The Perfect Peach Pie

This pie is by no means the best that I have ever tasted. The reason why I am calling it “The Perfect Peach Pie” is because it is so simple and it was easy to get Brooks in on the fun.

Brooks is usually under toe in the kitchen and we recently got him his own kitchen (only $7 at a yard sale – thank you Stephanie!) so he can do his own cooking. This week he has been experimenting with Silas’ pacis, pistachio shells, and magnetic letters from the fridge all cooked together in his singing cookie jar. I love to see him multitasking between his microwave, stove, and his washing machine. It has been one of the best $7 we have ever spent.

The amount of peaches that I’ve been purchasing lately has been a bit crazy. I needed something to do with them so why not make a pie? I was watching the Today Show and Martha Stewart was demonstrating how easy it was to make summer fruit pies. A light went off in my head and I decided it would be the perfect activity for Brooks and I.

He helped with stirring the peaches and then smashing up the crumble topping. He also pretended to help me roll the crust.

He couldn’t wait for it to be done.
The ingredient list is pretty short: flour, peaches, sugar, store bought pie crust, cinnamon, old fashion oatmeal, brown sugar, and butter.
First combine 3 -4 sliced peaches with a tablespoon of flour and 2 tablespoons sugar with a dash of cinnamon. Then smash 1/3 cup butter, 1/3 cup brown sugar, 1/3 cup flour with 3 tablespoons oatmeal and a dash of cinnamon (or more if you like). Pour peaches into the crust and then the crumble topping. Bake at 375 for 35-40 minutes (until crust looks done). Tip: use a metal pie plate to evenly cook bottom crust.
I’ve also been doing a lot of cooking using ingredients from our garden. The picture below is what I’m calling Summer Vegetable Pasta. I’ve made it twice this week and I will be making a version of it tonight for dinner. We grilled vegetables (squash, onions, and eggplant) and then combined with tortellini, basil, fresh garden tomatoes, and balsamic vinegar.

Bon Appetit!
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