It seems like every fellow blogger is in some sort of blogging funk. That they are “just not feeling it”. That they are too busy or too exhausted. That they lost their mojo and that is the reason their blog is lacking in content. And I totally get it! Blogging is a ton of work. Creating recipes and crafts (or other content), photographing said recipes, editing photos, typing everything up and sharing, sharing, sharing. Which all can be SO exhausting, making you feel uninspired and not wanting to blog.
But I have never felt this way, in fact, the only thing that I have suffered from is not having enough time to do everything I want to do with this blog, you know because I have to work to pay my bills and a house to maintain. Other than that, every time I get a chance, I am doing things for this blog. I love getting in the kitchen and creating recipes and I love playing with photo props and my camera to take photos of my creations. But getting the opportunity to sit down and edit said photos and actually find a peaceful moment to write, like really write (like write the way I was taught back in college), well that is a rare opportunity.
Oh and then there is the fact that I am my toughest critic, and only want to share the absolute best, so even if a recipe is perfect the first time, I test and retest it, fine tuning each little ingredient and measurement. Or retaking photo after photo and maybe hitting delete a million times on some less than witty story that I have written.
Like, let’s take today’s recipe. I first made this pie last summer. I remade it again towards the end of summer to photograph it. Then when I had a moment to share it with you all it was September and peach season was long gone. Then I made this pie again this year, since peaches have been utterly amazing, and decided I didn’t like last year’s photos and wanted to retake the pics. And if I am being honest, I am still not completely happy with these photos but the more time I spend agonizing and editing the photos the more I don’t even want to share. You see… it’s not just simply cooking, picture taking and writing that goes into this blogging thing… LOL! (Random: Just heard on the news that LOL is so old school now… oy vey).
Anyways, this peach pie is so good that I have to share it., despite the fact the photos aren’t exactly how I want them. This Bourbon Peach Pie simply, screams summer in the south. It is packed, yes PACKED, with fresh Texas peaches (I guess Georgia peaches would work too, wink. Wink.) and a hint of sweet, robust bourbon (another straight from the south, like sippin’ on sweet tea, sort of thing).
One Year Ago: Texas Dirt Cake (Peanut Butter Icebox Cake)
Two Years Ago: In Season: Zucchini
Three Years Ago: Cake Batter Rice Krispie Treats
Four Years Ago: Crock-pot Lemonade Chicken and Broccoli and FYI: Flour Types
Five Years Ago: Blueberry Sorbet
Six Years Ago: Danielle’s Lemon Ricotta Pancakes
Bourbon Peach Pie
Prep Time: 30 minutes Bake Time: 60 minutes Serves 8
5 cups peeled, thinly sliced peaches (about 7 medium peaches)
½ cup unbleached all-purpose flour
½ cup granulated sugar
½ cup brown sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
¼ teaspoon salt
1 lemon, juiced and zested
¼ cup bourbon*
1 tablespoon butter
1-2 tablespoons each milk and granulated sugar or sugar in the raw, for crust
1 double batch homemade or store bought pie crust
In a large mixing bowl, stir together flour, granulated sugar, brown sugar, cornstarch, cinnamon, salt and lemon zest. Add the peaches and toss to combine. Add the lemon juice and bourbon, and toss until evenly coated.
Roll out half of the pie dough onto a lightly floured surface, rolling into a 12-inch circle. Press rolled out pie dough into a 9″ pie pan. Pour the peach pie filling into the pie crust. Using a rubber spatula, and gently smooth the pie filling into an even layer. Cut the butter into small pieces and sprinkle evenly over the peaches.
To form the lattice topping, roll out the second half of the dough. Using a blunt knife or straight edge (like a pizza or pastry wheel) cut the dough into even, 1/2-inch to 3/4-inch wide strips. Layer the strips, one at a time, on top of the pie. Every other strip will be parallel with one another. Continue this process, weaving the strips of dough, until all the strips of dough are weaved on top of each other on top of the pie. Trim the edges of the pie dough strips flush with the dough of the bottom crust, which should be about half an inch over the sides. Fold back the dough from the bottom crust, lining the rim of the pie plate. Tuck the end of each lattice strip behind the dough along the rim of the pie plate and crimp to secure. Using a pastry brush, brush the crust with one to two tablespoons milk, and sprinkle with 1-2 tablespoons granulated sugar.
Bake at 400 degree F oven for 30 min. remove pie from oven and cover with foil Then reduce the heat to 350 and bake for an additional 25-30 minutes, until crust is golden brown and filling is bubbling.
*Note: 2 tablespoons pure vanilla extract can be substituted for the bourbon.
Adapted from Gimme Some Oven