Friday, October 13, 2006


Rock Goddess Peach Pie

I call her The Rock Goddess for a reason you know...

Because she rocks!

Which brings me to the peach pie you see here. She made it. Because - get this - she goes to the Hollywood farmers market every weekend, skips on home, and bakes a pie. That's right kids, every weekend.

Could she be any cooler?

Not by my standards!

She may look the part of a rock star, and work it like she owns it (and baby, does she ever) but along with that arty exterior is a food lovin'-pie-makin'-good-time-a-havin-mama. Sweet as pie indeed.

And this week, she made a peach pie. It may be October, but at more than one stand, the fragrant, golden fruits were still lingering, somewhat hard, but perfect for a dreamy pie. She scooped them up and headed home. (Next week she says she is baking up a sweet potato version...I am so there.)

Heaven knows, I love me a peach. I even call everyone "peach," don't I? Yes, I do. And why? Because to me, there just isn't anything better. Except maybe this pie. Simple to make, no high brow old school crust making skills required. Just some peaches and a little bit of time...

So try it, and rock out...

2 cups graham cracker crumbs
pinch of salt
4 tablespoons butter, melted
6 medium peaches, peeled and sliced
1 teaspoon cornstarch
1 tablespoon honey
pinch of ground cloves
Sugar as needed
1 cup oats
1/4 cup brown sugar
2 tablespoons butter, melted
1 tablespoon flour
pinch of salt
1/4 cup crushed macadamia nuts (optional)

Preheat your oven to 350F

In a medium bowl, combine the cracker crumbs, salt and butter. Press this mixture evently into the bottom of a 9 inch pie plate (plate/pan/tin, whatever you call it).

Chill the crust in the fridge for at least 30 minutes.

In the same (now empty) bowl, add the peach slices, cloves, cornstarch, honey and sugar if the peaches are tart (RG used under-ripe peaches, so while they weren't juicy, she didnt need much cornstarch. If yours are juicy, add a teaspoon more. Ya?) Let rest while you make the topping.

In another bowl, combine the oats, flour, butter, sugar, salt and nuts if using. Stir to coat/combine.

Pile the peaches onto the crust and top with the, uh, topping.

Bake at 350 for 45 minutes or until the top starts to brown and the peaches are slightly softened.

Makes one pie.


Ferdinand Schumacher founded German Mills American Oatmeal Company in 1856, after selling oats in his Akron, Ohio, store for two years. In August 2001 -- after one hundred years as a publicly traded company -- Quaker merged with PepsiCo, Inc., and became a unit of PepsiCo.

Sean 'Diddy' Combs has agreed to join Burger King Corp.'s promotional efforts for the world's No. 2 hamburger chain. Burger King, which went public this summer, also is an official sponsor of the rapper-producer's tour.

There are over 700 varieties of peaches


Oooh, yum! I love me some peaches, too - being a Georgian and all. I love the macadamia and oats additions. Looks fab! Unfortunately, peach season's about done here...I'll have to keep this recipe on file for next year!
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That looks like a serious peach pie! I'll definately be trying that one out.
I love peach pie! Pretty much anything with peaches is great even something simple like peaches with sugar and red wine.
awwww... that sounds great, but we don't have access to fresh peaches... can we use canned peaches instead?
Barbs, I would suggest frozen over canned...they sell them at Trader Joes year round!
Yum! I love peaches especially when they're in season. We get our fair share of peaches from all over the world but nothing as fresh like we get home. I'll have to try this recipe as it sounds & looks great! Cheers! Heather
Millions of peaches...peaches for me! -POTUSA
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