EDIBLES
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There’s a common theme happening when it comes to my favorite recipes. See, anyone who knows me well will know that my favorites all come from one common source. My favorite recipes are all from a box of recipes that my grandfather left me when he passed away. There are main courses and desserts, plus everything in between, and every time I pry through the box, I’m greeted by glimpses of flavors that my great grandparents so carefully placed on recipe cards. They’re the foods my grandparents enjoyed eating growing up, foods my mom enjoyed as a young child.
Whenever I stumble on a recipe that my great grandmothers penned, I just feel this call to make it. This is one of those recipes that I couldn’t wait to make, especially in the springtime. It’s a perfect, heavenly strawberry peach pie. Just the name of it made my mouth water, and the taste? Divine.
To make the perfect strawberry peach pie, you’ll want to create the perfect filling. Begin by combining sugar, flour, cinnamon, nutmeg, and salt in a large bowl.
If you’re able to get some fresh strawberries and peaches from your local farmer’s market or even your own garden, go for that! But this recipe can also be made with strawberries and peaches from the freezer section if you want to make it ASAP but don’t have the fruit in season where you live yet. When baking this at home, there were plenty of fresh strawberries available, but it wasn’t quite peach season, so I went ahead and did a mixture of fresh strawberries and frozen peaches for my strawberry peach pie. Simply add your fruit to the sugar mixture and toss it gently.
Squeeze some lemon juice over the fruit mixture. I love to use some fresh lemon, but if you don’t have any fresh, the bottled stuff will work just as well.
Coat the peaches and the strawberries with the sugar mixture, getting them really nice and evenly coated. Set this aside.
When it comes to crust, you can always use your favorite family recipe, but you can also just grab rolls of store-bought crust. The pie is super flexible, so go ahead and use whatever you have on hand. You’ll need enough crust for a double-crust pie, since this strawberry peach pie has a top and bottom crust.
Fill the bottom crust evenly, making sure there’s a little bit of overflow on the fruit, as it will get smaller in the oven, so this allows for a fuller pie.
I find that sometimes getting a perfect top crust can be difficult, and so can getting the perfect lattice crust. To make the crust extra simple, I just roll it out and use a seasonal cookie cutter to cut out pieces of pie crust, then layer them on top of the fruit. I used a flower shaped cookie cutter for this pie in the spring, but you can easily swap that out for stars on Independence Day or another option for other holidays. The top will have just enough vents that you won’t even need to cut any.
Crimp your crust edges up over the shapes before baking, and you’re all set to go. Of course, you can always use your favorite top crust method for this pie, but I love making it with this fun seasonal twist.
Just before you bake the pie, brush the crust with a very thin layer of milk. Sprinkle with blanched almonds and sugar, just enough to cover the crust. You can skip the nuts if you’d prefer, but I think they add something really special to it. Bake the pie until the filling starts to bubble and the crust is perfectly golden brown.
Believe me, this strawberry peach pie is going to have your family just begging for more. There’s something perfectly sweet and fruity about it. The marriage of peach and strawberry just work amazingly well, and it is definitely a pie that is going to disappear fast!
Serve it just warm for best flavor, or even top it with a little bit of ice cream.
Now, I want to note that recently, I’ve gotten some emails saying the pie filling can get a bit runny or soupy. To combat that, you can stir a little bit of corn starch into the fruit and sugar mixture, and it will help absorb some of the fruit juices that tend to make this pie filling a bit thinner. You’ll want to use no more than a tablespoon, as any more will impact the flavor negatively. Alternately, be sure you’re baking the pie long enough. Sometimes the filling hasn’t had quite enough time to thicken, so a few extra minutes may do the trick.
If you really want to combat the runniness from the get-go, the best way to do so is to let the peaches and strawberries sit after stirring the sugar, allowing about 30 minutes for the natural juices of the pie filling to collect in the bottom. Strain, and toss the excess juices. Place the fruit in the pie, and you’ll have a less runny filling as a result.
What is your favorite kind of pie?
Let me know in the comments below! Don’t forget to share this recipe with a friend who loves pie, too! Keep scrolling for the full, printable version of the recipe!
