Summer’s sweet fruit is here and at its peak of perfection. To celebrate its goodness Soap Orchard has deemed Peach its Featured Orchard this month. Since the start of our company customers have always loved our Early White Peach products, but because Peach has been loved by so many, we have created a brand new scent line in special recognition of the beloved summer peach:
The wealth of flavonoids, vitamins and minerals in peaches help slough off dead cells and help hydrate & revitalize the skin. Antioxidants promote fast recovery.
- Peaches with white flesh typically are very sweet with little acidity, while yellow-fleshed peaches typically have an acidic tang coupled with sweetness, though this also varies greatly. Both colours often have some red on their skin. Low-acid white-fleshed peaches are the most popular kinds in China, Japan, and neighboring Asian countries, while Europeans and North Americans have historically favored the acidic, yellow-fleshed kinds.
To keep the love of Peach going I thought I would share my grandmothers peach pie recipe. When you need to bring something to a summer bbq bringing pie it is always a winner, and for the hostess/host, bring her/him a token of your appreciation by giving her/him a Summer Peach Gift Crate!
Grandma’s Peach Pie
1 1/3 cups cold butter
4 1/4 cups all-purpose flour, divided
1 1/2 teaspoons salt
1/2 to 3/4 cup ice-cold water
8 large fresh, firm, ripe peaches (about 4 lb.)
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of nutmeg
1/8 teaspoon salt
1 1/2 tablespoons butter, cut into pieces
1 large egg, beaten
1 1/2 tablespoons granulated sugar
- Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a lightly floured surface; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to an hour.
- Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. In a bowl stir together dry ingredients: brown sugar, cinnamon, nutmeg, salt, and remaining 1/4 cup flour. Add peaches, stirring to coat.
- Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.
- Spoon peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter.
- Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.
- Carefully place remaining piecrust over filling; press edges of crusts together to seal.
- Beat the egg in a bowl. Brush top of pie with the beaten egg as a wash; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for the steam to escape.
- Freeze pie 15 minutes. Meanwhile, heat a cookie sheet in the oven for 10 minutes at 425°.
- Place pie on the hot cookie sheet.
- Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 15 to 20 more minutes or until juices are thick and bubbly. Transfer to a wire rack; cool 2 hours before serving.
Make this your best summer ever!