peaches | Good Dinner Mrs Mellen

Category: peaches
- Peach Schnapps Pie with Streusel Topping
  
  Posted at 8:37 am by Good Dinner Mrs Mellen
  
  Aug 26th
  August is peach season with fresh picked peaches in all the markets. Peach pie is one of my favorites pies(I know I say that about every pie!). Sometimes you have to do something different, go a little rouge, shack it up! That’s what I did with this Peach Pie, I added Peach Schnapps to the filling, added a streusel topping all in a phyllo pie crust. I just let my creative cooking ideas flow for this show stopping pie!
  
  Streusel topping:
  
  1/2 cup plus 2 tablespoons unbleached all purpose flour
  
  1/2 cup old-fashioned oats
  
  1/3 cup cup (packed) golden brown sugar
  
  1/2 teaspoon salt
  
  6 tablespoons (3/4 stick) chilled unsalted butter, diced
  
  3/4 cup pecans, coarsely chopped
  
  Filling:
  
  3/4 cup sugar
  
  2 tablespoons quick-cooking tapioca
  
  3/4 teaspoon ground cinnamon
  
  1/4 teaspoon ground cardamom
  
  1/4 teaspoon ground nutmeg
  
  2 tablespoon Peach Schnapps
  
  3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
  
  Phyllo Pie Crust:
  
  10 14×9-inch sheets fresh phyllo pastry or frozen, thawed
  
  5 tablespoons butter, melted
  
  2 tablespoons sugar
  
  1/2 teaspoon cinnamon
  
  1/4 teaspoon nutmeg
  
  1/4 teaspoon ginger
  
  Preparation:
  
  Streusel topping:
  
  Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD Can be made 1 day ahead. Cover; chill.
  
  filling:
  
  Stir sugar and next 4 ingredients in large bowl. Mix in Peach Schnapps, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
  
  Crust:
  
  Lightly butter 10-inch-diameter tart pan. Place rimmed baking sheet in oven to heat. Combine sugar, cinnamon, nutmeg and ginger in small bowl.
  
  Set rack at lowest position in oven. Preheat oven to 400°F. Lay 1 phyllo sheet on clean work surface and brush lightly with butter (keep remaining phyllo sheets covered with plastic wrap and damp towel to prevent drying). Sprinkle 1scant teaspoonful cinnamon mixture over phyllo. Repeat 4 times with phyllo, butter, and cinnamon mixture. Arrange stacked phyllo in tart pan, gently pressing and allowing long sides to hang over edge of pan. Repeat layering process with 5 remaining phyllo sheets. Arrange stacked phyllo crosswise atop first sheets so that overhanging corners point in opposite directions. Roll overhang in to form edge of crust.
  
  Spoon filling into crust. Scatter topping over, breaking up large clumps.
  
  Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 30 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Baking, Dessert, desserts, Food, peaches, Pie | Tagged Peach Pie
- Fresh Summer Peach Pie in Puff Pastry
  
  Posted at 1:58 pm by Good Dinner Mrs Mellen
  
  Aug 26th
  August is Peach month in New England with the freshest local peaches coming to market. Perfect for peach pie! Growing up I spent long summer days with my grandparents harvesting vegetables and fruits from their extensive garden which covered half an acre of ground. My favorite fruit still today is peaches. At my grandparents I pick a few peaches, then eat a peach, continuing this routine until my stomach was filled with juicy peaches. I loved peaches so much that my mother planted a peach tree at our home just for me. For years I lovingly cared for my tree, harvesting luscious peaches which my mother made into mouth-watering peach pies. I’ve continued all these years later, taught by my mother, the art of making beautiful pies especially my favorite peach.
  
  Fresh Summer Peach Pie in Puff Pastry
  - 1 package Pepperidge Puff Pastry, thawed according to package instructions
  - 6 cups fresh peach slices (about 10 peeled peaches, sliced)
  - 3/4 cup sugar
  - 2 tablespoon instant tapioca, I used Kraft Minute tapioca
  - 1 teaspoon vanilla extract
  - 1/4 teaspoon almond extract
  - 1/8 teaspoon salt
  - 1 teaspoon lemon juice
  TOPPING
  - 2 tablespoons milk
  - 2 tablespoons fine white sugar
  INSTRUCTIONS
  
  PEEL AND PIT THE PEACHES, AND SLICE THEM ABOUT 3/8″ THICK. WHISK TOGETHER THE SUGAR AND THICKENER. COMBINE THE PEACHES WITH THE SUGAR MIXTURE, VANILLA, ALMOND, SALT, AND LEMON JUICE, MIXING THOROUGHLY. SET THE FILLING ASIDE.
  
