My cooking style is more related to the depression era than the 2000 something's. I take a scan of what fruits and veggies are starting to spoil, see which cast iron pan looks the cleanest and grab a cutting board and a handful of garlic cloves. Any recipes that I do peek at are hand written, wrinkled and fading. I love the sizzle of a hot cast iron pan and the monotonous chopping of a knife and cutting board. Ingredients laid out on the counter and kitchen lights on low by the stove and I've found my zen.
I'll be sure to share what I'm cooking on this blog as well as crop variety wins and fails, farm kid funnies (and there are a lot!) and livestock stories. My most recent kitchen meditation session was with some turning peaches and the rest of the rendered lard.
Old-Fashioned Peach Pie
1 1/2 cups flour
1/2 cup lard (this time I ran out so I used 1/4 c. lard and 1/4 c. cold butter)
3-4 tbsp cold water
6 cups peeled and sliced peaches (about 7 peaches)
3/4 cup granulated maple sugar
1/2 tsp ground cinnamon
3 tbsp corn starch
1 lemon, juiced
2/3 cup old fashioned rolled oats
1/4 cup flour
1/2 cup granulated maple sugar
1/4 tsp salt
1/4 cup butter
To Make Shell:
Stir flour and salt. Cut in lard until mix is crumbly. Add just enough water to make it come together as a dough. Pat into a disc and wrap up. Chill in refrigerator at least 1/2 hour. Remove from refrigerator and place on a floured surface. Roll out and line pie dish.
To Make Filling:
Mix peaches, sugar, cinnamon, corn starch and lemon juice. Pour into pie shell.
To Make Topping:
Combine oats, flour, sugar, salt and butter until crumbly. Top the peach mix with the crumb mix and place pie dish on a foil lined baking sheet.
Bake 50 min in a 375 degree oven.