- 1 Cup sugar
- 1/3 Cup all-purpose flour
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp salt
- 4 Cups sliced fresh peaches (3 to 4 large)
- 2 Cups sliced fresh strawberries (1 pint)
- 2 tsp lemon juice
- Milk, enough for brushing on
- 2 Tbsp blanched almonds
- 2 tsp sugar
- Heat oven to 375. In a large bowl, combine sugar, flour, cinnamon, nutmeg, and salt.
- Stir in peaches and strawberries, squeezing lemon juice over before tossing.
- Spoon filling into prepared pie crust, then top with second crust.
- Brush top crust lightly with milk and top with almonds and sugar.
- Bake at 375 for 30-45 minutes. Cool slightly before serving.
(Feature Impact) Whether you’re grilling in the backyard, at a picnic or simply relaxing poolside to celebrate America’s 250th anniversary, this summer is sure to be filled with special celebrations. Throughout those 250 years, food has brought people together – and continues to do so.
From barbecues to patios, fresh foods are at the heart of American celebrations. Healthy, fresh ingredients help elevate classic recipes with sweet corn taking center stage in many iconic summer dishes. As a trusted American grower, Duda Farm Fresh Foods provides equally healthy and flavorful recipes using Dandy Sweet Corn to build the heart of your menu.
While corn on its own is a classic side dish – with Americans consuming approximately 1,400 bushels per year, according to the U.S. Department of Agriculture – you can put a twist on tradition by serving Elote, also known as Mexican street corn, as a bold and delicious way to enjoy fresh corn at its best. Cooked to perfection then slathered in a creamy, zesty mix of mayonnaise, lime juice, cheese and chili powder, Elote transforms a simple ear of corn into an irresistible snack or side.
You can add its vibrant flavor and fun to your table with a number of easy cooking methods:
- Grill: For the traditional method of cooking Elote, preheat your grill to medium-high heat. Place the corn directly on the grill grates then cook 10-15 minutes, turning every 2-3 minutes until nicely charred and cooked through, like these recipes for Easy Elote Corn or Vegan Elote.
- Boil: Bring a large pot of salted water to a boil. Add corn and cook 5-7 minutes until tender.
- Roast: Preheat the oven to 400 F. Place corn on a baking sheet and roast 20-25 minutes, turning halfway through.
- Air Fryer: Preheat the air fryer to 400 F. Cook corn for 12-15 minutes, turning once.
Visit DudaFresh.com to find more ways to elevate your patriotic celebrations.
Easy Elote Corn
Recipe courtesy of The Produce Moms on behalf of Duda Farm Fresh Foods
Servings: 4
- 1 Dandy Sweet Corn Tray (4 count)
- 1 lime, juice only (about 2 tablespoons)
- 1 cup mayonnaise or Mexican crema
- 2 tablespoons Elote seasoning
- 1 cup cotija cheese, crumbled
- fresh cilantro, chopped, for garnish
- hot sauce or chili powder (optional)
- Heat grill to medium-high heat.
- Place corn directly on grates and cook 10-15 minutes, turning every 2-3 minutes, until charred and cooked through.
- While corn is still warm, squeeze lime juice on all sides. Brush or spoon mayonnaise on each ear, ensuring all sides are coated.
- Evenly sprinkle Elote seasoning over coated corn. Using hands, gently press seasoning into mayo.
- Arrange Elote on serving platter, sprinkle with cotija cheese and garnish with fresh chopped cilantro. Serve with hot sauce or chili powder for extra heat, if desired.
Vegan Elote
Recipe courtesy of Darn Good Veggies on behalf of Duda Farm Fresh Foods
Cook time: 16 minutes
Total time: 28 minutes
Servings: 4
Vegan Parmesan:
- 1/2 cup raw cashews
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Elote:
- 1/3 cup vegan mayonnaise
- 1/2 teaspoon ancho chili powder
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1/4 teaspoon chipotle powder (optional)
- 1 pinch salt
- 4 ears Dandy Corn
- 2 tablespoons chopped cilantro
- To make vegan Parmesan: In small food processor or blender, pulse cashews, nutritional yeast, garlic powder and salt until it resembles grated Parmesan.
- Heat grill or grill pan to medium-high heat.
- In bowl, stir mayo, ancho chili powder, garlic, lime juice, chipotle powder and salt until smooth.
- Place corn on grill or grill pan and cook on all sides until corn is cooked and has grill marks, about 4 minutes per side.
