Skip to main content

Rhubarb-Peach Pie

I'm not sure what is the most surprising thing about this pie.  It is an odd combination of fruits- peaches and rhubarb.  It is also made with ingredients I had on hand.  The peaches and rhubarb were in my freezer, along with the lonely, old, store-bought pie crust.  But I think the most surprising thing about this pie is I made it without a recipe.  I have NEVER baked without a recipe. I cook dinner like that all the time, but I've always considered baking a more exact science.  I guess I was feeling a bit rebellious today.

Here's how I did it....

I defrosted the fruit and the pie shell on the counter.  I rolled the pastry into my glass deep dish pie pan.  I dumped the fruit into a bowl with about a cup of sugar.  I had no idea how much to add, but I knew the peaces would probably be sweet enough, but I know from past experience with rhubarb pie recipes, it requires a good bit of sugar.  I added the cup, then tasted until the raw rhubarb was tolerable.  I could have put more, but with the peaches, I decided not to.  I then added 2 tablespoons of instant clearjel powder from King Arthur Flour.  This stuff is great!  I used to use instant tapioca to thicken my fruit pies, but not anymore!  If you bake pies frequently, it's worth following the link and checking it out!  I let the fruit sit and fester in the sugar and clearjel for about 15 minutes, then dumped it into the pie shell.  Since I only had one pastry crust, I decided to do a streusel topping.  I mixed about 3/4 cup of assorted nuts I found in the freezer (mostly hazelnuts, but a few sliced almonds as well) that I bashed with a rolling pin to break up.  Then I mixed maybe half a cup of brown sugar with the same amount of whole wheat flour.  I melted half a stick of unsalted butter and mixed everything together with a dash of kosher salt.  I sprinkled the mixture on top of the pie, loosely covered it foil and baked it at 350 degrees for 45 minutes.  I took the foil off and then cooked it another 20 minutes or so.  I poked at it with a knife, and it seems to have thickened up nicely.  I'm planning to serve it with some whipped heavy cream infused with Calvados.  I'm thinking it won't suck.


Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Pork Posole- Instant Pot Version

I have a good friend at work who is from the Jalisco region of Mexico.  Lorenza grew up outside of Puerto Vallarta.  Recently, she has been educating me on where to find the best Hispanic products and food in the valley where we live.

Aside from ruining my ability to ever eat Mexican food in Rifle ever again, her teachings have made me rediscover my love of Mexican food- both dining out and making it at home.

My husband, Will, is battling a cold for the second time in a row- which was the only excuse I needed to get in the kitchen and whip up some posole.

In my opinion, posole is to Mexican mamas what chicken noodle soup is to American/Southern mamas... pure comfort.

I make absolutely no claims of authenticity, nor do I believe this is the best way to make it.  But it sure did hit the spot after a day of cleaning and craft projects!

Here’s the link to the recipe I used from a blog I read frequently called “Pressure Cooking Today.” I did not follow it exactly (big shock- I know) as I…

Day 1 of Summer 2018!

There are obviously many things to enjoy about summer. Cooking is one of my favorites. Making creative meals at a leisurely pace is a luxury that rarely occurs during the school year. 
This is my first leisurely breakfast creation of the summer. I had leftover roasted sweet potatoes, so I threw them in my trusty cast iron skillet with some rough-chopped red onion and breakfast sausage. Devin likes his eggs scrambled. I like my hash topped with a fried egg. Either way you go- it was a suitable First Breakfast of the Summer!