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The Sweetest Peaches

even layer of the crumb mixture. Bake until the fruit juices come bubbling up though the crumb topping and the crust is browned, about an hour. Remove from the oven and place on a wire rack to cool for at least 30 minutes before cutting. Serve warm. Note: Arrowroot is a great help in thickening fruit pies, tarts, puddings, and sauces. It is twice as effective as f lour and is tasteless. Use a combination of f lour and arrowroot to thicken the juices in pies made with fruits like peaches and strawberries. Arrowroot also keeps indefinitely.

1/2 cup sugar 3 T. f lour 2 T. arrowroot (see note) 1/4 t. nutmeg 1/4 t. salt 1 pie crust 1 egg white, lightly beaten with a fork Combine the f lour, cornmeal, and brown sugar in a food processor. Add the butter and oats and pulse to get a uniform coarse meal, with the chunks of butter no larger than small grains of rice. Refrigerate until ready to use. In a large mixing bowl, toss the peaches and blueberries with the vanilla extract and lemon juice. In a small bowl, stir the sugar, f lour, arrowroot, nutmeg and salt together. Add this to the fruit and toss to coat evenly and thoroughly. Place the pie crust in a 9-inch pie plate, crimp the edges and brush generously with the egg white. Spoon in the fruit mixture and generously sprinkle the top with an

A longtime resident of Oxford, Pamela Meredith-Doyle, formerly Denver’s NBC Channel 9 Children’s Chef, now teaches both adult and children’s cooking classes on the south shore of Massachusetts, where she lives with her husband and son. For more of Pam’s recipes, visit the Story Archive tab at www.tidewatertimes.com.

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