Peach Pie

Recipe from America’s Test Kitchen 
Makes 1 (9-inch) pie
Husband-Tested in Alice’s Kitchen

If pie was too easy to make, then we’d be eating pie every single day, I’d imagine.  Many homemade pies are simply made with plopping some fruit or berries in a pastry-lined pie and then baking. Though there are several steps to making this particular pie, each and every step is easy.  Make this for a special occasion with your favorite people when the peaches are at their summer best. 

1 batch of Perfect Pie Dough (This recipe will make a bottom pastry to line the pan and top layer for the pie.) 

Steps for making Peach Pie:
Place in a large bowl, 3 lbs. ripe peaches, pitted and peeled and cut into large chunks
Add ½ cup sugar and 1 Tablespoon fresh lemon juice and a pinch of salt to the peaches. 

Toss gently and then place them in a large colander over the large bowl.  
Leave at room temperature for 1 hour.  This will draw juices from the peaches.  The juices will drip into the large bowl.  

After the 1-hour, remove 1 cup of those peaches and place in a separate bowl.
Mash them with a fork or potato masher.  Set aside.  Preheat the oven to 425F.

Collect ½ cup of the peach juices and add to a skillet along with ¼ teaspoon vanilla extract. (Keep the extra juices for another recipe…perhaps a simple syrup for a mocktail.)

Add 1 Tablespoon cornstarch to the remaining peaches and gently toss to coat.

In a small bowl, whisk together 2 Tablespoons low-sugar fruit pectin, 2 Tablespoons sugar, 1 teaspoon ground cinnamon, a pinch of freshly grated nutmeg, and 1/8 teaspoon ground ginger (The ginger is optional, but a nice touch.)

Add this mixture to the juices in the skillet.  Stir well.  Turn the heat to medium.  Cook and stir for 3-5 minutes or until the mixture is thickened and translucent.  Turn off the heat and add the peaches and the mashed peaches. Gently toss everything together.  Allow to cool to room temperature.  

Pour the filling into 9-inch pie plate that is lined with chilled pie dough 
(½ of the Perfect Pie Dough.)  
Top with the other half of the pie dough (½ of the Perfect Pie Dough.)  
Either use a lattice design or use a solid pastry, being sure that there are plenty of slits to allow steam to escape while baking.

Light mist of water on the top crust and 1 Tablespoon sparkling sugar.
Bake at 425F for 20 minutes.  Reduce the heat to 375F and rotate the pie.  Bake for another 25-30 minutes or until the filling is bubbling and the pastry is a lovely brown.
It is crucial to cool the pie for 3 hours before serving to allow it to set.  Serve with sweetened whipping cream or ice cream.

Peachy Overnight Oats (vegan and gluten-free)

Recipe from Caitlin Shoemaker of From My Bowl
Tested (and adapted a bit) in Alice’s Kitchen
Makes 3 servings

When it’s just too hot to cook and the peaches are especially lovely and perfectly ripe, make this easy and luscious breakfast to cool you off.

2 ripe peaches, pitted and chopped into bite-sized pieces, divided
2 cups non-dairy milk (I used soy milk.) 
1 Tablespoon grade A maple syrup, plus more to taste
1 teaspoon vanilla extract
¼ teaspoon cinnamon 
Pinch of flakey sea salt
1½ cups old-fashioned rolled oats, gluten-free, if necessary
½ cup quick cooking oats
2 Tablespoons chia seeds
¼ cup non-dairy yogurt (I used Cocojune coconut yogurt.)

Instructions
Prep: Quarter one peach and finely dice the other. Add the quartered peach to a high-speed blender along with the milk, maple syrup, vanilla, cinnamon, and salt. Blend on high for 45-60 seconds, until the peaches are finely blended into the milk.
Mix: Add the oats, chia seeds, and yogurt to a large bowl. Pour the peach milk into the bowl, then stir until everything is combined. Let sit for at least 5 minutes, to allow the oats and chia seeds to absorb some of the liquid. 
Store: transfer the oats to 2-3 jars or other containers.  Add the diced peaches on top of each jar of oats.  Cover and store in the fridge for at least 4 hours, preferably overnight. 
In the morning, remove the top from the jar and stir in the peaches. Add more milk to the mix if you like it more loose. 
These will keep in the fridge for up to 5 days.

