Eat

Thanks to the lovely local grocer I have a boat load of Golden Queen peaches to deal to. Like 7kgs worth and no jars to make jam. But hell , one cannot say no to such a bounty of fruit for under two bucks!
So instead of jam I made dessert. I stumbled upon a most amaze recipe at www.canadianliving.com and threw it all in the oven.
So good! Definitely give this one a go if you find yourself endowed with millions of peaches. I had some broken pastry sheets to use up so I pressed those into my deep casserole dish to make a jumbo pie.
I didn’t quite have enough pastry for the lid of my second pie so I topped it with crumble mix instead. A hybrid of sorts!

Ingredients

• 1 pastry for 9-inch (23cm)
• 5 cups (1.25 L) peeled and sliced peaches
• 3/4 cup (175 mL) granulated sugar
• 1/4 cup (60 mL) all-purpose flour
• 1 tbsp (15 mL) lemon juice
• 2 tbsp (30 mL) chopped candied ginger (I left this out)
• 1 tbsp (15 mL) butter
• Milk or cream
• 1 sprinkle granulated sugar

Preparation

Line 9-inch (23 cm) pie plate with pastry.

In large bowl, combine peaches, sugar, flour, lemon juice and candied ginger. Fill pastry shell with peach mixture; dot filling with butter.

Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.

Bake in 425°F (220°C) in bottom third of oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 35 to 45 minutes longer or until peaches are tender, filling thickened and crust golden.

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We picked a 3kg bounty of strawberries last weekend and just about managed to chomp through them, however the remainder were on borrowed time.  I chopped them up in the blender, saved some for cereal in the morning and baked the rest into these pretty naughty muffins for Dave and Ethan.

For the recipe base I used the Edmonds recipe {below}.  I halved the sugar amount as the strawberries are plenty sweet enough on their own.

50g butter softened

1/4 cup sugar

1 egg

1.5 cups flour

1 tsp baking powder

Pinch salt

1/2 tsp baking soda

3/4 cup milk

1 cup ish chopped strawberries

6 Oreos crushed up in a ziplock

Cream butter & sugar in a bowl, beat in egg.  Sift in flour baking powder & salt, dissolve soda in milk.  Combine all ingredients using minimal stirring.  Spoon mix into greased muffin trays.  Top with crushed Oreos.  Bake at 200° for 12-15 minutes.

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