Saturday, August 27, 2016

Too Hot to be Outside

The outside temperature today in Spello is 33 degrees Celsius, which is about 96 degrees F.; way too hot to be outside, and so it's another day inside, getting settled, and looking for things to do.
On Thursday we went to the huge supermarket in Perugia called Hypercoop, and bought provisions.  I'd bought a box of peaches that looked promising, and since we hadn't eaten any, I thought I'd use them up, and turn on the oven---I mean what else do you do on a day when it's 96 degrees?
I've been experimenting with a crumble/pat in crust that I'm beginning to think is my new best friend, and it's worked beautifully in this recipe.  Although some of the peaches were soft, most were a little too hard, so I poached them in a bit of butter, with a tablespoon of sugar.
It never ceases to amaze me when we come to Italy that we do with a lot less here.  No Cuisinart, mixer, or other electrics, but I can still get the job done.  We are in a rental apartment without All-Clad pans, and state of the art gadgets, but going back to basics is what makes all of this a lot of fun, using all the skills I have to make something delicious.  Hoping to share this one with our Angelini family if they haven't melted from the heat.

Spello Peach Pie
Serves 6 to 8

6 medium to large peaches, peeled, pitted and thinly sliced
1 tablespoon unsalted butter
1 tablespoon sugar

Heat the butter in a large skillet, and add the sugar.  Stir until the sugar is dissolved.  Add the peaches, and cook over medium heat, stirring occasionally, until the peaches begin to release some juice, about 5 minutes.  Set aside to cool while making the crust.

2 1/2 cups all-purpose flour
3/4 cup sugar
1 cup chilled unsalted butter, cut into small pieces
1 teaspoon baking powder
pinch of salt
1 large egg, beaten

Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
Put the flour, sugar, butter, baking powder and salt into a mixing bowl, and cut the butter into the dry ingredients using a pastry blender, your fingers or a blending fork.  The ingredients should begin to come together like a crumble.

Add the egg, and continue to mix until the ingredients begin to come together.

Measure out half of the mixture and press into the bottom of the prepared pan.

Top with the peaches and their juices.

Crumble the reserved topping over the peaches.

Bake for 35 to 40 minutes, until the crumble is golden brown and the peaches are bubbling.
Allow the pie to rest for at least 30 minutes before cutting and serving with vanilla ice cream, or gelato.

Have a great weekend everyone!

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