Half of our days are spent managing our fiber farm, all that goes with it, half of our days are spent putting out pies. We have had a full winter in care of our flocks, especially the past 5 weeks consumed by the surprise birth of an alpaca cria who has had around-the-clock attention. Pie production had been halted because of the seasonal nature of our baking business as well as the reduction of ovens in our kitchen -where there used to be two, a hedgehog cage & an egg incubator have been residing, soon to be replaced by new, working, doubleovens.
But today, 3.14.15, today is a day to celebrate pie & pi. It’d been on my calendar for about 2 years to do something special and with all of the events leading up to this day, the most attention I’ve been able to give it was to make a couple of peach crumble pies – one for my family who came together for Spring Break(hurrah!) and one for our dear goats’ milk delivery team of Jennifer & Melvin. They’re the couple that has been keeping me in goats’ milk over the past 5 weeks while nursing aforementioned surprise cria.
Pleased with this pie, even if it’s not a flagship pie of sorts, as the coconut-almond crumble topping gives the combination of peach & buttery crust that island-getaway feel. Enjoy the photos, and the recipe, and excuse me while I hurry to pack a suitcase to have a real-getaway with my daughters while Jim holds the fort down. Happy Pi Day, all!
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Peach Crumble Pi Day Pie from Wing And A Prayer Farm
Pie Shell: 3/4 cup flour
1 tsp sugar
1/2 tsp salt
6.5 tablespoons butter, cold, cut into pieces
1/4 cup cold water
1 tsp. cider vinegar
1/3 of a well-beaten egg
Combine dry ingredients and cut in butter, one piece at a time, until mixture is finely crumbled. The idea is to get the butter particles incorporated with the dry mix, uniformly. Then you will whisk together the wet ingredients in a small measuring cup and pour into the dry/butter mix a little at a time. You would combine the wet and dry until the wet is fully incorporated. Don’t overmix. The ingredients should come together in a ball which you could pat into a disc and refrigerate for 1/2 an hour. Roll out and fill your 9″ pie pan with this bottom crust, fluting the edges ever so nicely.
Filling: 4 cups peeled, sliced peaches
1/2 cup sugar
3 tbsp cornstarch
1/4 tsp nutmeg
1 tsp pure vanilla extract
-Mix the dry ingredients and then combine with the peaches and vanilla and pour into a 9″ pie shell. Bake the fruit/pie shell for 30 minutes at 350-degrees. Take out to cover with the crumb topping:
Crumb Topping: 1/2 cup flaked coconut – sweetened or unsweetened, your preference
1/2 cup of toasted almonds
1/4 cup of sugar
6 tablespoons butter, cut into pieces
3/4 cup of flour
– I used my food processor to cut the butter and dry ingredients in together. You could use a pastry blender or two knives to cut together the butter and dry ingredients to make a crumbly topping.
-Cover the half-baked pie with this crumbly topping and use your hands to press it into the softened fruit so that it doesn’t overflow onto your oven and burn. It’s unfortunate and smelly when that happens. Be smart and put a baking sheet under the whole shebang or else the filling & topping will guaranteed overflow onto your oven and burn. I’m well-versed in that experience.
Half an hour later at 350-degrees and you will pull that beautiful, bubbling, flavorful and heavenly smelling pie out of your oven and wait a bit for it to cool before the whole thing gets hoovered, so fast, by your family and friends.