Homemade Electrolytes (variety)

Recipes from ChatGBT

Husband-Tested in Alice's Kitchen

It's extremely hot and humid right now and rather than buy expensive powdered electrolytes, I asked ChatGBT to come up with some recipes for homemade.  I've been making these to drink before and after our daily walks outside.

Basic Hydration Base
Great for replacing fluids after a workout or illness.
3 ½ cups water, 
½ tsp pink Himalayan or sea salt
2–3 Tbsp honey or sugar
¼ cup fresh lemon or lime juice.
Instructions: Whisk all ingredients together until the salt and honey dissolve completely

Quick, Affordable Homemade Electrolyte Drink 
3 ½ cups of water
½ teaspoon of unrefined sea salt or pink Himalayan salt
2 to 3 Tablespoons of raw honey, maple syrup, or sugar. 
Mix in ¼ cup of lemon, lime, or orange juice for flavor and extra potassium

Tropical Coconut Cooler
Coconut water provides a heavy dose of natural potassium and magnesium.
1 ½ cups unsweetened coconut water
½ cup fresh orange juice
2 Tbsp fresh lime juice
pinch of salt.
Instructions: Stir well in a tall glass and pour over ice. 

Green Apple Limeade
2 ½ cups coconut water (filtered water or decaf green tea can be used)
1 small green apple, cored and cubed
1 lime, juiced
¼ to ½ teaspoon salt
2 Tablespoons maple syrup

Citrus Maple Hydration Booster
3 cups filtered water
½ cup fresh-squeezed orange juice
2 tablespoons fresh lemon juice
¼ teaspoon fine unrefined sea salt or pink Himalayan salt
1 Tablespoon pure maple syrup
Instructions: Combine all ingredients in a large glass jar or pitcher. Shake or stir vigorously until the maple syrup and salt are fully integrated

Big Batch Pure Coconut & Date Hydrator (1 Gallon)
Since this recipe uses a high volume of coconut water, it is packed with potassium. Be sure to purchase 100% pure coconut water with no added sugars.
• 6 cups unsweetened, pure coconut water
• 9 cups filtered water
• 1 cup fresh-squeezed lime juice
• 1 ¼ teaspoons fine unrefined sea salt or pink Himalayan salt
• ¼ cup (4 tablespoons) date syrup
• Instructions: Pour 2 cups of the warm filtered water into your container first. Whisk in the salt and date syrup until completely dissolved. Pour in the remaining water, coconut water, and lime juice. Stir thoroughly.

Big Batch Citrus Maple Hydration Boost (1 Gallon)
This citrus-heavy blend freezes beautifully into popsicles or cubes and offers a crisp, refreshing flavor profile.
• 10 cups filtered water
• 2 cups fresh-squeezed orange juice
• ½ cup fresh lemon juice
• 1 ¼ teaspoons fine unrefined sea salt or pink Himalayan salt
• ¼ cup (4 tablespoons) pure maple syrup
• Instructions: In a large gallon pitcher or pot, combine all ingredients. Whisk vigorously for 1 to 2 minutes to ensure the maple syrup and salt are fully integrated with the water and juices.

Big Batch Whole Berry Hydrator (1 Gallon)
• 4 cups fresh strawberries, raspberries, or blackberries (or a mix)
• 10 cups filtered water (divided)
• ½ cup fresh lemon or lime juice
• 1 ¼ teaspoons fine unrefined sea salt or pink Himalayan salt
• ¼ cup (4 tablespoons) pure maple syrup or date syrup
Blender Instructions:
1. Blend the Fruit: Place your fresh berries into the high-speed blender jar along with 2 cups of the filtered water, the syrup, and the salt.
2. Liquefy: Run the blender on high speed for 60 to 90 seconds until the berries are completely liquefied into a smooth, frothy puree with no visible seeds or pulp chunks.
3. Combine: Pour the berry puree into your large gallon pitcher or storage container. Add the remaining 8 cups of water and the lemon/lime juice.
4. Stir: Give it a thorough stir to blend the puree completely into the water.

Strawberry-Pineapple Hydrator (1 Gallon)
• 2 cups fresh strawberries (hulled)
• 2 cups fresh pineapple chunks
• 10 cups filtered water (divided)
• ½ cup fresh lime juice
• 1 ¼ teaspoons fine unrefined sea salt or pink Himalayan salt
• ¼ cup (4 tablespoons) pure maple syrup
Blender Instructions: Place the strawberries, pineapple chunks, salt, maple syrup, and 2 cups of the water into your blender. Run on high for 60 to 90 seconds until perfectly smooth. Pour into your gallon jug, add the remaining 8 cups of water and the lime juice, and stir well. 

