I thought I would change things up a little bit this week. I usually take my picture on my way in to work on Monday mornings, and at that early hour our corner can seem a bit tame. Yesterday I decided to take my weekly shot later in the day during my lunch break when the true hustle and bustle of Central Park is more evident. By noon, the hot dog carts, t-shirt vendors, pedicab drivers and nestled under the trees, the Strand bookshop tables are all out and locals and tourists are everywhere.
Of course yesterday quickly got away from me and I just now realized that I never posted my picture. I took a nice long walk over to Bethesda Fountain and back. It was hot! But still really beautiful, but I had over 13,000 steps in for the day. Have a great week!
I was making some teeny peach pies for a friend who requested them, and I ended up with a bunch of leftover peachy bits, so I decided to make a scrummy yummy crumble for dessert that night. I’m absolutely useless when it comes to making pie crust from scratch (I can hear Florrie rolling her eyes at me as she reads this lol) I have hot little hands and I nearly always overwork and over melt the butter and it comes out hard and tough. No bueno. So when I’m not in the mood for masochism, I usually go to my good friend the Pillsbury dough boy and get the pre-made stuff.
For my crumble: To the peeled and diced peaches I added a tablespoon of white sugar, a heaping tablespoon of brown sugar, a pinch of salt and the zest of half a lemon. I stirred it up well and left the fruit to sit and macerate a bit. The peaches were really ripe and fragrant I felt like they didn’t need any other seasoning. After a few minutes it had a lovely dark, thick juice. For the mini pies I bought a pack of pre-made graham cracker pie crusts for the mini tins. I took the graham crust out and used the regular pie crust.
In an oven proof glass dish I added the peach mixture, I crumbled up the graham from the pie tins and sprinkled it on top. I pulled the leftover pie crust into bits and layered that with cut up bits of cold butter, then I popped it into a 350 degree oven for about 25 minutes, until the top was golden brown and the fruit was bubbly.
It was really delicious… I wish i had had some vanilla ice cream to eat with it. Oh well… next time. -Marie