Maw Maw Ruby’s Southern Peach Pie Recipe

My husband’s grandmother (Maw Maw) Ruby is quite possibly the best home cook this side of the Blue Ridge.  She is absolutely amazing in the kitchen.  For years, whenever we go to visit, we always leave with a tummy full of some sort of pie and it is fabulous.  One of Chad’s favorite pies of hers is the peach pie and so I have been trying to replicate it for years now.  The first time I tried it was too runny… the second time it was too stiff so this time I actually called her and took note vigorously as she told me the recipe again.  Third time is definitely a charm.  Check out this recipe – it’s mouth watering. 

Ingredients:

(Filling)

1. 1 tbsp Tapioca
2. 1 tsp Vanilla Extract
3. 2 tsp Cinnamon
4. 1 1/2 cup Sugar
5. ½ cup Brown Sugar plus some for sprinkling
6. ¼ cup Butter (diced into small square pieces)
7. Peaches… DUH (check out your local farmer’s market for some good picks)

(Crust)

1. You are always welcome to buy a pre-made crust at the store.  I won’t judge.
2. Here is a good recipe for a nice basic pie crust that I used for this recipe.
3. Note:  You can do whatever you want for the top – you can do a traditional pie top (Thank You Martha Stewart’s Baking Handbook) or break out your cookie cutters like I did and make some magic.  I used Martha Stewart’s recipe for Pate Brisee noted below:
   1. 2 1/2 cups all- purpose flower
   2. 1 tsp salt
   3. 2 sticks butter cold, cut into pieces
   4. 1/4 cup ice water

(other stuff)

1. Tin foil to cover pie in oven
2. 1 cup egg wash for crust

How-To:

1. Preheat oven to 425*F
2. Peel peaches gently… clearly I still need some practice with this
3. Cut peaches into smaller  pieces
4. Mix peaches with sugar , cinnamon, vanilla and tapioca.  Let sit at room temperature.
5. Make pie crust (found on page 224 of Martha Stewart’s Baking Handbook)
   1. Combine flour and salt – pulse to combine.
   2. Add butter and mix until it resembles large crumbs.
   3. Add ice water slowly and mix until the dough holds together without being sticky
   4. Put dough on clean surface and divide in half.
   5. Wrap each halve in plastic wrap and form into a disk shape.
   6. Refrigerate for at least an hour or overnight.
   7. Roll out each disk and form the first one into the desired shape in the baking dish.
6. Apply egg wash to pie crust
7. Pour peach mix into crust
8. Add diced butter into peach mix
9. Top peach mix with a sprinkling of brown sugar
10. Add top crust
11. Egg wash top crust
12. Cover pie with tin foil and bake at 425*F for 15 minutes
13. Lower oven temperature to 350*F for 30 minutes (check the pie periodically … may take a few minutes more or less to finish)
14. Once finished, let cool and serve when ready! (excuse the photos… they were from my husbands cell phone)

This pie is best served with some home made whip cream or cool whip.  Chad posted this photo on facebook and tagged it saying, “marriage is tough”… note the sarcasm.

Enjoy!
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Peach Crisp Recipe

 

Despite my recent bout of calorie counting, I have been battling this crazy urge to bake something.  Well, I couldn’t hold it in any longer so here is my newest creation – Peach Crisp!  Inspired by my husband’s Grandmother (Maw Maw, in Southern)  to make something peachy, I took a couple recipes I found and put them all together and then added some love and a couple extra yum-yums to make it my own.  Here is the recipe – feel free to change it around and add your own spice to it.

Ingredients:

(Topping)

1. 1/3 cup Organic Sugar
2. 1/2 cup White Whole Wheat Flour
3. 1/2 cup Quick Oats
4. 1 tbsp Cinnamon – or to taste
5. 1/4 tsp Salt
6. 1/4 cup Canola Oil
7. 2 tbsp Water
8. 2 tbsp Brown Sugar

(Filling)

1. 12 Peaches – the riper the better
2. 1/4 slice of lemon
3. 1/4 slice of lime
4. 1/4 cup Lemon Seltzer
5. 2 tbsp White Whole Wheat Flour
6. 1/4 cup Organic Sugar

How-To:

1. Preheat oven 375*
2. Start boiling a large saucepan of water.
3. Whisk flour, sugar, oats, cinnamon and salt together in a large bowl.
4. Stir in oil and water until blended.
5. The mix will be a little clumpy but just go with it and put it to the side for now!
6. Blanch peaches in batches:
7. Place 3-4 peaches in boiling water for 90 seconds.

1. Remove peaches and place in ice water until cool.

1. Peel skin off of peaches and cut peaches into small wedges.
2. Mix together peaches, juice from lemon and lime wedges, lemon seltzer water, flour and sugar.
3. Pour peach mix into 8×8 baking pan or deep pie pan.
4. Bring back the topping mix and spread evenly over the peaches.
5. Sprinkle the brown sugar over the topping and pop in the oven for 30 minutes.
6. When finished, the Crisp should be bubbling around the edges.

This Peach Crisp is fantastic served hot or room temperature with vanilla ice cream or fat-free Cool Whip (my favorite!)  Serve this up  at a barbecue, picnic or after a nice summer dinner – it is a huge hit!

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