During the summer there is an abundance of fresh fruit available in grocery stores, farmer’s markets, pick-your-own and market gardens. I find it easy to become overwhelmed with the amount of fruit to eat and the work involved in preserving fruit. Fortunately, freezing is a simple way to preserve fruit. By carefully following directions, you can enjoy top quality, nutritious fruit year-round.
Fresh or frozen peaches may be used to make Peach Cobbler or Summer Peach Pie from the ATCO Blue Flame Kitchen. For information on how to freeze a variety of fruit, including peaches, check out the ATCO Blue Flame Kitchen website at atcoblueflamekitchen.com.
Using frozen fruit: In cooked desserts, baking and sauces, use fruit when partially thawed to minimize moisture loss. For pies, increase thickener by approximately 1/3 of amount used with fresh fruits.
Pastry for a 9 inch (23 cm) double-crust deep-dish pie
6 cups (1.5 L) sliced peeled peaches
3/4 cup (175 mL) sugar
1/4 cup (50 mL) flour
1 tbsp (15 mL) fresh lemon juice
1 tsp (5 mL) ground ginger
1 tsp (5 mL) vanilla
1 tbsp (15 mL) butter
1 tbsp (15 mL) milk
2 tsp (10 mL) sugar
On a lightly floured surface, roll out half of pastry; fit into a 9 inch (23 cm) deep-dish pie plate, allowing for 1/2 inch (1.25 cm) overhang. Combine next 6 ingredients (peaches through vanilla); spoon into crust. Dot with butter.
Roll out remaining pastry and use for top crust. Trim, fold and flute edges of pastry. Brush top crust with milk and sprinkle with 2 tsp (10 mL) sugar. Cut vents in top crust to allow steam to escape. Bake at 425ºF (220ºC) for 10 minutes.
Reduce temperature to 350ºF (180ºC). Continue baking for 45 - 50 minutes or until pastry is golden brown and filling is bubbly and thickened. Cool pie on a rack.
Serve warm or at room temperature. Serves 8.
Combine first 6 ingredients (peaches through nutmeg). Spoon peach mixture into a greased shallow 2 quart (2 L) baking dish. Cover with foil and bake at 400ºF (200ºC) for 15 minutes or until peach mixture is hot and bubbly.
Meanwhile, to prepare biscuit topping, combine flour, 1/4 cup (50 mL) sugar, baking powder, soda and salt in a bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Add buttermilk and stir just until combined. Remove dish from oven and uncover. Drop 1/4 cup (50 mL) measures of dough evenly on top of peach mixture. Lightly sprinkle additional sugar over dough.
Continue baking, uncovered, for 30 minutes or until biscuits are golden and a cake tester inserted in centre of biscuit comes out clean.
Serve warm. Serves 4 - 6.
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