Red, White and….


This may be THE holiday for red, white and blue, but all I see right now is PEACH!!!

Freshly picked, white-flesh peaches.

Lavender-infused peach jam in the making.

Twenty jars down, ten more to go!

My first peach lattice-top pie of the season.
Getting a little teary-eyed right now.

Hope your Fourth of July is  just…dandy!

(You thought I was going to say “peachy,” didn’t you?)

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9 thoughts on “Red, White and….

  1. Hey Leilani,

    We have a peach tree in the back, but the peaches are somewhat lacking in flavor and almost, well, how should I put it? – dry (you know it’s been a little dry over here ;o). Do you think they would still be good for a peach pie (or a couple)? And would it be ok to freeze it? Baked or unbaked?

    Thanks,

    Sibylle.

    • Wow, I am honored to have someone ask my advice! Well, Sibylle, I think dry peaches would work GREAT for a pie because as delicious as juicy peaches are, they create almost too much juice for pastries! I would peel about 8 peaches, saute them in a couple tablespoons of butter and a heaping 1/2 cup of sugar (and a tablespoon of brandy, if you have it!) for about 5 minutes. This will give those peaches a little more life and flavor.

      As for baking and freezing, I tend to prefer freezing the components separately (tightly wrap pie pastry and place in a freezer bag; pour cooled filling into a freezer bag) and then later defrost and assemble the pie. This way, I don’t have a massive pie taking up room in my freezer. Otherwise, you can either bake or not bake an assembled pie before freezing. If you do bake it, make sure you don’t let it get too brown the first time around or the crust could look really burnt after you reheat in the oven.

      Thanks for reading!

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