If our August 2000 article Simply delicious made your mouth water, these recipes should also do the trick! Our first installment of web-exclusive recipes starts with this collection of summer-fresh foods for you to enjoy.
First published in Chatelaine’s August 2000 issue.
©Rogers Media Publishing Inc.
Fresh peach-and-berry cream pie
This classic pie combo of berries and peaches is enlivened with freshly grated orange peel and a hit of ginger.
Preparation time: 25 minutes
Baking time: 50 minutes
Makes: 10 servings
9-inch (23-cm) unbaked home-made pie shell or ready-made, frozen deep-dish pie shell
5 medium-size peaches
1 cup (250 mL) raspberries or blueberries
3/4 cup (175 mL) regular sour cream
1/4 cup (50 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) each of finely grated orange peel and minced crystallized ginger
3/4 cup (175 mL) all-purpose flour
1/3 cup (75 mL) brown sugar, preferably light
1/4 cup (50 mL) cold butter, cut into small pieces
- Preheat oven to 425°F (220°C). Place pie shell on a baking sheet to catch any spills. (The shell must be large enough to hold 3 cups/750 mL.) Peel peaches and cut into eighths. Toss with berries and arrange on bottom of pie shell. Prepare filling by whisking sour cream with 1/4 cup (50 mL) flour, granulated sugar, orange peel and ginger until combined. Prepare topping by using a fork to stir 3/4 cup (175 mL) flour with brown sugar. Using two knives or a pastry blender, cut in butter until crumbly. Set aside.
- Pour peach mixture into pastry shell and level top. Sprinkle with topping, mounding slightly in centre. Don’t press down. Bake on bottom rack of 425°F (220°C) oven until edges of pastry start to brown, about 10 minutes. Then reduce oven temperature to 350F (180C) and continue baking until peaches are fork-tender, from 40 to 45 more minutes. Cool on a rack for 15 minutes before slicing. Pie will keep well in the refrigerator for up to 1 day.
Nutrients per serving:
2.8 g protein, 11.4 g fat, 40.2 g carbohydrates, 1.2 mg iron, 37 mg calcium, 139 mg sodium, 1.7 g fibre, 269 calories