Oh my

I was very happy to spot these two colors (the last one of each) in the Malabrigo Sock Yarn cube. I think Ulmus will look gorgeous and to my taste, color-wise. Hmm. It may inspire me to dance some flamenco, once I have this baby wrapped around me. My discount at the anniversary sale was 20%.

Cap and I don't often collaborate in the kitchen. We're both oldest siblings. We like to do things our own way and thrive when independent. But, I asked for his help today because I wanted to make a peach pie and he is the master of pie crust. (Half the peaches were from this week's fruit share and the other half were Jersey peaches from Whole Paycheck.)

So, he made the crust and I made the filling and look at this beauty. We still make good looking babies together :-)

Heaven.

P.S. I forgot to dot the inside of the pie with soy butter and it still came out great.

Peach Pie (adapted from/inspired by Pete Bakes!)

2 lbs peaches (6-10 peaches, depending on their size)
1 tsp lemon juice
1/2 cup sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1 1/2 Tbs cornstarch
2 Tbs soy butter, cut into bits
rice milk, as needed
Cap's pie crusts (adapted from Erica's mom's recipe)

1. Peel the peaches: bring a pot of water to boil and drop peaches into it, a few at a time, for 10-30 seconds until skins loosen. plunge into a bowl of ice water and slip the peels off. Pit, slice and toss skinned peaches with the lemon juice.

2. Mix together the sugar, cinnamon, nutmeg and cornstarch and toss the peaches in the mixture. Pile into the ready pie crust, slightly higher in the middle. Dot with the bits of butter. Roll the second pie crust on top and crimp edges of both crusts together to seal.

3. Brush the top crust lightly with milk and sprinkle with sugar. Use a sharp knife to cut two or three 2-inch long vent holes in the top crust.

4. Place pie plate on a baking sheet (to catch any peach filling that bubbles out) and bake at 450F for 10 minutes, then turn the heat down to 350 and bake for another 40-50 minutes, until pie is golden brown. Cool on a rack before serving warm or at room temperature.

Cap's GFCF Pie Crust (adapted from Erica's mom's recipe)

(Cap says increase all ingredients by 50% and expect to use more oil than is called for.)

Makes top and bottom crusts for a 9-inch pie.

2 cups GF flour mix (he uses Bette Hagman's formula scroll all the way down for it)

1 tsp salt

Mix flour and salt.

Measure 1/2 cup vegetable oil (we use safflower). Add 6 Tbs milk (we use plain rice milk). DO NOT MIX THE LIQUIDS.

Combine wet ingredients with dry ingredients and mix with a fork.

Divide the dough in half.

Place first half in the pie plate (we use glass) and work the dough into the shape of the plate (on the bottom and up the sides). Add more oil if the dough starts to crumble/break apart.

Roll the other half (top crust) on parchment paper with a rolling pin. Flour the rolling pin only if necessary. Again, add oil as needed to keep the dough pliable.