Peach Pile

Never heard of a Peach Pile?  That might be because I made it up.  Yep.  See, this weekend  for my mom’s birthday I made a very special, ooey gooey, deep dish peach pie that was topped with a buttery, sugary, cinnamony oat topping.  It smelled delicious, it looked delicious and I just knew it was going to taste delicious.  But there was only one problem–it DID NOT want to come out of its pan.  Nuh uh.  Wasn’t having it.  Absolutely refused to be eaten.  Unfortunately we had to get a little rough with the pie and ended up with what I could only think of in my mind as a big ‘ole pile of peaches and crust.  See below.

I think part of the problem was that in my haste I didn’t wait for the pie to cool down enough (as in all the way), in fact, it was still slightly hot.  So while we didn’t have the massively tall, delicously perfect slices of pie I had imagined in my mind, we still had an amazingly good pile of peaches, buttery crust and oatmeal topping that was everything I imagined it would taste like along with some cold, creamy vanilla ice cream.  Oh yes, and I did use a store-bought crust only because I think they are quite good and didn’t want to take the 4.5 HOURS to make the pie that a homemade crust would have required.

I will say that not one person cared about what the pie looked like once they started eating it.  We were licking our plates clean with this one.

Enjoy!

See original recipe here.

Peach Pile
 
Ingredients
  • 1, 9-inch Deep Dish Pie Crust (I used store bought)
Peach Filling
  • 8 Large Firm, Fresh, Ripe Peaches
  • ¼ c. AP Flour
  • ½ c. Firmly Packed Light Brown Sugar
  • ⅓ c. Granulated Sugar
  • 1 t. Cinnamon
  • ⅛ t. Salt
  • 2 T. Cold Butter, diced
Oatmeal Brown Sugar Topping
  • ½ c. Oats
  • ½ c. AP Flour
  • ½ c. Firmly Packed Light Brown Sugar
  • ¼ c. (1/2 stick) Unsalted Butter, melted
  • ½ t. Cinnamon
Instructions
For the peach filling:
  1. Peel peaches and then cut into ½-inch thick chunks and place in a large bowl. Whisk together flour, sugars, cinnamon and salt and then add to the peaches, stirring to coat. Immediately spoon into the pie crust and dot with the two tablespoons of diced butter. Place in the freezer for 15 minutes. Meanwhile, preheat the oven to 425 and make the oatmeal topping.
For the Oatmeal Brown Sugar Topping:
  1. Thoroughly stir together the oats, brown sugar, flour, cinnamon and melted butter until well combined. Remove the pie for the freezer and carefully press the oatmeal topping onto the pie.
Baking:
  1. Line a cookie sheet with foil and place the pie on top of the cookie sheet. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 375 degrees and bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning and bake 25 more minutes or until juices are thick and bubbly. Transfer to a wire rack and cool two hours before serving or until completely cool.
Notes
Serves 8 *I found that for peeling the peaches, a potato peeler worked perfectly. Also, the recipe calls to bake the pie on the lower rack of the oven, but I accidentally baked mine on the middle rack and it turned out fine.

 

 

Continue Reading

Berry Butter Cake

This post is a little late for Memorial Day, but this is one recipe you’ll be able to break out for any family or friend type gathering you may have in the coming summer months.  It’s basically a pound cake but it is a darn good one…I mean, it’s from Paula Deen after all!  That woman knows her stuff, especially when it comes to absurd amounts of butter and sugar.  I added in two types of berries for a more summery cake and threw in a bit more vanilla.  Also, if you have quite a few eggs you need to use up (like me) this cake is perfect–it uses six! Many of the reviews I read added lemon flavor or zest to give it a little more zing, which would also be a wonderful addition along with the berries.

I really wanted something quick too, as I didn’t have a lot of time last night to make something. However, the time stated on the recipe was a little off.  Instead of the hour and fifteen minutes it said to bake it, it actually took me one hour and 50 minutes to get it perfectly done.  That will definitely teach me to not start a cake around 9 in the evening! Besides that little snaffu, the cake was awesome!  It forms a sugary crust on the bottom (my favorite part) and stays absolutely moist and dense on the inside.  I HIGHLY recommend serving with vanilla ice cream.  Absolutely delish!

Enjoy!

Berry Butter Cake

Adapted from Southwest Georgia Pound Cake

1 c. (2 sticks) Unsalted Butter, softened

3 c. Granulated Sugar

6 Large Eggs

3 c. AP Flour

1/2 t. Baking Powder

1/2 t. Salt

1 c. Heavy Whipping Cream

2 T. Pure Vanilla Extract

1 1/2 c. Each Frozen Blueberries and Raspberries, tossed in flour (Do this once you have mixed everything together. You want the berries to be frozen when you mix them into the batter so that they don’t bleed into it.)

Directions

Generously grease and flour a 10-inch bundt pan.  Do NOT preheat the oven.  Using an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes.  Add the eggs one at a time, beating well after each addition.  Whisk together the flour, baking powder and salt.  Alternately add flour mixture and heavy whipping cream to the butter-sugar mixture, beginning and ending with flour.  Stir in the vanilla and gently, but quickly, fold the berries into the batter.

Pour the batter into the prepared pan.  Put into a cold oven and set the temperature to 325 degrees.  Bake for 1 hour and 15 minutes without opening the oven door and then bake for an additional 30–35 minutes, checking with a butter knife toward the end of the time to test for doneness.

Cool the cake on a baking rack  for 15 minutes and then invert the cake onto a cake plate or cake stand.  Slice warm or at room temperature and serve with vanilla ice cream or homemade whipped cream.

Makes 16-20 servings.

 

Continue Reading