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Filtering by Tag: GATHER

Blueberry Peach Cast Iron Pie

Ben Ashby

I wanted to adapt our classic apple skillet pie with blueberries and peaches for the summer. I have a couple blueberry bushes in the orchard and they produced just enough berries for a pie. I brought back fresh peaches from my trip to Mississippi and they were practically begging to go into the pie. I fully believe this is the best pie recipe I’ve ever written.

BLUEBERRY PEACH CAST IRON PIE

1 cup brown sugar

1 stick of butter

2 pie crusts

1 tablespoon pumpkin pie spice

1 cup sugar

1/2 cup flour or cornstarch 

1 tablespoon lemon juice

Pinch salt

1 teaspoon vanilla

3 peaches pealed and sliced

Preheat oven to 350 degrees. Using a standard size cast iron skillet add the cup of brown sugar and stick of butter to the pan and put it into the oven. Leave until melted. Remove from oven. In a bowl mix all dry ingredients. Pour over blueberries. Gently fold in peaches, vanilla, and lemon juice. Cover skillet, butter, and sugar with a pie crust. I use store bought. Fill with berry and peach mixture. Top with remaining crust in whatever design you’d like. You can brush crust with an egg or butter wash to create a golden crust or sprinkle with sugar. Bake about 40 minutes. Serve hot or cold.

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Old Fashioned Bread Pudding (Video)

Ben Ashby

A timeless southern classic that can be as simple or as complex as you’d like. This is the basic recipe with great cinnamon and vanilla flavors but can be added to easily. The key is using a really good bread. We use sourdough!

1 loaf sourdough bread

3 tablespoons butter, melted

½ cup raisins (Optional)

3 eggs, beaten  

2 cups whole milk or half and half

½ cup brown sugar

½ cup white sugar

1 teaspoon ground cinnamon or pumpkin pie spice

1 teaspoon vanilla extract

Whipped cream or caramel sauce for topping

Preheat oven to 350 degrees. 

Cube bread into 1 inch cubes. In a large bowl mix all ingredients and whisk well. Make sure eggs are well incorporated. Add bread to mix and allow to soak up the mixture. Turn out into a well greased baking pan. This will make a shallow 13x9 or a deep smaller dish. I use an oversized pie dish. Pour any remaining liquid over the dish. I will sprinkle with additional spices for more flavor. Bake for 45 minutes or until the liquid feels firm. Do not burn. You can cover with alluminum foil if desired. Will prevent top from becoming overly dry. Once cool top with whipped cream or caramel sauce and serve cold or hot. 

This recipe can easily be modified for additional flavors. Bourbon is a common addition.