Scent Of Summer

Peach and Blueberry Pie

Scent of peach is what I believe Summer’s fragrance is like. Holding one up an inch from my nose and doing some inspections at the super market. My husband starts bragging to me how great Hurricane Utah peaches are and how store bought peaches even don’t come close, and so on. I abruptly interrupted by saying  “Honey  we’re out of milk, fetch me some, will you?” “As you wish”  and off he goes. I put some peaches in the plastic bag fast. Too bad we’re not in Hurricane.

I must have grandkids withdrawal symptoms for sure. House is too quiet. I’m craving for some sweetness. What is a Summer-like dessert? I start digging in THE FILE for ideas between laundry cycles. The yellowed newspaper recipe clipping caught my eye - Peach and Blueberry Pie - you’re today’s winner! I announced with some hesitation. There is no pictures, well I don’t necessary hate a mystery.

My grand daughter had 6th birthday. This cowboy hat is one of her gifts. Cool yah?

My daughter made this cake from Momofuku Milk cook book.

My grandson loves water.

Time to say good bye.

Make two pie dough

I made this pie from scratch because I didn’t have frozen pie shell but you could use store bought ones. I don’t think it makes too much difference. My favorite is Marie Callender’s frozen pie shell packaged 2 in tin pie pans. Who said “‘easy as pie”? Making good pie dough is tricky and needs muscle. I like a friend’s recipe but this basic dough recipe is good too. You will have a flaky pie shell if you put all the ingredients in refrigerator to chill at least 1 hour before you start making. Use a glass pie pan for this recipe.

• 2-3/4 cups unbleached all-purpose flour
• 2 Tablespoons granulated sugar
• Pinch of Kosher salt
• 2 sticks cold unsalted butter, cut into 1/2 inch pieces.
• Icy-cold water about 5 Tablespoon
• Flour for rolling out the dough

1. Combine the flour, sugar, salt and butter in the bowl of a food processor. Pulse the mixture until butter is the size of small peas, about 12 pulses. Do not over blend.
2. Add 5 Tablespoon of water then pulse just until the dough is crumbly.
3. Test the dough by gently squeezing some dough in your hand. If the dough comes together without any dry pieces, you’ve added enough water. If still floury, add more water one Tablespoon at time.
4. Press the dough into 2 flat 1-inch thick disks. Do not over handle the dough (one disk is larger, use about 2/3rd of dough and other use 1/3 for this pie)
5. Wrap the disks in plastic and refrigerate at least 1 hour.
6. Remove disks from refrigerator and wait 15 minutes.
7. Generously flour a work surface and sprinkle more flour on the top of the dough.
8. Roll in into an evenly thick 14 inch circle. Roll from the center out and away from your body, be careful as too many crosses make dough tough so rotate quarter turn. running a large metal spatula underneath to make sure the dough is not sticking to the work surface. Transfer to glass pie pan and press it into and along the inside bottom edge. Trim the dough 1/4 to 1/2 inch hanging over the side. Fold the excess so the edge is double thick. Make a decorative pattern along the edge if you like.
9. On a generously floured surface, roll out other disk to 1/8 inch thick. Make 10 3/4 inch to 1 inch wide strips.

Make peach and blueberry filling

• 6 medium peaches-peeled and sliced into 1/4 inch wedges (about 4 cups).Pull the skin off this way.
  
  
• 1- 1/4 cup blueberries
• 1/3 cup granulated sugar
• 1/4 cup cornstarch
• 1-1/2 teaspoons lemon juice
• 1/4 teaspoon Kosher salt
• 1 Tablespoon heavy whipping cream

1. Pre heat oven to 350 degrees.
2. Combine the peaches, blueberries, sugar, corn starch, salt and lemon juice in a large bowl.
3. Spread evenly over the bottom of the pie crust.
4. Lay 5 of the lattice strips vertically across the fruit filling.
5. Lay the remaining 5 strips horizontally to form a lattice pattern.
6. Cut off extra overhanging dough and press the strips into the side of the dough.
7. Brush the strips with the cream. Sprinkle 2 teaspoons of sugar on top if you like.
8. Put pie on cookie sheet to prevent spilling. Bake the pie until the filling is bubbly, about 1 hour to 1 hour and 15 minutes.*Roses from our garden.

* For a more flaky bottom crust- bake the pie for 20 to 30 minutes at 375F before putting in the filling. Use pie weight or parchment paper filled with uncooked rice or beans to avoid puffing up during baking.

Rainer cherries are now in stores. Cherry pie next?

Kylie

My son wished for a pet on his 10th birthday. My husband and I both worked at the time so we settled for a cat. Thinking that it’s easier to take care of than a dog. My husband and son went to rescue a cat from Oregon Humane Society one day. They brought her home in a white box. I was a bit surprised that it’s was not a kitten. Already fixed indicated that she was someone’s pet and probably strayed. Ordinary tortoise fur with beautiful face but she was very frightened and hid under the bed for a couple months. We didn’t change her name, we thought it was cute. She warmed up to us slowly then she turned into a people cat. She was always curious and happy to meet new people when they came to visit. She looked sad when we locked her in a room so that she wasn’t underfoot. She has been a constant companion for us even when our son left home for college. She has been showing her age and last week after 16 years she passed away.  I’m not choking the cat, just trying to turn her head to look at the camera.