The hot time of the year has descended upon us, along with a good crop of peaches from both the tree near the house and the smaller one down the orchard. Peach pies are the order of the day as I have to deal with the glut. Each summer, I make a batch or two of peach pies for the freezer so we can enjoy the ultimate delight of summer in the middle of winter. Here’s the story for today after I made a double batch of pastry that was cooling down and relaxing in the fridge ….. This recipe will be included in my upcoming EBook.
This cultivar is “J J Hale” or the “Million Dollar Peach”. I have seen both names interchanged on this delicious peach. The fruits are huge.
I have to harvest some for peach pies today. With home grown fruit, the great benefit is you get to harvest when they are ripe. Stone fruit do not ripen off the tree so picking these at their peak is crucial. How can you tell if the peaches are ready to harvest? Simple in reality. Cup the peach like this and gently lift it upwards. If the peach is ready to be harvested, it will break away from the branch and fall into your hand.
These peaches are huge. I weighed one to see roughly how much it weighs and I was very pleased with this result because this particular tree near the house has tapped into an underground water source to ensure large sized fruits. I know there is a water source here because I am a water diviner and can feel the pressure of the water in my chest – always an excellent indication of water underground. Of course, I do have copper divining rods and these confirm the presence of water.
I made a couple of batches of pastry the day before and let it sit in the fridge overnight to allow the gluten to stretch.
I chunked up the peaches and added only 1 tablespoon of caster sugar to each kilogram of fruit. The pie dish was lined with pastry and I placed the fruit inside and added a final pastry layer on top.
Into the oven for around 50 minutes. The peach pie scent wafted throughout the house on baking day. I made several pies and placed most in the freezer so we can enjoy these in the middle of winter when summer days are just a memory.
I had some leftover pastry so I made an open peach tart, much like my ancestors did back home in Europe. I love this rustic style tart.
Bertie was lucky enough to score bruised peaches. This sheep gobbles up fruits which is why when I take her into the orchard, I have to put Bertie on a leash in order to stop her stripping the fruit off the trees. I’d say Bertie is one lucky pet sheep.