Blueberry-Peach Recovery Blend (1 Gallon)
• 2 cups fresh blueberries
• 2 cups fresh ripe peaches (pitted and sliced; leave the skin on for nutrients)
• 10 cups filtered water (divided)
• ½ cup fresh lemon juice
• 1 ¼ teaspoons fine unrefined sea salt or pink Himalayan salt
• ¼ cup (4 tablespoons) date syrup (the caramel notes of date syrup pair beautifully with peaches) 
Blender Instructions: Add the blueberries, peach slices, salt, date syrup, and 2 cups of water to the blender. Blend on high until completely liquefied. Pour into your gallon container, mix in the remaining 8 cups of water and the lemon juice, and stir

Strawberry-Basil Lime Hydration Fuel (1 Gallon).
• 4 cups fresh strawberries (hulled)
• 1 cup packed fresh basil leaves (stems removed)
• 10 cups filtered water (divided)
• ½ cup fresh-squeezed lime juice
• 1 ¼ teaspoons fine unrefined sea salt or pink Himalayan salt
• ¼ cup (4 tablespoons) pure maple syrup
Blender Instructions:
1. Place the strawberries, fresh basil leaves, salt, maple syrup, and 2 cups of the filtered water into your high-speed blender.
2. Blend on high for 60 to 90 seconds until the basil leaves are completely pulverized and the liquid is a vibrant, smooth red with no leafy flecks.
3. Pour the mixture into your gallon container, add the remaining 8 cups of water and the lime juice, and stir thoroughly before freezing.

Sweet and Spicy Smashed Cucumber/Stone Fruit Salad

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Makes 4 side salads

 

This salad is not only gorgeous, but it tastes fantastic.  It’s quite simple to put together.  The smashed cucumbers absorb the vinaigrette.  The flavor of those cucumbers goes perfectly with the sweetness of the stone fruit and golden raisins.  The nuts provide the crunch and the basil finishes this salad beautifully. 

5-6 mini Persian cucumbers or 1 large English cucumber

Big pinch of kosher salt

2-3 ripe but firm peaches or nectarines, sliced

2 garlic cloves, minced

½ teaspoon red pepper flakes

2 Tablespoons red wine vinegar

1 teaspoon pure maple syrup

2 Tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper to taste

2-3 Tablespoons pine nuts or pepitas, toasted for 3-5 minutes in a dry skillet

2-3 Tablespoons golden raisins

8 or so fresh basil leaves, slivered

 

Using the back of a heavy knife, smash down on the cucumbers using the widest part of the blade (similar to smashing down on a garlic clove when removing its peel) until the cucumber cracks open into a few pieces.  Using your hands (or knife) tear the smashed cucumbers into rough chunks.  Place the cucumber chunks in a colander and sprinkle with a bit of kosher salt.  Place the colander in a large bowl or in the sink.  Allow the cucumbers to rest and release liquid for at least 15 minutes or up to an hour.  Discard any liquid in the bowl. 

Meanwhile, place the garlic, red pepper flakes, vinegar, maple syrup, olive oil, salt and pepper in a jar.  Place the lid on the jar and shake vigorously until well blended.

Add the drained cucumbers to a large serving bowl or platter.  Add the sliced peaches or nectarines to the cucumbers and then toss them with the vinaigrette.  Top with the toasted pine nuts, golden raisins and slivered basil. 

 

 

Peach Apricot Chutney

Here you see our marvelous lunch that included Peach Apricot Chutney on a cracker;
quiche; slaw; and green beans and red potatoes coated with pesto.  YUM!

Here's Peach Apricot Chutney cooking away before it goes into
the jars.

Make approximately 9 (8 oz.) jars

Recipe from John C. Campbell Folk School

Husband-Tested by Carol, Debbie, Sandy, Janabai & Alice

A small group of friends gathered at Carol’s house to make this scrumptious chutney using peaches from another friend’s orchard. Carol had just returned from John C. Campbell Folk School where she had taken a class in making jams, jellies and chutneys.  When we arrived at her house, she had all the ingredients and equipment ready to go.  We each took on a chopping task and took turns stirring the mixture as it cooked.  When the chutney was finished we sat down to a lovely lunch that included the chutney on crackers so we could taste test.  Wow!  What fun!  We then divvied up the chutney to take home.

