Peach Pie Revisited

Ripe peaches at the farmers market

Selection for pie

Peaches' Destiny

Yes, I know, I’ve already published a peach pie AND a peach tart.  But I’ve made more pies and I have some new photos.

It’s that time of year again and peaches are at their peak.  If you  love peaches as much as I do, now is the time to grab your rolling pin, don your apron and go for it.  Here it is then, no corners cut, with a crumb crust for more complex flavor and texture.

Peach Pie with Crumb Topping


1 ½ cups flour

¼ t salt

1T sugar

8 T unsalted butter, cut into ½ inch cubes

4 T ice water

Pulse flour, salt and sugar in a food processor. Add butter.  Pulse briefly.  There should still be bits of butter visible.  Add ice water around bowl and again, pulse briefly, just until dough holds together when pressed between your fingers.  Don’t let a ball form.

On work surface, press dough outward with the heel of your hand.  Pat into a round, wrap in plastic and chill for a half hour.

Crumb topping:

½ cup walnuts

1 cup flour

1 cup firmly packed light brown sugar

½ cup old fashion rolled oats

¼ t salt

½ cup butter, melted but not hot

While dough is chilling, prepare crumb topping in food processor.  No need to clean it first.  Pulse walnuts very briefly until roughly chopped.  Add flour, sugar, oats, salt and pulse for one second.  Transfer to a bowl, stir melted butter through and set aside.


3 lbs. ripe peaches

juice from ½ lemon

1 cup light brown sugar

¼ cup instant tapioca

½ t vanilla

½ t cinnamon

¼ t freshly grated nutmeg

4 T butter cut into a ½ inch dice

Prepare peaches. Bring a pot of water to a boil.  Cut a small cross in the stem end of each peach.  Submerge peaches in water, a few at a time for one minute.  Remove and let cool enough to handle. With a paring knife, catch hold of the cut skin.  It will pull off easily.  Cut peaches into ½ inch slices or into small cubes. Place back in pot you have just emptied.  Add lemon juice, sugar, tapioca, vanilla, cinnamon, nutmeg and salt.

Roll out dough to a 12 inch round.  Place in a deep dish 9-inch pie pan, crimp edges and chill for 15 minutes.

Pour off liquid that has collected in bottom of peach mixture.  This is very important to assure a firm filling and not a soupy one.

Place mixture in pie shell, heaping slightly in center.  Dot with butter and then top with crumb mixture breaking it into small clumps.

Place in a 400 degree oven for a half hour.  Lower heat to 350 degrees.  Bake for another half hour or until crust is golden brown and filling is bubbly.  Let cool.  Serve with a scoop of vanilla ice cream.  Prepare to receive rave reviews.


Farmers Markets Continue in Full Swing

Tigerella tomatoes

I have been planning  my family meals around farmers market offerings.  Today I discovered these beautiful striped  Tigerella tomatoes at the Croton market.  They were sweet and juicy with a red interior.  I know it’s late in the season, but I still can’t believe I bought two trays of impatiens for a dollar a pot from Hodgson Farm.

The peaches are the star of my next post,  peach pie with a crumb topping.  The beets and tomatoes are from the Pleasantville market. Check out the adorable cupcakes from Flour and Sun Bakery in Pleasantville (a little side trip from the farmers market.)

Fragrant peaches at last!

The colors of summer!

Hodgson Farm Succulents

Colorful mini tomatoes

Uprooted this morning

Orange beets

Briarcliff Indoor Farmers Market Season Finale

The very first eggs from Feather Ridge Farm's pullets

A last look at this season’s lively Briarcliff Indoor Farmers Market. Time to check the local outdoor farmers markets--Community Markets.

THE PLACE for artisan bread and cheese

Gorgeous Shitakes and Oyster Mushrooms

Fresh fish on Ice

The Doughnut Man

Eggs, Milk, Cream and Chicken from Feather Ridge Farm

NYC Union Square Farmer’s Market Burger

It’s  grilling time and what could be more enticing than a luscious beef burger that makes use of beef from local farms and  ingredients from a farm stand?  This recipe features local grass-fed beef,  fresh shallots and Boston lettuce.   Maytag blue cheese and McIlhenny Tabasco sauce round out the presentation.



3 medium shallots, chopped fine
1 t Worcestershire sauce
½ t McIlhenny Tabasco Sauce
3 lbs. freshly ground sirloin from grass fed beef, 20% fat
1 t salt
Scant ½ t freshly ground pepper

6 seeded rolls halved


1 small head Boston lettuce

Maytag blue cheese slices, enough to cover 6 burgers

6  1/4 inch slices red onion

Other toppings as desired–ketchup, hamburger dills, etc.


In a grill with a cover, prepare a medium-hot fire for direct heat cooking.

