::Encourage One Another’ Link-Up:: Peach Pie Filling

Mrs. Jacqueline over at Deep Roots at Home is having a weekly link up were you link up a post of encouragement for others. The topics can be any of the following: "character-building or homemaking skills, cleaning, cooking, gardening, an alternative medicine tip, devotions, a special photo, scripture, or any other topic that would be of encouragement to someone."


This is a new link-up that just started last week. But I wasn't able to join in last week. So, today marks the day I'll try to enter up every week - if time allows. Why don't you join in too?


After much thinking, I decided to do a post on my peach pie filling. I made my first peach pie on July 4th of this year {it was also the first time I ever ate one}. Boy was it good. Just one warning. The filling is delicious, that you may eat all of the filling before you finish filling the pie. It is that good. Just talking about it is making my mouth water. Well, enough talking about the filling and onto the recipe.

Peach Pie Filling

One 9-inch pie

You will need about 7-10 peaches {depending on the size of the peaches and how full you want your pie} peeled, pitted, and sliced. Never peeled a peach? It is very simple to do. Take a large pot and fill it with water. Bring to a boil. Once the water is boiling drop the peaches in for about 3 minutes. Remove from the boiling water, then slip off the skins. Cut the peaches in half and take out the pit. Then cut the peaches into 1/4 inch slices. 

Preheat the oven to 425 degree F. Place all of the peaches into a large bowl. Add the following ingredients:

1/2 to 3/4 cup sugar {I use cane sugar}

3 to 3 1/2 tablespoons of cornstarch {or arrowroot powder}

2 tablespoons of  fresh lemon juice

a pinch of salt

a dash of cinnamon {I don't measure this out. I just add to my personal taste.} 

lots of love ;-)

Let stand for 15 minutes, stirring occasionally. Pour into the bottom crust and dot with:

2 to 3 tablespoons unsalted butter, cut into small pieces

Top the pie with either a top crust, lattice, or crisp topping. Bake the pie for 30 minutes. Slip a baking sheet underneath it first. After the 30 minutes, reduce the oven temperature to 350 degrees, and bake until thick juices bubble through the vents, about 25 to 35 minutes more. Let cool completely on a rack before serving. This pie is best the day it is baked, but can be stored for up to 1 day {if your pie lasts that long}.  

My new spring skirt....

What I'm Wearing: Jean Jacket {Christopher & Banks '05}; White T-Shirt {Kohl's}; Green Floral Skirt {Made by me yesterday}; Tan Boots {Target}; Black Necklace {borrowed from Gabrielle, Kohl's}; Yellow Flower Ring {giveaway}; Kate Spade inspired earrings {Etsy}.  

I made this skirt yesterday for spring. Some of you may recognize the fabric from the Taylor skirt I made for my etsy shop. Well, back to my skirt. What pattern did I use? The yoke was already drafted by Gabrielle. And I just used two rectangles for the skirt. Very simple and easy to do. Maybe I should do a tutorial. Thoughts? 

Tuesday I made dinner at our house and I wanted to share pictures and recipes with y'all. :) You don't mind do you?

Homemade Gluten-Free Apple Pie

Filling

5 C. Apples {about 5-6 apples}

1 /3 or 2/3 C. Sugar {depending on taste}

1/4 C. Cornstarch or Arrowroot powder {I use Arrowroot.}

2 tsp. Cinnamon + any spices you enjoy! {I just shake some in. No measuring for me.}

Splash of lemon juice

Add all the ingredients together in the pie crust. Bake according to your pie crust instructions.

Crisp Topping

1 C. Flour {Any kind. For a Gluten-free option, I use almond meal from Trader Joe’s}

1 C. Oats

1/2 C. Brown sugar

1/4 C. White sugar

1 tsp. Cinnamon

1/2 C. Butter {soften}

Sprinkle of salt

Combine all the ingredients in a bowl. Mix well with a mixer. Crumble crumbs on top of pie.

Pie Crust

For the pie crust I just use a pre-made gluten-free one from Whole Foods. You can use your favorite pie crust recipe, or a pre-made one. Enjoy!

This recipe is my own. =D

Fried Chicken

The one on the left is made with King Arthur White flour. While the one on the right is gluten-free and made with almond meal from Trader Joe's.

1/2 C. flour

1 tsp. salt

some pepper

1 tsp. paprika 

I had 8 legs and thighs pieces and there was enough mix leftover for more.

Put everything in a paper sack and shake one chicken piece at a time. Place chicken on a plate. Heat either grape seed oil or shortening in heavy skillet to the depth of 1/2 inch. When warm add the chicken and fry both sides until lightly browned. Turn pieces frequently. When all pieces are evenly browned, cover and cook slowly 30 to 40 min., or until thickest pieces are tender when pierced with a fork. Drain on plate with paper towel.  

Buttermilk Biscuits

These are so good! We love them so much I made fresh ones for lunch today. :) AND they taste Cracker Barrel's. 

2 C. flour {I used King Arthur White Flour}

1 1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1/3 C. shortening

3/4 C. buttermilk

Blend first four ingredients together in a bowl, with a spoon. Cut in shortening with a pastry blender until mixture resembles cornmeal. Make a well in the center of the dry ingredients; add buttermilk all at one time. Stir with a fork until dough follows fork. Gently form dough into a ball and put on a lightly floured surface. Knead lightly with finger tips 10 to 15 times. Gently roll dough 1/2 in. thick. Cut with a small glass cup, lightly flour first. Place on a baking sheet, greased, close together for soft-sided biscuits. Brush tops lightly with milk. Bake 450 degrees 10 to 15 min., or until biscuits are golden brown. 

Both of the above recipes are from The Southern Cook Book of Fine Old Recipes {1965}. You can buy your own copy here.