl and set aside.
·         Place flatbreads onto a baking sheet.
·         Spread 1 Tablespoon of peach jam onto each flatbread.
·         Top with cooked crumbled bacon, goat cheese, caramelized onions and fresh peaches.
·         Bake in a preheated 350 degree oven for 10 minutes, or until the flatbread is hot and cheese begins to melt.
·         Remove from oven.
·         While flatbread cools slightly, dress the baby greens with the lemon juice, olive oil and salt.
·         Place dressed greens on top of flatbread, slice and serve.

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