I have come to the resounding conclusion that both TIME and LAUGHTER are the best medicine. The passing of Time is inevitable, and Laughter – well, you know the feeling: chuckling over a witty comment; guffawing after a funny impersonation; giggling while exchanging good gossip. It’s that feel-good sense you get. And a feel-good laugh just sorta shakes you up, loosens up those knots, brings those smile lines to your face, forces your eyes to twinkle, causes that warmth/glowiness deep inside you – it’s the ultimate icebreaker. And when you find someone who makes you laugh like that, you can’t let an opportunity pass you by, right?
He makes me laugh.
I’ve spent a lot of the last week laughing. Funny text messages in my inbox. Good friends who know just what to say to tickle my funny bone. Just yesterday, Kimmie and I managed to crank out 3 fruit pies over bellyfulls of laughter. And it was absolutely delicious. Just what I was craving – fun and food.
Source: Williams-Sonoma Pies & Tarts
This pie is absolutely delicious. Usually peach pies are bland and boring, but the fresh lemon really enhances the delicious peachy flavor and adds this welcoming/refreshing tarty-ness that peach pies lack. And if baked correctly, the texture isn’t all mush – the peach slices (skins still on) retain a bit of chewiness, so the texture isn’t at all monotonous and like baby food [which I HATE btw].
6 cups peeled, pitted and sliced peaches
2 tbs lemon juice
1/4 cup all-purpose flour
2/3 cup sugar
1/4 tsp salt
2-3 dashes ground nutmeg
1 beaten egg + 1 tbs water
raw sugar [for sprinkling]
1 1/2 cups flour
1 1/2 tsp sugar
1/2 tsp salt
1/2 cup COLD unsalted butter, in small cubes
1/2 cup COLD water
First make your basic pie crust, following the directions here: Basic Pie Crust. Allow to chill in the freezer for 15 minutes before rolling. You may want to make this recipe twice – once for the pie crust and again for the lattice to top off your pie.
Preheat oven to 400*F. Butter a 9″ pie tin. Set aside.
For the pie filling, toss the sliced peaches and lemon juice together in a large bowl. In another bowl, mix together all the dry ingredients. Add the dry ingredients to the peach-lemon juice, and mix. The flour should absorb most of the liquid, and while the pie bakes, will help create a nice thick, peachy liquid inside the pie.
Roll out your pie crust (see previous pie entries on how) and fit inside the buttered pie tin. Gently pile the peaches into the tin, and arrange as necessary. The 2nd pie pastry can be rolled and used to decorate the top of the pie. You can use long strips strips to create a lattice, or cut out fun shapes to top off the pie. Up to you. Brush the top with egg wash and generously sprinkle raw sugar on top. Bake at 400*F for 25 minutes. Reduce temperature to 350*F and continue to bake for another 25 minutes, until golden brown. Allow to cool for 1 hour before serving. This lets the juices thicken a bit. Enjoy! A scoop of vanilla ice cream on the side doesn’t hurt 🙂
Yes, I’ve been laughing a lot. I smile to myself a lot – as I drive, on the phone, as I walk to work – when I think no one else is looking. Yes, I feel much more like myself now. Balanced. Stable. And for the most part, content. Thank God for Time and Laughter.
Live, Laugh, and Eat!