Again no more
“One Sunday morning song that says it all”
“Are you mad about the trees? You’ve been really great to me and I don’t want to make you do something you don’t want to do.”
“I said I’d help.”
“I know that, but I need you to help from a place of joy.”
He turned back to face the front window, folded his arms across the steering wheel, then rested his head on them. He murmured something that sounded a lot like “Kill me now”, but she wasn’t exactly sure that was it.
“A place of joy?” His voice was incredulous.
PEACH PIE! And strawberry-rhubarb. We’re in pie-making mode thanks to a new pie crust method.
The official pie crust in my house has always been from a recipe in an early edition of The Joy of Cooking, my very first cookbook, purchased when I was sixteen and a brand-new freshman at a small community college in West Texas, 1,000 miles from home.
Joy of Cooking was the textbook for a home economics class which I hated and which was the only college class I ever dropped. The funny part is that ten years later I ended up with a bachelor of science degree in food and nutrition, from WSU’s College of Home Economics.
2.5 cups white flour, separated
1 tsp salt
1 cup (2 sticks) cold butter, cut in 1 tbsp slices
6 tablespoons ice water
Combine 1.5 cups flour and salt in food processor. Top with cold butter, process for about 15 seconds until it almost forms paste. Add last cup of flour and pulse 3 or 4 times until it’s combined. Put it in a bowl and sprinkle with 6 tablespoons of water, pressing the dough together as you sprinkle. If it doesn’t form a dough, add a little more water.
Split in half, form into disks, wrap in plastic and refrigerate 30 minutes to an hour.
7 cups peach slices (thawed if frozen)
3/4 cup sugar
1/4 cup minute tapioca
1/4 tsp cornstarch
1/4 tsp cinnamon
1/8 tsp nutmeg
2 tbsp lemon juice
1 tbsp butter in small bits
egg wash, coarse sugar
Stir together filling (first eight ingredients), let macerate half an hour. Build pie as usual: put butter on top of filling, add top crust, brush with egg wash and sprinkle with sugar. Bake 1 hour 425 degrees.
2 cups rhubarb cut in one-inch pieces
3 cups strawberries, cut in half
1 cup sugar
3 tbsp minute tapioca
1 tbsp butter cut in small bits
egg wash, coarse sugar
Stir together filling (first five ingredients), let macerate half an hour. Build pie as usual: put butter on top of filling, add top crust, brush with egg wash and sprinkle with sugar. Bake 15 minutes at 425, lower heat to 350 and bake an additional 40-50 minutes.