Peach Pie

Peaches are a staple during the summer here in the South. I made this recipe with local South Carolina peaches.

Homemade Peach Pie

2 pie crusts

10 ripe but firm peaches

1 lemon, juiced

1/2 teaspoon almond extract

2/3 cup all-purpose flour

1 cup sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon or pinch ground nutmeg

1/2 teaspoon fine sea salt or regular salt

3 tablespoons butter, cut into small pieces

Egg wash:

1 egg

1 tablespoon milk

Preheat the oven to 450 degrees F. Prepare the bottom crust. Peel and cut the peaches into 1/4 inch thick slices. You should have about 7 cups. (My future mother-in-law showed me that you can boil the peaches for 30-45 seconds to make them easier to peel.) Toss the peaches with the lemon juice and almond extract in a large bowl. Whisk the flour, sugar, cinnamon, nutmeg, and salt in another bowl, making sure there are no lumps. Stir the flour mixture into the peaches and mix well. Pour the peaches into the pie crust. Scatter with the pieces of butter. Cut the other pie crust into 1 inch strips and top the pie with lattice strips. (It took me a few minutes to figure out the lattice work. You just have to fold back every other strip and lay a strip crosswise.) Crimp the edges to seal. Beat the egg and milk together and brush the lattice and edges with the egg wash.

Pop in the oven and bake for 10 minutes, and then lower the heat to 350 degrees F and bake until the crust gets brown, about 50 minutes more. Cool about 30 minutes before serving.

Enjoy!

Life Isn't Always Peachy

Well, hi.

To say I fell off the blogging bandwagon would be an understatement. It's been almost a year since my last post. I've missed you guys. And I've missed sharing my adventures with you.

But this past year has been one crazy, busy, not-always-great adventure. There have been some major ups and downs.

I finished my first year of teaching. It was rough. Don't get me wrong - I loved most of it, but I was put into a few situations that caused emotional stress almost every day. I was exhausted by the end of the year. But the students make it all worth it. Nothing compares to giving a great concert with my high schoolers or a hug from a still-thinks-you-are-awesome sixth grader.

Next year is looking up, and I'm excited about my new teaching positions.

Along with my full time job, I was also teaching eleven private violin and viola students, helping with an after school orchestra, and playing with four different orchestras. Needless to say, I haven't had much time to focus on my blog or Etsy shop.

A major up happened in December: Daniel and I got engaged!!!

(AHHHHHH!!!)

Story coming soon!

(I still stare at my ring. No shame.)

We're getting married one year from today!

So, life isn't always peachy - sometimes it's downright not fun - but sometimes it's fabulous!

And speaking of peaches, I've got a peach pie recipe for you!

Check back later!

:)

Poppyseed Chicken

Here's another recipe I made while Daniel and I were at the beach. This has always been a favorite in my house, and I think Daniel really liked it too!

Poppyseed Chicken

6 to 8 boneless chicken breasts

2 cans cream of chicken soup

1 8 oz. can of sour cream

1 stick of butter or margarine

1 box of crackers

1 can of poppyseeds

Boil chicken until cooked and then slice into small parts. Mix in a bowl with the soup and sour cream. Put into cooking pot or casserole dish. Melt the butter and mix in crushed crackers. Put this on top of the chicken. Sprinkle poppyseeds on top. Bake at 350 degrees for 45 minutes to 1 hour. Serve with salad and rolls.

Note: I usually halve this recipe, and it feeds 4-5 people.

Let me know if you try this out!

Blueberry Pie

I made this blueberry pie while Daniel and I were at the beach, and it was a huge success!

Homemade Blueberry Pie

2 pie crusts

2 pints blueberries

2 tablespoons lemon juice

1/4 cup flour

1/2 cup sugar (or splenda)

1/4 teaspoon cinnamon

2 tablespoons butter, cut in small pieces

Egg wash:

1 egg

1 tablespoon milk

Prepare the bottom crust. Combine washed blueberries, flour, and lemon juice. Add sugar and cinnamon. Put into pie crust. Top with butter pieces. Brush rim of crust with egg wash and place other pie crust on top. Trim and crimp edges. Decorate if desired. Brush top with egg wash. Cut slits on top. Bake for 20 minutes at 425 degrees. Reduce to 350 degrees for 30-40 minutes. Let cool.

Enjoy!