Cuisine. Life’s deep and meaningful questions. 10-24-14

Peach-Crumble

I’ve previously posted a vodka/butter pie crust recipe, and that recipe makes enough for a full pie, top and bottom, and a portion left over to make a tart shell. I had 5 big peaches sitting in the fridge waiting for a project. Normally, they would be on the counter, but I had to give up the idea of leaving fresh fruit on my counter once a tribe of fruit flies came in from the garden and decided to try to make a home in my kitchen. All they get now is a sad death in the vinegar traps I’ve set up around the kitchen, which seems to have solved the problem.

So I’ve had these gigantic peaches taking up valuable space in my fridge, some spare pie crust, a partial stick of butter, and the possibility of salted caramel ice cream still remaining in my chest freezer in the basement, as I’ve tried to not sit in front of the TV with a half gallon tub of the stuff and a big ole’ spoon, as that never ends well. Late night ice cream can make for some crazy dreams, indeed.

Preheat the oven to 375 Degrees Fahrenheit

Roll out the dough and put it in a pie pan. Fold and  crimp the edges and set aside.

I peeled and sliced 5 big peaches into a large bowl, added 2/3  cup of organic sugar, 2 tablespoons of maple sugar, a half teaspoon of dried ginger, and 1/8 teaspoon of dried red cayenne pepper.  The pepper helps the ginger hang onto a little of its heat through the baking.

I put 4 tablespoons of butter in the microwave for 30 seconds and while that melted, put a cup of flour, 1/4 cup of sugar, a 1/2 teaspoon of cinnamon . 1/2 teaspoon of kosher salt, and a half teaspoon of dried ginger in the bowl, then added the melted butter slowly until nice crumbs formed.

Pour the peach filling into the crust. Top the filling with the crumble. Bake in the oven for 45 minutes or until the crumble is browned and the filling is bubbling away nicely.

Do not fall into the temptation of trying to taste it now.  This pie needs to cool to set up properly. You also don’t want your filling running all over the bottom of your pie pan, so while I’m waiting for mine to cool, I was fiddling about with the glamour shot in Photoshop.

I’m a Graphic Designer by trade, who is now taking advantage of an opportunity to do a bit of Freelancing, but while doing that, seeing if its possible to be successful by doing the exact opposite of what everyone keeps telling me to do, which is focus. I have a lot of interests. Could I conceivably become successful by trying to do ALL of the things I like to do, rather than just choosing one and abandoning the others?

Anyway, I am so looking forward to having some pie later.

About gojohnego

Avid foodie and kitchen tinkerer, artist, news junky and political wonk, musician, blogger, naturist, dog-daddy, and owner of a kinky play-space. ...and did I mention I'm single ;)
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