Posts Tagged by peaches
Enjoy those last summer tomatoes in this sweet n’spicy jam… roasted tomatoes, peaches and nectarines! Spoon over cream cheese or on crispy fish sandwiches.
|August 24, 2018||Posted by Wendy Perry under baking (she said in terror), Carolina Country, cook & eat nekkid, Mindless Mutterings from the Teacher's Lounge, peaches, pie please, published, sweet treats, wendy's signature recipes|
Pie. This pie. My “ugly” pie.
My delicious ugly pie.
Atlantic Beach Pie.
PEACH on the Atlantic Beach Pie!
No matter what you call it, this pie has deep roots in the “SOBX” area of North Carolina. Referred to by some as the South Outer Banks, the geographic area stretches for about 85ish miles… from the Cape Lookout/”Down East” areas on the upper end down to the Shackleford Banks/Bogue Banks area on the other… with the most familiar areas including beaches of Carteret County (“Crystal Coast area”) down south along with a few ports on the intercoastal waterway. The most well known towns and townships in this region are Harkers Island, Beaufort, Morehead City, Atlantic Beach, Emerald Isle and Swansboro.
Those of us fortunate enough to have part time happy places in these “South Outer Banks” or live on the “Crystal Coast” as permanent residents are blessed, and are surrounded with a whole lot of land and sea culinary offerings, steeped in a history of its own.
Like this pie.
Ever since Chef Bill Smith at Crooks Corner in Chapel Hill introduced hundreds to his version of the vintage Atlantic Beach Pie a few years back at a Southern Foodways Alliance event, nearly every culinary magazine and blogger has made and written about it, or created their own version. It’s a yummy pie, and except for the crust, is pretty much one of the few things my mama “cooked”… Eagle Brand Lemon Pie.
The pie is a “descendant” of the Harker’s Island Lemon Milk Pie. The recipe can be found numerous places online, but I highly recommend you get yourself the Island Born and Bred Cookbook where you will find it and so many other local recipes handed down through generations.
This book is a collection of Harkers Island food, fun, fact and fiction compiled by the Harkers Island Methodist Women! You will love the recipes and history scattered about this book that was featured in Good Housekeeping’s “Cookbook Corner.” And if opportunity presents itself, be sure to grab tickets to one of Core Sound Museum‘s dinners with some of these recipes… oh my gosh! The local food is lovingly prepared by ladies of and supporters of the museum, and you’ll not find any better meal along the crystal coast! As I finish writing this today, they are busy preparing for tonight’s sold out supper and disappointed I couldn’t go this time as I’ve done in the past. Just take a look at the menu… and drool!
So, back to the pie!
Now I’m a citrus love’n gal, but not especially fond of lemon. Give me lime, and especially orange! I alway order my sweet tea with orange… and now most of my friends do the same. Even if I just get ice water when out, “no lemon, orange please!” is my order. Most places have some, definitely those that have a bar, and are usually happy to oblige.
Since the original version was made with just lemon and most of the remakes use that or lemon-lime combination, I’m thinking to myself… “Self, why not add some ORANGE in there too?”
So that’s exactly what I did. And unlike most newer versions, I stayed true to the original with a meringue, although you can use fresh whipped cream, which will work equally as well on this pie.
But I added to my twist on the pie! Fresh.Juicy.North.Carolina.PEACHES! ohhhh la LA! Such a great pairing with this tangy citrusy filling.
So… here’s Wendy’s version of Atlantic Beach Pie… with the bonus of North Carolina peaches tucked in as an added surprise! Without further adieu… Peach on the (Atlantic) Beach Pie!
Do make one to enjoy, and run on back over here and tell me what you think?
P.S. When I was making my test and final versions of the pie for Carolina Country Magazine, it was a terribly hot and humid week here in North Carolina. I was nearly weeping myself at the weeping pie meringues. And my ugly pies! I can’t shoot THAT thing to put in the magazine!
So I threw it out for conversation on my facebook community and personal page too… to get everybody’s consensus on weeping meringue. It was 100% votes FOR weeping… with folks calling them “little droplets of gold,” and “I thought all good pies weep” to “it reminds me of my grandma’s pies.” Even the staff at the magazine where I took one of my “ugly” test versions agreed and asked, “don’t ALL good pies weep?”
I agree with all those sentiments, so if your pie meringue weeps, don’t let it make you weep! It’s supposed to be that way… right?
Here’s my weepiest pie! It doesn’t make me sad, how about you?
- 1 1/2 sleeves saltine or Ritz crackers, or combination
- 4 tablespoons butter softened
- 4 tablespoons brown sugar
- 4 eggs, separated
- 1/2 cup fresh squeezed juice, (lemon, lime and orange mix)*
- 1 14 ounce can sweetened condensed milk Eagle Brand preferred
- 1 cup chopped North Carolina peaches
- 4 egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 5 tablespoons sugar
Preheat oven to 350 degrees.
Roughly crumble crackers into bowl. Knead in butter and sugar until crumbs stick together, breaking up any large pieces of cracker (but not into dust). Press into 8-inch pie dish and chill for 15 minutes. Bake about 16 minutes until the crust starts browning.
Beat yolks, juice and zest into condensed milk.
Scatter peaches over crust; cover with the filling.
Whip egg whites and tartar until soft peaks form. Add vanilla, salt and sugar, one tablespoon at a time until stiff peaks form. Spread over filling and bake about 18 minutes.
Chill at least 6 hours before serving.
