We made it to DC and after some good food, good drinks and good friends, we’re off to Virginia Beach with my brother in tow. Last night, we met up with some friends who live in town. We were originally going to go to Rose’s Luxury, but I decided that I didn’t want to spend half the night in the city we were in for only one evening waiting in line to go to a restaurant, even though I’ve heard it was awesome. Instead, we started at Eat the Rich for some oysters, hush puppies, and “redneck caviar”, which was salmon roe with potato chips (see: amazing). After that, we popped over to Mockingbird Hill for some sherry, Spanish ham, and cheese. We bar hopped around a little bit, then ended up at Two Birds, One Stone, which I had been to before and really liked. After that, Kramer and I returned to our hotel, then realized we needed water and wanted to grab a few beers, so we walked for a while in the wrong direction toward a store, only to find that it was closed, so we walked to another store, only to find that they didn’t have beer. We took that as a sign, bought two giant bottles of water and went to bed. Thanks for the good night, DC! Now it’s off to the beach for surf, sand, and waves.
I wanted to share this peach pie recipe because it’s almost the end of summer and nothing says SUMMER! like a big, beautiful, juicy peach pie. I feel like we don’t see enough peach pies. I have a bit of a pie obsession. I also thought this would be the perfect thing to make in conjunction with this project I’m doing with Naked Juice about food deserts. A food desert is an urban neighborhood or rural town without access to fresh, healthy, and affordable food. Wholesome Wave and Naked Juice are teaming up to present Drink Good. Do Good to raise awareness of this serious problem that affects nearly 24 million American citizens. I’m happy to be a part of this campaign, as it’s a cause near and dear to my heart. You’d be shocked to learn how hard it is to find quality, nutritious foods in even the most population-dense areas. I’ve seen it in neighborhoods that I live in in New York, where I’ve personally had to go into different areas of Brooklyn or Queens in order to get real, whole foods. Honestly. It’s sad, and the more people are aware of food deserts and how they impact people across the country, the quicker we can help make a difference. Believe me, I love a good farmer’s market, but they can’t only be available to certain neighborhoods. We need real food available to real people in every neighborhood in the US. Check out #DrinkGoodDoGood on Twitter and Instagram and post a photo of yourself holding a fruit or vegetable to raise awareness of food deserts. Then, maybe, you can make that fruit into a pie.
Peel your peaches.
Roll out your crust – I tried a new recipe from Yossy and I loved it! 10/10, would use again.
Place your bottom crust in your prepared pie dish.
Add in your peaches.
Then add your top crust.
Wash with your beaten egg, then sprinkle with sugar and bake.
Bake until golden and bubbling, then let cool and devour.
- 12 ounces all purpose flour
- 1 teaspoons salt
- 9 ounces cold unsalted butter, cubed
- 4 ounces ice cold water
- 1 teaspoons apple cider or distilled white vinegar
- 1 egg, beaten (for wash)
- raw sugar (for sprinkling)
- 3 pounds peaches, peeled, pitted and sliced
- 1½ cups granulated sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- First, make your crust. In a large bowl, whisk together your flour and salt until combined. Add in your cold, cubed butter and, using your fingers, cut it into the flour, until pea-sized crumbs form. You still want to have some leftover chunks of butter in your dough for a flaky crust, so don't go nuts. Combine the water and vinegar, and add half of it to the flour mixture, stir a bit with a wooden spoon, then add in the rest.
- The dough should be just wet enough to pick up to form into a ball, so add a little more water if needed. Press the dough into a ball, then divide it in half, form each half into a disc, wrap tightly in plastic wrap, and chill overnight. You can definitely use this dough if you let it chill an hour later, but I think the best pie crusts are chilled overnight.
- When you're ready, preheat your oven to 425 degrees F. Mix together your sliced peaches, sugar, flour and cinnamon and set them aside to allow the juices to come together.
- Generously flour your work surface, and roll out on dough disc to fit your pie dish. Lay the dough over the pie dish, then add in the filling. Roll out your second disc and lay it over top of the peaches - you can do a regular top, or lattice, or whatever else you feel like. Crimp the edges together, then brush with your beaten egg and sprinkle with raw or granulated sugar.
- Place the pie on a baking sheet (because it will bubble over a bit) and place in the oven. Bake for 10 minutes, then reduce the heat of your oven to 375 degrees F and bake for 45 minutes or so, until bubbling and golden. Allow the pie to cool for 1 hour before slicing and serving. This will keep well, covered and refrigerated, for up to 3 days.