Musings on life and pie
My life and pie go hand in hand. Maybe it is my Western Michigan roots,
or my Aunt Robin who made me a blueberry pie every year for my birthday,
but for as long as I can remember I have had a long standing love affair with pie.
Be it apple, peach, cherry or my daughter's favorite strawberry rhubarb,
there is not a fruit pie which I don't like to eat or make.
or my Aunt Robin who made me a blueberry pie every year for my birthday,
but for as long as I can remember I have had a long standing love affair with pie.
Be it apple, peach, cherry or my daughter's favorite strawberry rhubarb,
there is not a fruit pie which I don't like to eat or make.
I remember back to when I was first married almost 16 years ago,
receiving a pie cookbook. Acquiring that book marked a turning point for me,
from a pie eater to a pie baker.
I devoured it, the way some do with a Julia Child's cookbook,
making recipe after recipe and even now with it's binding broken and
the pages falling out, it is still one of my nearest and dearest friends for
I cut my pie making teeth on it.
.
receiving a pie cookbook. Acquiring that book marked a turning point for me,
from a pie eater to a pie baker.
I devoured it, the way some do with a Julia Child's cookbook,
making recipe after recipe and even now with it's binding broken and
the pages falling out, it is still one of my nearest and dearest friends for
I cut my pie making teeth on it.
.
When we moved to our home, we planted fruit trees so that I could make pies and jams
from our own yard. Who knew that within the next fifteen years
we would plant over 50 plus fruit trees, a rambling potager, a plethora of raised beds,
12 laying hens and a coop to boot. Turning our home and half acre property
into an organic urban farm. Inspired by my Midwestern roots and Grasse in the
South of France we have built our life around cooking and cultivating our food.
One could say that my love of pie
was the seed of this "new" life we now live:
A simple, sustainable, organic farm life,
in the middle of the city.
from our own yard. Who knew that within the next fifteen years
we would plant over 50 plus fruit trees, a rambling potager, a plethora of raised beds,
12 laying hens and a coop to boot. Turning our home and half acre property
into an organic urban farm. Inspired by my Midwestern roots and Grasse in the
South of France we have built our life around cooking and cultivating our food.
One could say that my love of pie
was the seed of this "new" life we now live:
A simple, sustainable, organic farm life,
in the middle of the city.
With all this rain and cold winter weather, I find myself looking forward to the promise of spring
and of all those pies, tarts and jams we will make from our own abundance.
Here is my favorite recipe using our own Desert Gold peaches.
and of all those pies, tarts and jams we will make from our own abundance.
Here is my favorite recipe using our own Desert Gold peaches.
Boho Farm Peach Pie
6 cups of Ripe Desert Gold peaches, peeled and sliced
1/3 cup sifted flour
1/2 cup to 1cup sugar--depends on how sweet the peaches are that year
2 tablespoons of cold butter, cut into small pieces
Juice of a 1/2 of lemon
Two 9 inch lard pie crusts chilled
Two 9 inch lard pie crusts chilled
preheat the oven to 400 degrees. Combined the peaches, flour, sugar and lemon juice in a bowl and mix with your hands gently.
After all ingredient are mixed evenly, pour into the pie shell and top will the pieces of butter.
Then lattice the top crust.
Bake for 50 minutes until center is bubbling.
After all ingredient are mixed evenly, pour into the pie shell and top will the pieces of butter.
Then lattice the top crust.
Bake for 50 minutes until center is bubbling.
Enjoy!
