You're so right about losing sense of time! That happens to me constantly when drawing, like it's meditative or something. This drawing took me about half an hour. I had to eat some peach slices in between drawing time too. If you'd like I can send you the recipe that I use for this peach pie...it's delicious!
Actually, this is easy...I'll post it here in case anyone wants it:
Creamy Peach Pie
¾ cup sugar, plus 1 Tbsp. divided 3 Tbsp. Cornstarch ½ tsp. Ground nutmeg ¼ tsp. Ground ginger ¼ tsp. Ground cinnamon 4 Tbsp. Whipping cream, divided 1 Tbsp. Lemon juice ½ tsp. Almond extract 7 cup sliced, peeled peaches (about 7 med.)
Line a 9-inch pie plate with crust. In a bowl, combine ¾ cup sugar, cornstarch, nutmeg, ginger, and cinnamon; stir in 3 tablespoons of cream, lemon juice, and extract. Add the peaches; toss gently. Pour filling into crust. Place top crust over filling; trim, seal, and flute edges. Make cutouts in top crust. Place cutouts on top of pie. Brush pastry and cutouts with remaining cream and sprinkle with sugar. Cover edges loosely with foil. Bake at 400 for 40 min. Remove foil bake another 8-10 min. until crust is golden and filling is bubbly. Cool on wire rack. SCRUMPTIOUS!
The most ultimate, scrumptiously best part of summer is the making of peach pie! Love it, love it, love it!
You're so right about losing sense of time! That happens to me constantly when drawing, like it's meditative or something. This drawing took me about half an hour. I had to eat some peach slices in between drawing time too. If you'd like I can send you the recipe that I use for this peach pie...it's delicious!
ReplyDelete;)
Actually, this is easy...I'll post it here in case anyone wants it:
ReplyDeleteCreamy Peach Pie
¾ cup sugar, plus 1 Tbsp. divided
3 Tbsp. Cornstarch
½ tsp. Ground nutmeg
¼ tsp. Ground ginger
¼ tsp. Ground cinnamon
4 Tbsp. Whipping cream, divided
1 Tbsp. Lemon juice
½ tsp. Almond extract
7 cup sliced, peeled peaches (about 7 med.)
Line a 9-inch pie plate with crust. In a bowl, combine ¾ cup sugar, cornstarch, nutmeg, ginger, and cinnamon; stir in 3 tablespoons of cream, lemon juice, and extract. Add the peaches; toss gently. Pour filling into crust. Place top crust over filling; trim, seal, and flute edges. Make cutouts in top crust. Place cutouts on top of pie. Brush pastry and cutouts with remaining cream and sprinkle with sugar. Cover edges loosely with foil. Bake at 400 for 40 min. Remove foil bake another 8-10 min. until crust is golden and filling is bubbly. Cool on wire rack. SCRUMPTIOUS!