Tuesday, June 8, 2010

Deep Dish Delish, Peach Pie

One of the best things about Blythe is fresh, and often free, produce! Some friends of ours recently delivered to us a box of beautiful peaches. We really love peaches, but as fast as we were eating them, it became clear we would need to find a recipe that called for a fair amount of peaches.

I thought, "Henrietta Scott's peach cobbler!" (which is actually called Deep Dish Peach Pie in her recipe book).

Now, Henrietta Scott is a Blythe treasure! She has lived here for many years. Her husband was an entrepreneur- farming, mining, raising sheep and cattle (herding them with dynamite sticks from an airplane! (at least once)). Henrietta owned and ran Blythe Florist for many years, her daughter now owns the shop. She is such a fun, warm and loving saint and she can bake and cook with the best of them! Please say a prayer for her too, she recently fell and had a bump on her head the size of a tennis ball. Another thing I love about Henrietta is that she shares her recipes! Here's her Deep Dish Peach Pie and her favorite Pastry Recipe.

Deep Dish Peach Pie
4 cups fresh peaches, peeled and sliced
3 Tbsp. all-purpose flour
1/2 cup sugar
pinch of salt
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1/2 tsp. lemon juice
1 tsp. butter

Heat oven to 425 degrees. Arrange peaches in buttered baking dish (10x6x2 inches). Blend rest of ingredients and sprinkle over peaches. Roll out pie crust pastry large enough to allow 1/2 inch overhanging edge all around. Cut slits in top and put pastry over peaches, folding edge under and onto rim of dish. Press edges down firmly with a floured fork. Brush top with milk. Bake for 40 minutes.

Pastry Recipe
1 1/2 cup all-purpose flour
1/2 cup Crisco
1/2 tsp. salt
1/3 cup ice water

Mix flour, Crisco, and salt. Using pastry tool (or a fork), cut this mixture until it is a small pea size. Slowly add ice water and mix until fairly stiff dough. Shape into large ball and roll into a circle on a floured pastry cloth or sheet. Don't overmix or add too much flour while you are rolloing pastry dough.

I ended up doubling the recipe, we had a lot of peaches!
Here are the peaches in the dish covered with mixture.

Pastry dough in place!

Make sure you cut bigger slits in the dough than I did :) It still tasted delicious!

Tuesday, June 1, 2010

peachy keen, mostly

Thirteen years ago today, when I was ten, my family moved to Blythe, CA.

It was quite an adjustment for our family; not to the climate thankfully, that may have been too much to handle that first summer. The thirteen years have proved to be full of blessings and the Lord's faithfulness. My brothers and I definitely have experienced some different things growing up in this town and missed out on some others, but growing up in Blythe has played no small role in shaping us into who we are today, for better or worse.

God planted our family here and the roots continue to grow deeper. It is a sweet thing to sit and think about all that God has done, the people that we were when we moved here and the people that we are today. It is all to His glory, and thankfully we are not the same. I see God doing new things in the hearts of my dad and my older brother that excite me all the way down to my toes!

Oh Lord, may there be many reasons that we have yet to taste as to why You planted us here! May we grow wherever You plant us, remaining in You and bearing fruit that lasts.