*One large lemon, lime and orange should give you at least a half cup of juice,
|June 29, 2017||Posted by Wendy Perry under baking (she said in terror), blueberries, cook'n with NC goodies, grill thrills, pie please, skillet cookery, sweet treats, wendy's signature recipes|
So which is it…. Grunt? or Slump? You might have seen these descriptions for fruity desserts and wondered…what the heck? Well you will be happy to know that grunts and slumps are one in the same! Now don’t confuse them with cobblers, crumbles and crisps, buckles, brown bettys, pandowdy or the regionally almost-famous North Carolina Sonker! Are you fully befuddled now?
Each one of these baked goods are delicious in their own way, but are not the same… and traditionally include fruit, flour, sugar and butter. What can be wrong about any such thing? So, let’s have a quick lesson to un-confuse ya.
Let’s start out with the grunt, aka slump, since this post’s recipe is just that! Featured in June’s Carolina Country Magazine, you will find my Campfire Fruit Grunt recipe down below you can easily print out and make for your crowd this July 4th!
Originally an English steamed fruit dessert, a grunt/slump is basically a cobbler, but cooked covered on a campfire or grill… or stovetop, rather than inside the oven. This kinda sorta steams the topping (typically a biscuit type dough)… and when it cooks, it makes a “grunting” noise around the edge and topping… thus, the name “grunt.” And once done, it “slumps” down into the skillet…. voila, “Slump!” I’m particularly fond of crispy crunchy things, so you will find the topping on my grunt/slump recipe below to have a bit of those features rather than a softer biscuit dough as you will find with traditional recipes.
Cobbler… the name comes from the “cobblestone” appearance of the baked topping of a cobbler. Traditional cobblers are cooked casserole style and topped with biscuit dough and once cooked resemble cobblestones you may see on an old street…. not pie crust as many folks do these days. If you are served cobbler with pie crust on top, that’s pie, not cobbler! Sometimes you might even see a “crust” bottomed cobbler too. The filling cooks down into a fruity syrupy goodness. Nowadays you might see cobblers topped with such things as cookie dough and even cake batter.
Crumbles and Crisps... as the name says, this crumbly-topped fruity baked goodie is topped with an oatmeal struesel mixture…. thus, you have a “crumbly” topping. Nowadays these have become one and the same. Originally, the main difference was that crisp toppings had oats while crumbs did not. Other toppings might have nuts, graham crackers or cookies in the mixture.
Buckles… these are kind of a cake with fruit on top of the batter and a crumb topping. They are kinda sorta like a coffeecake, but have a softer and more buttery texture. And of course the name…. because it buckles when cooked!
Brown Bettys…. from Colonial days, this dessert usually features layers of sugared apple slices and buttery crumbs, most often made from stale bread. Our ancestors wasted nothing and of course, would turn old bread into a sweet treat!
Pandowdy… this is basically a pie without a bottom crust. Pieces of crust dough are scattered about the top and as ready to serve, broken up into the fruit with a spoon a bit and “dowdied” up so to speak. Traditionally made with apples, pandowdy can be made with any sort of fruit. Molasses is sometimes used as sweetener in Pandowdy, or Pan Dowdy, spelled both ways.
NC Surry County Sonker… The Sonker is indigenous to North Carolina and so loved that it has it’s own festival (1st Saturday in October) and “trail.” Over in Surry County, the rich heritage of the Sonker is celebrated and showcased on the trail in cafes and restaurants. Sonkers are cooked casserole style, like a deep dish pie, in a rectangle baking dish. Back in the day, it was often cooked in a big bread pan so there would be a plenty to feed all the farm hands that day. As for its composure, you will get differing opinions on that. Some say it has a bottom crust while others say only side crusts. Either way, the fruit is often covered with a lattice pastry top. Pretty much any sort of fruit can be used, combination of fruits…. and some even have vegetables like sweet potatoes… one of the most popular kinds of sonker. No matter the crusts, a milk “batter” is poured over top, and the cooked sonker is served with milk “dip.”
I could go on and on about the sonker and will one day do a post just on that topic. For now, you can read more about its history at Our State Magazine.
And for a traditional Sweet Potato Sonker, here’s a recipe I prepared and styled for this piece a few years back when at Our State Magazine as food stylist and recipe developer. (This is not my recipe.)
There are other similar fruit desserts, but will save those for another time… like Clafouti, Shortcakes, Boy Bait, Long Cakes, Bird’s Nest Pudding and some I may not even have heard of. Today’s post will get you started…. so throw yourself together this Grunt/Slump I recently created for Carolina Country’s June edition. I declare, here in mid-blueberry/peach season in North Carolina with folks camping and grilling all around, there’s no reason not to! So stop by your local peach and berry farms or farmers’ market and get some fresh summer fruits… your favorites, and GRUNT!
Grunts (also called Slumps) were born in New England and are a steamed cobbler that “grunt” when cooking and “slump” as they settle. This treat will make you the envy of the campground! Great as a dessert, but also enjoyed as a breakfast treat as well.
- 12" cast iron skillet
- about 3 cups each fresh blueberries and sliced peaches
- 1 1/4 cups sugar
- 1 tablespoon cornstarch
- 3/4 cup self-rising flour
- 1/2 cup self-rising corn meal mix
- 1/2 teaspoon apple pie spice
- pinch salt
- 3 tablespoons brown sugar
- 5 tablespoons butter softened
- 1 teaspoon almond extract
- 1/3 cup milk
Prepare coals or heat grill to medium high heat. Put fruits, sugar and cornstarch in skillet and stir to combine.
Put all dumpling ingredients except milk into zippered plastic bag. Squish with fingers until butter has been incorporated and you have a crumble mix. Blend in milk.
Add dollops of dumpling batter on top of fruit, leaving space for it to bubble and “grunt.” Close grill lid to cook. If cooking on open coals, cover with foil.
Cook over indirect heat for about 15 minutes until hot and bubbly.