Many of us plod along through life asking ourselves lots of WHYS? Why this school? Why that career? Why move? Consider this: the question WHY might be standing in the way of the adventures of a meaningful life. Perhaps the question WHY invites hesitation and self-doubt to creep in and freeze the spontaneity of a raw in-the-moment action. The literal translation of the French phrase “Mais Oui” is “But, Yes.” The deeper, emphatic meaning is “Yes, of course!” Ask yourself today, “why not?”
Why not say, “Yes, of course!” Answer the call that excites your spirit. Why not seize upon that idea that’s been bouncing around, tugging at your soul!? What are you waiting for? If you fail, what new place will you have arrived at that you wouldn’t have if you’d censored yourself?
Life’s a peach. Don’t let the pits get in the way of making pie. This peach pie recipe comes from The BeetleBung Farm Cookbook. Washing and cutting farm fresh peaches, removing their pits and skin, folding them into the dough — these methodical actions permit me to lose myself in the daydream of baking in a small farm kitchen in the south of France. Why not?
- ¾ cup all-purpose flour
- ¼ cup whole wheat flour
- ¼ cup cornmeal (simply omit for a lighter, less crunchy crust)
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold butter, cut into pieces
- About ¼ cup ice water
- 2 pounds slightly under-ripe peaches
- 3 TBSP sugar
- 2 TBSP tapioca flour or 1 TBSP cornstarch or arrowroot
- 1 tsp apple cider vinegar
- 1 egg, beaten
- 2 TBSP butter, cut into pieces
- Combine the all-purpose and whole wheat flours in a bowl. Mix in the cornmeal (or omit), sugar, and salt. Using your fingers (or a pastry cutter), work in the butter and only enough water so the dough can be formed into a ball. Wrap the dough in plastic and refrigerate for at least 1 hour.
- On a floured surface, roll dough into a 14-inch round. Transfer the round to a floured baking sheet and refrigerate for 15 minutes.
- Heat the oven to 400°F.
- Peel, pit and cut peaches into rough cut wedges or slices. Mix peaches in a bowl with sugar, tapioca flour, and vinegar and set aside to marinate for about 10 minutes.
- Spoon the mixture into the center of the chilled dough round, leaving excess marinade in the bowl so that the resulting pie is not mushy. Fold the dough up around the filling, moving in a circular direction, overlapping each fold on to the next, creating an overlapping edge about 2 inches wide. Pinch and crimp the edges, folding over or snipping off excess dough to expose fruit filling, and then brush lightly with some of the beaten egg (toss out the excess egg mixture.) Dot the exposed fruit filling with the butter. Bake until the crust begins to color, 10 to 15 minutes. Reduce the heat to 325°F and bake until the crust is golden and the filling is bubbly, about 30 minutes longer. Allow the tart to cool, then slice and serve right from the baking sheet.
These photos are absolutely stunning. My mouth is watering. Gotta make this galette before the summer and peach season are over!!
Thanks Cat. Or try this — cut a few fresh peaches in half, brush with olive oil and grill face down. Slice, toss with burrata cheese, arugula, freshly cracked pepper, lemon juice and olive oil. Optional: lay a few slices of prosciutto on top. Best summer salad. I can’t get enough of sweet summer peaches.
Ohhh thanks for this delightful recipe… I loooove your photo… and here is also full season for peach.. I’ll try it on sunday ;-))
I discovered you via Si… and i’m gonna visit your place now!!
Merci Lau! Thank you for visiting. I can see from a digital visit to your concept store, La Maison Pernoise, that we also share a love of mounted botanicals and those stunning B&W photographic portraits by Serge Anton.