Will try this while there is still local fresh corn available….
I have tried this recipe several times now, including once with blackberries, and it’s been a huge success. I’ve also used store bought pie crusts and it works just fine.
PEACH COBBLER PIE
For the crust:
1-1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes
1/4 to 1/3 cup water
For the Filling:
2/3 cup granulated sugar
1/3 cup all purpose flour
1/4 teaspoon ground cinnamon
6 cups peaches, sliced, skin removed optional
1 teaspoon lemon juice
For the Topping:
1 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter, cold and cut into cubes
1/2 cup cold buttermilk
Cinnamon sugar for sprinkling, optional
To make the pie crust, combine flour and salt in a medium bowl. Add the cubed butter and use a pastry blender to cut the butter into the dry ingredients until the size of small peas. Add the water one tablespoon at a time until the dough starts to come together into a ball. Dump the dough out onto a clean surface and knead a few times to incorporate all the dry bits. Work, quickly, do not over handle. Cover with plastic wrap and chill in the fridge for at least 2 hours.
Preheat oven to 400 degrees F. On a floured surface, roll the chilled dough out into a rough 12 inch circle. Transfer to a 9 inch pie dish and trim edges.
To prepare the filling, toss together the sugar, flour, cinnamon, peaches and lemon juice in a large bowl. Dump into the prepared crust.
To make the topping, combine flour, sugar, baking powder, baking soda and salt in a large bowl. Add the cubed butter and use a pastry cutter to blend into dry ingredients until the size of small peas. Add the buttermilk and mix just until the dough comes together. Drop by spoonfuls on top of the peaches. Sprinkle with cinnamon sugar, if using.
Bake pie until topping is golden brown and the filling is bubbling, about 50 to 60 minutes. If the topping browns too quickly, cover with foil for the remainder of the baking time.
Let cool 20 minutes before serving. Serve with whipped cream or ice cream.
I’ve seen recipes for chocolate cake with beetroot before, but never one with beetroot and avocado:
My mother always used pectin when making jam, but the older recipes that I discovered from her aunt and great grandmother only used three ingredients, like this one:
It’s a long story, but I ended up with ten pounds (yes, ten!) of Peter’s toffee. It comes in various sized packages, but lucky me was the recipient of two, 5 pound blocks. I made toffee clusters with pecans and white and dark chocolate bits and distributed them to the family; now I am going to make a banoffee pie with some of it (and will still have loads left over to use elsewhere). Here is a quick banoffee pie variation.
Made these over the weekend; one batch as written below, and a second batch substituting fat muscat raisins for the dates; will also try this with raisins and apricots substituted for the mango:
MANGO DATE ENERGY BITES
Combine one cup each unsweetened dried mango (or any other dried fruit), pitted whole dates and raw cashews and 3/4 tsp salt in a food processor until finely chopped. Form into about 20 balls, using 2 tablespoons in each. Store airtight at room temperature or refrigerate for up to one week.