You know how you read a title of a story that says "I'm back..." and what follows is "did you miss me?" I hate that. That is NOT what I'm going to say. You know why? I missed YOU guys. Holy smack-a-doodles did I miss you guys! I mean seriously, I felt like I was gone for a year. I know I led you all to believe that I was away on a nice, peaceful, relaxful vacation. I wasn't really. Something at home happened that made our lives just stop and go "whoa". It wasn't anything life threatening, but it was truly scary enough.
To make a long story short, all is fine now, our lives are back on track and things are finally coming around to a normal schedule again. Grateful. A HUGE thank you to all my friends for your emails and phone calls--you know who you are and I love that you cared about me and my family. Thank you, that meant the world to me and the hubster.
On to the good stuff! Let's talk about food and whats happening. Have I been the only one pigging out this summer? Tell me (lie please) you've been pigging out too? Make me feel better. The gym, my workouts have been non-existent. Bad, very bad. But I have been swimming, so that counts a bit. I've been swimming daily and nightly watching Shark Week on TV (in HD too--super wild that way). So while I'm in the water swimming away what thoughts go round and round in my head? Yes, those thoughts of humans getting bit by sharks! Always a ton of sharks in the water while I swim; this is whats played through my head as I swim back to the shore. Well, it gets me swimming faster, so........ Amazing what your brain will do when you let it ride on it's own, unsupervised.
I didn't know which latest food creation to share with you first so I picked the one I ate the most of this week: peaches. Lately those peaches at Whole Foods have been fabulous! So flavorful, so plump and huge. I've been eating a lot of them and saved a few for this wonderful peach and creme fraiche pie I saw over at Martha Stewart's website.
This is a peach & creme fraiche pie. The recipe is found here. Changes I made were adding double the crumb topping and serving it with fresh whipped cinnamon cream (just add a couple teaspoons of cinnamon sugar to your whipping cream while you're whipping it). Also, before you're ready to whip your cream add the bowl and beaters to the freezer. This way they'll be nice and cold when you go to whip it up--wonderful little tip. This pie was really good, I mean really good. I truly thought this pie would be heavy and dense, not at all. It was very light tasting, I'm sure it's not so light in calories, but the overall texture was light--surprisingly.
Peach & Crème Fraiche Pie
recipe from martha stewart
My notes: Changes I made were doubling the crumb topping. Her version there was hardly any crumb. I also served this with fresh whipped cinnamon cream (just add a couple teaspoons of cinnamon sugar to your whipping cream while you're whipping it). Also, before you're ready to whip your cream add the bowl and beaters to the freezer. This way they'll be nice and cold when you go to whip it up--wonderful little tip.
FOR THE PATE SUCREE
1 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup cold (1 stick) unsalted butter, cut into pieces
1 large egg yolk, lightly beaten
2 tablespoons ice water, plus more if needed
FOR THE STREUSEL
1/4 cup confectioners' sugar
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
1/4 cup cold (1/2 stick) unsalted butter, cut into pieces
FOR THE FILLING
1 1/2 pounds ripe (4 to 5 medium) yellow peaches, pitted and quartered
2 tablespoons granulated sugar
Pinch of salt
5 tablespoons creme fraiche
Make the pate sucree: Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. add egg yolk, and pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together. Turn out dough onto a work surface; shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days).
Make the streusel: Sift together sugar, flour, baking powder, and salt in a medium bowl. Using your hands or a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
On a lightly floured surface, roll out dough to about 1/8 inch thick. Fit into a 9 1/2- or 10-inch pie plate (about 1 1/2 inches deep). Trim edge to 1 inch; fold under, and crimp as desired. Pierce bottom of dough all over with a fork. Transfer to freezer for 30 minutes.
Preheat oven to 400 degrees.
Cover edge of crust with foil. Line crust with parchment paper, and fill with pie weights or dried beans. Bake, covered, 10 minutes. Remove weights and parchment (keep foil on edge).
Bake until pale golden brown, 5 to 8 minutes more. Transfer to a wire rack to cool slightly; remove foil; reduce oven temperature to 375 degrees.
Make the filling: Put peaches into a medium bowl, and sprinkle with sugar and salt; gently toss to coat. let stand 15 minutes.
Spread 2 TB creme fraiche onto bottom of crust; sprinkle with one-third of the streusel. Arrange peaches on top; spread or dot with remaining 3 TB creme fraiche. Sprinkle with remaining streusel.
Bake pie until creme fraiche is bubbling and streusel is golden brown, about 50 minutes. Cover edge of crust with foil if it's browning too quickly. Let cool on a wire rack 15 minutes. Serve warm or at room temperature.