  REMOVE THAWED PUFF PASTRY FROM PACKAGE. FLOUR A LARGE WORK SURFACE. ROLL THE DOUGH INTO A 12″ CIRCLE.
  
  PREHEAT THE OVEN TO 425°F.
  
  FOLD THE ROLLED-OUT DOUGH IN HALF, THEN IN HALF AGAIN; THIS WILL MAKE IT EASIER TO MOVE. PICK THE FOLDED DOUGH UP, PLACE IT IN A 9″ X 1 1/2″ PIE PAN. AND UNFOLD IT, CENTERING IT IN THE PAN.
  
  SPOON THE FILLING INTO THE CRUST. GENTLY DRAPE THE SECOND DOUGH CIRCLE UP THE FILLING. FOLD EDGES TOGETHER PINCHING TO SEAL. FINISH THE EDGES. BRUSH THE CRUST WITH MILK AND SPRINKLE WITH GRANULATED WHITE SUGAR, IF DESIRED; THIS WILL ADD A TOUCH OF SWEETNESS AND DELIGHTFUL CRUNCH.
  
  PLACE THE PIE ON A PARCHMENT-LINED BAKING SHEET, TO CATCH ANY SPILLS. BAKE IT FOR 35 – 45 MINUTES OR UNTIL THE CRUST IS GOLDEN BROWN.
  
  REMOVE IT FROM THE OVEN, AND PLACE IT ON A RACK TO COOL OVERNIGHT. IF YOU DON’T LET IT REST LONG ENOUGH, THE FILLING WILL BE TOO SOFT. STORE, WELL-WRAPPED, IN THE FRIDGE FOR 5 DAYS, OR FREEZE FOR UP TO 3 MONTHS.
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
  
  buzzchomp.com
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Food, Good Dinner Mrs Mellen, peaches, Pie, Uncategorized | Tagged Peach Pie, Pepperidge Farm Puff Pastry
- Perfect Peach Crumble with Vanilla Ice Cream
  
  Posted at 10:13 am by Good Dinner Mrs Mellen
  
  Aug 25th
  August is peach month with beautiful ripe peaches coming to market in New England. Peaches
  
  are a favorite with my family from sliced peaches topped with yogurt and granola to elaborate
  
  peach pies, tarts, cakes, cobblers, and crumbles. So many choices with to bake with delicious
  
  summer fruit to delight family and friends. A crumble differs from a cobbler, a biscuit topping
  
  while a crumble a topping of loose ingredients combined and place on top of the fruit. Don’t forget
  
  to serve with rich vanilla ice cream.
  
  Perfect Peach Crumble with Vanilla Ice Cream
  
  For the peach filling:
  
  1/4 cup brown sugar
  
  1/4 cup white sugar
  
  1/2 cup all-purpose flour
  
  1 teaspoon ground cinnamon
  
  1/2 teaspoon salt
  
  8 cups peaches, thinly sliced
  
  1 teaspoon cornstarch, dissolved in 1 tablespoon water
  
  1 lemon, juiced
  
  For the crumb topping:
  
  3/4 cup brown sugar
  
  1/4 cup sugar
  
  3/4 cup all-purpose flour
  
  3/4 cup oats
  
  1/4 cup slivered almonds
  
  1/2 cup dried cranberries
  
  1/2 teaspoon freshly grated nutmeg
  
  1 teaspoon ground cinnamon
  
  1/2 teaspoon salt
  
  1 egg, slightly beaten
  
  1 stick unsalted butter, melted
  
  Vanilla ice cream* or whipped cream, for serving
  
  Directions
  
  Preheat oven to 450 degrees F. To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon, and salt. Add peaches and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Butter a 12 by 8-inch oval dish and add to peach mixture.
  