10 cups pitted and peeled peaches cut into chunks

2 lemons, zested, peeled and sectioned with juice

½ cup sugar

3 cups cider vinegar

1 ½ cups brown sugar

¼ - ½ teaspoon cayenne pepper

2 teaspoons salt

1 cinnamon stick

3 cups chopped sweet red bell peppers

1 cup chopped dried apricots

1 cup golden raisins

½ cup minced crystallized ginger

2 Tablespoons freshly grated ginger

Put the peach chunks into a large bowl and mash lightly with a potato masher.  Add the zest, juice and pulp of 2 lemons and stir well.  Set aside to rest.

Combine the cider vinegar, brown sugar, cayenne pepper, salt and cinnamon stick in a large heavy non-reactive pot. 

Bring to a boil and simmer for 30 minutes.

Lift the peaches out of their juices and add the syrupy juice to the simmering pot.  Allow the mixture to cook down for a few more minutes.  Then add the mashed peaches to the pot along with the red peppers, dried apricots, raisins, crystallized ginger, and fresh ginger. 

Stir well to combine.  Simmer the mixture for 30 to 40 additional minutes or until thickened. Be sure to stir frequently to keep the chutney from scorching. 

Pack the hot chutney into Mason jars, leaving ½ inch of headspace.  Put the seals and lids on the jars. Process the jars in a water bath for 15 minutes.  Remove the jars from the water bath; screw the lids on a bit tighter. Wipe off the excess water and place the jars on a towel covered baking sheet.  You should hear each jar lid “ping” as it cools and seals.

Serve the chutney on crackers, on cheese, along with turkey burgers, pork tenderloin or chops.

Green Ginger Mango (or Peach) Smoothie

Makes 4 small servings

Recipe from Everyday Food Magazine

Adapted and Tested in Alice’s Kitchen

If you are looking for a refreshing good-for-you snack, this smoothie will fit the bill.  The original recipe calls for frozen peaches, but none were available, so I substituted frozen mango chunks.  This recipe will make four small servings, about 1 cup each.  We thought the light gingery flavored smoothie was best the day it was made.  Your blender will need to have a good sharp blade to handle the frozen fruit. 

1¼ cups water

2 cups frozen sliced peaches or frozen chunks of mango

2 handfuls of baby spinach

2 teaspoons honey

1 teaspoon peeled and grated fresh ginger (I cheated and used grated ginger which is sold in a jar.)

Place the ingredients in a blender pitcher and blend on high for a minute or two or until completely smooth.

Nutritional information for 1 cup serving:  23 calories; 0 grams fat; 0.5 grams protein; 6 grams carbohydrates; 0.5 grams fiber

Peach Ice Cream

Makes 1 quart

The local peaches are in so it's time to celebrate this delectable fruit and make ice cream!
You can get local peaches grown on Carl & Teri's French Lick farm at Lost River Market & Deli. This recipe is tried, true and perfectly wonderful. When I first made this years ago, I thought it strange that you don't peel the peaches, but leaving the skin on really punches up the peach flavor in the ice cream. It's really easy to make to with no cooking involved, so the kids can help!

3-4 large ripe peaches, sliced but not peeled
1 tablespoon fresh lemon juice
3/4 cup granulated sugar
1/2 cup whole milk
1/2 teaspoon vanilla extract
1 large egg
1 large egg yolk
1 cup plus 1 tablespoon heavy cream
Fresh mint sprigs, for garnish (optional)
1. Combine peaches, lemon juice, and 1/2 cup sugar in a nonreactive bowl. Let sit for 2 hours, covered. Stir occasionally.
2. Lightly mash peaches with potato masher. Stir in milk and vanilla; let stand for 1/2 hour.
3. Using an electric mixer, beat egg and egg yolk at high speed until light in color. Gradually add the remaining 1/4 cup sugar, beating until incorporated. Lower speed and add cream, then peach mixture; mix to blend. Pour into ice-cream maker and freeze according to manufacturer's instructions. (If using a hand-cranked ice-cream maker, first chill shell of the machine for 24 hours in the freezer.) Serve in goblets and garnish with fresh mint sprigs.