Preheat Oven to 375F Pie Crust Filling: 3 Lbs Ripe Peaches, peeled and sliced 1 Cup Sugar 1/2 Cup Candied Ginger diced small 3 TBL Instant Tapioca Egg wash- 1 egg beaten with 2 TBL water Peel peaches; score skin with an X, and drop into boiling water for about 30 seconds Remove from boiling […]
Category Archives: Dessertspreheat oven to 425f 2 Cups Frozen Wild Blueberries 5-6 Ripe Peaches 3 TBL Instant Tapioca 1/4 Cup Lt Brown Sugar 1/2 Cup Sugar 1 Tsp Salt Zest of 1 Lemon Juice of 1/2 Lemon Crust for 2 crust Pie Peel and slice peaches Mix sugars, salt, and tapioca in a small bowl. Add 1/2 […]  Last week I decided to splurge and went to my favorite local bakery Artisan Boulanger Patisserie, in the East Passyunk neighborhood of Philadelphia, and found a Philadelphia Cronut! Having had the original I would say that this was quite different. Artisan Boulanger calls their product a croissant beignet. The structure was made up of layers […]  Wednesday was a beautiful day, and a perfect summer day to spend in Manhattan with two old friends and one new one. A few weeks ago my friend Char asked me to come along on a trip to NYC which would include a number of really fun stops, culminating in going to the taping of […]  This blueberry lemon pie is one of my very favorites. I made it almost daily when I owned The Hungry Moon diner, using frozen wild blueberries, long before Wyman’s became a household brand . This recipe is a very adapted version from my Mom’s 1965 copy of Farm Journal’s Complete Pie Cookbook published by Doubleday (if you can […] |
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