Real Food for Real Life

Monday, August 23, 2010

The time is here...

Wow...I can't believe the summer is over already.  I have officially started graduate school, and while excited, I would be lying if I didn't admit to a bit of trepidation as's about time I kick start this creaky brain of mine, say good bye to my life of leisure (Ha!!), and get back to a more rigorous routine (intellectual anyway :-).  My friend Trish shared a most helpful article from The Chronicle of Higher Education (thanks dear :) full of info for new grad students.  I have already followed some of the hints offered, and in the near future may also be adding a grad school blog and/or website to help "brand" myself.  The "Mary Brand" sounds pretty funny doesn't it?

I'm going to continue cooking, and continue taking my (bad) photos, but I daresay that I won't be posting as often.  Please don't forget about me though, I am still aiming for the weekends and breaks, and I will continue to READ food blogs, because hey, a girl still has to read about what she loves...

I'll leave you for now with this wonderfully delicious peach pie I made this weekend.  I will tell you though, Ben and I had a bit of disagreement over this one...I intentionally did not use much sugar, and while I loved that the peaches retained a certain tartness against the sweetness, Ben did not think it was sweet enough.  If you decide to try this and like things a bit sweeter than I, you may wish to add more sugar.  Enjoy!

Streusel Topped Peach Pie

1 prepared pie crust, homemade or purchased
For the filling:
3 lbs. ripe peaches, pitted and sliced thin, retaining the skin
1/2 cup light brown sugar
2 tbs. lemon juice
2 heaping tbs. cornstarch
1 tsp. cinnamon
1/2  tsp. ground nutmeg
For the topping:
3/4 cup all purpose flour
3/4 cup quick oats
1/3 cup light brown sugar
large pinch of salt
6 tbs. butter
3/4 cup chopped walnuts

Preheat the oven to 400 degrees F.  Line a deep dish pie plate with the prepared crust (I don't have a deep dish plate, so I put the excess filling into an a buttered individual casserole dish).  Mix the peach slices with the other filling ingredients until well combined and coated; spoon into the prepared crust.  Mix the flour, oats, sugar, and salt in a medium bowl; cit in the butter until the mixture resembles large crumbs.  Stir in the chopped walnuts and spread evenly over the top of the peaches. 

Place the pie on a cookie sheet to catch any drips (foil would be helpful too...I wish I had remembered).  Bake for 1/2 hour; reduce the temperature to 350 degrees and bake for an additional 50-60 minutes, or until nicely browned and the juices are thick.  Let the pie rest for an hour or two before serving.  Vanilla ice cream is nice with this, especially if you go with the lower sugar as I have made it.

um, um good...


  1. Best of Luck to you Mary in grad school!!! Your peach pie looks great

  2. Thanks Sandy!! And you keep blogging...I need my leisure reading material :-D

  3. On Facebook:

    Tracey said: good luck with your studies..I know u will be just fine..remember ..u were afterall the smart charlies angel sabrina :)
    August 23 at 10:38pm


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