  To make the crumb topping: In a medium bowl, combine dry ingredients. Top peaches with crumb topping. Pour melted butter over crumb topping. Place in oven, bake uncovered for 35 – 40 minutes. Remove from the oven and let sit for 15 minutes before serving. Serve with vanilla ice cream
  
  * I love Breyer’s Ice Cream!
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Dessert, desserts, entertaining, Farm Fresh Produce, Food, peaches, summertime recipes | Tagged Breyer's Ice Cram, Peach Crumble
- Springtime Lemon Pasta with Prosciutto and Asparagus
  
  Posted at 6:59 am by Good Dinner Mrs Mellen
  
  Apr 11th
  Springtime cooking for me always includes foods with asparagus and lemons. Add pasta, prosciutto, and cream for an easy deliciously simple meal. My passion for good food leads me to create easy meals that are fresh and flavorful with simple ingredients. Eating food for nourishment doesn’t mean that we need to sacrifice on taste. Food is meant to be savored, enjoyed with family and friends not to be rushed eating standing up or walking down the street. Make an easy beautiful meal, invite family and friends to relax while you all create lasting memories to cherish.
  
  Ingredients
  
  1 pound spaghetti or linguine
  
  Kosher salt
  
  3 tablespoons olive oil
  
  1 cup thinly sliced shallots (about 2 large)
  
  4 ounces Prosciutto, cut into thin strips
  
  1 cup asparagus, lightly steamed
  
  1 cup heavy cream
  
  1 tablespoon plus 1 1/2 teaspoons finely grated lemon zest (from about 1 large lemon)
  
  2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
  
  Freshly ground black pepper
  
  Freshly grated Parmesan (for serving)
  
  1/2 lemon thinly sliced for garnish
  
  Preparation
  
  Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
  
  Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add Prosciutto, asparagus, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
  
  Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Place pasta on a plate then top with parsley, Parmesan seasoning with more pepper. Garnish with lemon slices.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in cooking, Food, Main Dish, peaches | Tagged asparagus, lemon, pasta, prosciutto
- Peach Schnapps Pie with Streusel Topping
  
  Posted at 5:12 pm by Good Dinner Mrs Mellen
  
  Sep 5th
  August is peach season with fresh picked peaches in all the markets. Peach pie is one of my favorites pies(I know I say that about every pie!). Sometimes you have to do something different, go a little rouge, shack it up! That’s what I did with this Peach Pie, I added Peach Schnapps to the filling, added a struesel topping all in a phyllo pie crust. I just let my creative cooking ideas flow for this show stopping pie!
  
  Streusel topping:
  
  1/2 cup plus 2 tablespoons unbleached all purpose flour
  
  1/2 cup old-fashioned oats
  
  1/3 cup cup (packed) golden brown sugar
  
  1/2 teaspoon salt
  
  6 tablespoons (3/4 stick) chilled unsalted butter, diced
  
  3/4 cup pecans, coarsely chopped
  
  Filling:
  
  3/4 cup sugar
  
  2 tablespoons quick-cooking tapioca
  
  3/4 teaspoon ground cinnamon
  
  1/4 teaspoon ground cardamom
  
  1/4 teaspoon ground nutmeg
  
  2 tablespoon Peach Schnapps
  
  3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
  
  Phyllo Pie Crust:
  
  10 14×9-inch sheets fresh phyllo pastry or frozen, thawed
  
  5 tablespoons butter, melted
  
  2 tablespoons sugar
  
  1/2 teaspoon cinnamon
  
  1/4 teaspoon nutmeg
  
  1/4 teaspoon ginger
  
  Preparation:
  
  Streusel topping:
  
  Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD Can be made 1 day ahead. Cover; chill.
  
  filling:
  
  Stir sugar and next 4 ingredients in large bowl. Mix in Peach Schnapps, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
  
  Crust:
  
  Lightly butter 10-inch-diameter tart pan. Place rimmed baking sheet in oven to heat. Combine sugar, cinnamon, nutmeg and ginger in small bowl.
  
  Set rack at lowest position in oven. Preheat oven to 400°F. Lay 1 phyllo sheet on clean work surface and brush lightly with butter (keep remaining phyllo sheets covered with plastic wrap and damp towel to prevent drying). Sprinkle 1scant teaspoonful cinnamon mixture over phyllo. Repeat 4 times with phyllo, butter, and cinnamon mixture. Arrange stacked phyllo in tart pan, gently pressing and allowing long sides to hang over edge of pan. Repeat layering process with 5 remaining phyllo sheets. Arrange stacked phyllo crosswise atop first sheets so that overhanging corners point in opposite directions. Roll overhang in to form edge of crust.
  
  Spoon filling into crust. Scatter topping over, breaking up large clumps.
  
  Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 30 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, desserts, Food, Good Dinner Mrs Mellen, peaches, Pie | Tagged Good Dinner Mrs Mellen, Peach Pie, phyllo, streusel topping
- Summertime Country Lattice Peach Pie
  
  Posted at 5:03 am by Good Dinner Mrs Mellen
  
  Jul 12th
  Country Summertime Peach Pie
  
  I love making fresh fruit pies especially in the summer. Pies are perfect for all occasions especially family reunions, picnics, barbecues or just a plain old family dinner. Bake up a delicious pie and what it quickly disappear like magic! Don’t be daunted by making your own crust you can always purchase pie crust in the dairy sections of the grocery store for excellent results too!
  
  Flakiest Pie Crust
  Ingredients:
  Servings: Makes two 9″ pie crusts
  2¼ cups all-purpose flour
  1 tablespoon sugar
  1 teaspoon kosher salt
  1 cup (2 sticks) plus 2 tablespoons chilled unsalted butter, cut into pieces
  1 tablespoon apple cider vinegar
  
  Preparation:
  Mix flour, sugar, and salt in a large bowl. Toss butter in flour mixture to evenly coat. Working quickly and aggressively, use your fingers to rub butter into flour to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and chunky).
  Combine vinegar and 3 Tbsp. ice water in a small bowl and drizzle over flour mixture, running your fingers through the flour as you drizzle to evenly distribute (think of running your fingers through your hair). Knead dough in the bowl until it starts to come together (it will still look a little dry).
  Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges. Divide dough into 2 pieces and press into about 1″-thick disks. Wrap with plastic and chill at least 1 hour.
  Do Ahead: Dough can be made 5 days ahead; keep chilled, or freeze up to 1 month.
  Filling:
  
  1/2 cup sugar
  2 tablespoons sifted flour
  1/2 teaspoon ground cinnamon
  1/4 teaspoon salt
  6 ripe peaches(about 5 pounds)
  1 tablespoon lemon juice
  1/4 teaspoon almond extract
  1 tablespoon butter
  Milk or cream
  Sugar
  
  Mix sugar, four, cinnamon and salt together.
  Drop peaches, 3 or 4 at a time, into boiling, water, leave in 15 to 30 seconds; lift out with slotted spoon. Peel off skins: cut in half; remove pits, then slice(you should have 10 cups).
  Place peaches in a large bowl; sprinkle with lemon juice and almond extract; toss lightly. Sprinkle with sugar mixture; toss gently mix.
  Prepare pastry. Spoon filling into bottom crust; dot with butter.
  **Weave lattice top(directions below). Brush lattice top with milk or cream and sprinkle with sugar.
  Bake in 425 F 15 minutes; then lower to 350 F; continue to bake 35 to 40 minutes longer or until pastry is golden and juices bubble up near center. Cool on wire rack 1 hour.
  
  Lattice pie top:
  1 Before starting the lattice top, roll out half of your pie dough and line your pie dish with it. The dough should extend beyond the rim of the pie dish by about half an inch. Put it in the refrigerator to chill while you work on the lattice. On a lightly floured surface, roll out the other half of your pie dough to the same extent as the first half (about 3 inches beyond the diameter of your pie dish). Make sure your dough is chilled.
  2 Cut the dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips. You can use a blunt knife, pizza wheel, or pastry wheel with a ruler as your guide.
  3 Fill your pie shell with the pie filling. Lay out 4 to 7 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling, with about 1/2-inch to 3/4-inch space between them. Fold back every other strip.
  4 Place one long strip of dough perpendicular to the parallel strips as shown. Unfold the folded strips over the perpendicular strip.
  5 Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip.
  6 Continue this process until the weave is complete over the top of the pie.
  7 Trim the edges of the strips flush with the dough of the underlying pie dish, which should be about half an inch over the sides. Fold back the rim of the shell over the edge of the lattice strips, and crimp to secure.
  **If this sounds too complicated there are many video’s on line that will help you make a perfect lattice top.
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in peaches, Pie | Tagged baking, Desserts, Peach Pie
- Search for:
- Recent Posts
- Categories
  - Food (151)
  - Good Dinner Mrs Mellen (143)
  - Easy recipes (90)
  - Vegetarian (68)
  - family meals (60)
  - Main Meal (51)
  - Healthy (51)
  - Main Dish (51)
  - Baking (45)
  - entertaining (44)