Mix shallots,  Worcestershire, and tabasco sauce with 3 lbs. of ground sirloin. Add 1 t salt and scant ½ t freshly ground pepper.

Form six ½ lb. patties and place on grill until nicely browned for about 5 minutes. Turn over and grill another 5 minutes or until just done throughout, but juicy.

Shortly before burgers are done, place rolls cut side down on grill and toast lightly. Place  lettuce leaves, burgers on bottom halves and top with cheese slices and onion slices.  Serves six.

Recipe inspired by Chris Kirigin’s All-American Zinburger, finalist in the Sutter Home Winery Build a Better Burger Contest.

Photographer Bill Brady


Categories: Food Photography · REcipes

Briarcliff Winter Farmers Market in Full Swing

Visiting the Briarcliff Indoor Farmers Market on Saturday morning is a true delight.  In particular, I love the Bobolink Farm’s wonderful cheeses.  Today I selected “Endgame,” a pungent and “puddingy” end of the season glory.  Their artisan breads, too, are a must buy.  The chewy  ciabatta had sold out early, so I tried something even more interesting, a garlic and duck fat ciabatta.  So fragrant and heady.

Another prize offering is the Feather Ridge Farm milk, half and half and cream (not ultra pasteurized).  Can’t resist homemade donuts either.  Shitake mushrooms never looked so good nor the winter root vegetables.

If you happen to live in the Westchester County, NY area, you can locate a farmers market in your area by emailing

A Pretty Peach Tart

I came away from the Muscoot Farm Market yesterday with beautiful peaches and a pint of raspberries.  Hmmm. A tart came to mind.  This morning as I assembled my ingredients, I noticed that half the raspberries had disappeared.  I had  to work fast.  This is a variation of my “Peach of a Pie” post of  August 7  but easier.Peach Tart


Tart dough

1 ½ cups flour

½ t salt

½ cup sugar

8 T butter cut into a small dice

4 T ice water


6 large ripe and fragrant peaches

¼ cup instant tapioca

½ cup sugar

pinch of salt

Juice from ½ lemon

2 T butter cut into 8 ½-inch cubes

Pulse flour, salt and sugar in a food processor. Add butter.  Pulse briefly.  There should still be bits of butter visible.  Add ice water around bowl and again, pulse briefly, just until dough holds together when pressed between your fingers.  Don’t let a ball form.

On work surface, press dough outward with the heel of your hand.  Pat into a round, wrap in plastic and chill for a half hour.

Roll out dough into a 12-inch round. Drape into a 9-inch tart pan with a removable bottom. Chill in refrigerator for 20 minutes.

While tart shell is chilling, cut a small cross in the stem end of each peach, dip peaches one or two at a time into a pot of simmering water for 1 ½ minutes.  Let cool.  Peel off skin.  Slice into half-inch wedges.  Add instant tapioca, sugar, salt and lemon juice. Mix.

Pour half of peach mixture into tart shell..  Arrange remainder of peach slices into an attractive pattern.  Dot with cubes of butter and fresh raspberries.  Bake at 400 degrees for 15 minutes.  Turn heat down to 350 and bake another half hour or until mixture bubbles up and crust is golden brown.

The white nectarine version

The white nectarine version, this one an upside-down tart

A Muscoot Farm Afternoon

Mushrooms 3Mushrooms 2

Green and yellow beans,  a rainbow of radishes, scarlet raspberries and magnificent mushrooms.  I couldn’t resist buying that last container of chanterelles.  Made a veal meatloaf with mushroom gravy for supper.raspberriesYellow and Green beansFarmer's mix

Fresh from the Farmers Market

Today at the Croton Farmers Market I met Miriam Haas who founded Community Markets in 1991 providing farm fresh produce throughout the New York metro area.  Community Markets is comprised of roughly 50 independent local and regional food producers.  One of those farmers, the last in Hyde Park, is Michael Athanas whom I also met today. The beautiful purple and blushing beauty peppers pictured below were grown on the Athanas Farm.  Both are milder and sweeter than the green.

Peaches at their peak

Peaches at their peak

Graffiti eggplant

Graffiti eggplant

purple and blushing bauty sweet peppers

Purple and blushing beauty sweet peppers


IMG_1189IMG_1105Farmers Market LogoIMG_1120IMG_1111IMG_1188

This season’s new Croton Farmers’ Market, held every Wednesday at the Municipal Lot, Municipal Place and Riverside Ave., from 2 pm to 7 pm, has been a big success.  It’s an opportunity to meet neighbors, socialize and pick up produce harvested the previous day.  Grass-fed beef, fresh baked goods,  charcuterie, wine, jams and jellies are also available. In an effort to encourage good living and support local farmers and artisans, Westchester food bloggers are presenting the Westchester Farmers’ Market Blog-a-Thon. Beginning the week of August 3, we will offer recipes featuring ingredients from community markets.  Hope you will visit us:



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