- Spread corn with chili mayo then sprinkle with vegan Parmesan and cilantro.
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(Feature Impact) There’s just something timeless about a summer cookout with friends, family or neighbors. Whether it’s the sound of burgers sizzling on the grill or the smell of your favorite seasonal sides, the event invokes nostalgia and camaraderie.
While the spotlight may land on the burgers and barbecued fare, seasoned grill masters know the supporting cast matters, too. Makers of soft, delicious hamburger and hot dog buns fit to be the foundation of summer gatherings for more than 100 years, the bun experts at Wonder suggest a few ways to ensure your entertaining ventures are successful throughout the season.
Do What You Can Ahead of Time
Stick to a mix of easy favorites and make-ahead sides to keep prep manageable while offering something for everyone to enjoy. When possible, prep ahead of time so you can keep your focus on the fun and your attention on the hot grill. Chop vegetables, wash lettuce for burgers, make sure you have picked out the perfect buns, form and season beef patties and mix marinades the day before the big bash to avoid last-minute rushes around the kitchen.
Prep the Grill
Patience is key when it comes to grilling, as a properly heated grill is the foundation for good cooking. Give gas grills enough time to come to temperature, around 10-15 minutes, and allow charcoal to ash over completely. When grilling different types of food, it’s especially helpful to set up cooking zones – direct and indirect – so you can cook meat, veggies and buns differently or move finished food to one side, as needed.
Additionally, to help prevent sticking, lightly oil the clean grill grates before cooking. Using tongs and a paper towel dipped in oil is often more effective than coating foods with oil.
Use a Meat Thermometer
You may be a seasoned grill master, but guesswork can lead to mistakes, especially when cooking for a crowd. Avoid overcooked (or worse, undercooked) chicken and burgers by using an instant-read thermometer to help ensure meat is cooked safely while retaining its juicy flavor.
Grill Buns Correctly
Burgers and hot dogs are classics for a reason, but avoiding soggy buns and mid-bite fallout requires the right bun for the job. Striking the perfect balance of pillowy softness with the structure to hold their shape through every loaded topping, condiment and bite is key when choosing the right bun for the job. More than just a vehicle for grilled favorites, Wonder Classic Hamburger and Hot Dog Buns are a familiar taste that makes cookouts delicious and have held it together, literally and figuratively, for more than a century. In continuing its longstanding partnership with the USO through the annual Deploy the Joy campaign, you can keep an eye out through Sept. 12 for special packaging on select products with scannable QR codes for a chance to win a $10,000 Birthday Bash.
For great grilled buns, follow a few easy steps:
- Brush cut sides of buns with softened butter, mayo or both to help the bun brown evenly.
- Lightly salt the buttered side before grilling.
- During the last 2 minutes of cooking burgers or dogs, place buns cut-side down over medium-low heat for 30-60 seconds. Look for a light golden toast, crisp enough to hold up.
Let Food Rest Before Serving
After grilling, give meat a few minutes to rest before serving or slicing. This allows juices to redistribute throughout the food for better texture and flavor.
Layer Burgers, Condiments and Toppings
After toasting buns, add a thin layer of sauce to coat the bun then lettuce that’s been patted dry to remove moisture. Add cheese to the opposite bun and be sure to place the burger and other toppings in the center to keep moisture away from the bread, preventing sogginess. Follow this simple order for sturdy buns:
- Toasted top bun
- Condiment or sauce
- Cheese
- Burger
- Tomato and onion
- Lettuce
- Condiment or sauce
- Toasted bottom bun
From simple, practical menus to crave-worthy twists on classics, you can find more ways to host a successful summer barbecue by visiting WonderBread.com/recipes.
Photo courtesy of Shutterstock (grilling hamburgers)
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Food is supposed to bring people together.
It sits at the center of our holidays, church potlucks, birthday parties, first dates, family reunions and late-night kitchen conversations. In Texas especially, I feel like feeding people is one of the purest forms of love we know. We celebrate with casseroles, comfort with pies, and gather around smoked meats and shared desserts.
Food is hospitality. Food is belonging.
But for some people, food is also calculation.
Before the appetizers even arrive, some of us are already scanning ingredients, evaluating risk, rehearsing questions, and trying to determine whether asking those questions is about to make everyone at the table uncomfortable.
Read the full feature in On The Table in your Thursday Bowie News.
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