Doesn't this picture just look dreamy?
As you guys might know, I have been working with Eckerts quite a bit this year and one of my jobs was to attend this amazing dinner in the orchard at the home of Angie and Chris Eckert with food from Julia Calleo of My Lavender Blues. I know what your thinking! "HIs job was to go to dinner?" Why yes it was, I am just as shocked as you are, never in a million years did I think that this would be a part of my job description but, here we are!
Anyways, that evening was fantastic, Great people, food, and views all around. I have included below pictures of all the amazing dishes that Julia made for us that along with pictures of the evening. My personal favorite was the soup. It was so refreshing and smooth, that I could have polished off at least a quart of It!
At the end of the Dinner everyone received a box of peaches so I have another peach recipe for you! its a Gluten free peach pie that is super easy to make thanks to Bobs Red Mill. Basically all you have to do is make the filling and bake it off!
Ingredients
- 1 package Gluten Free Pie Crust
- 2 1/2 punds peeled and sliced peaches
- 1/2 cup sugar
- 2 cups chopped and toasted pecans
- 3 tablespoons corstarch
- 3 tablespoons lemon juice
- pinch of salt
- cream for brushing crust
- 2 tablespoons sugar to top crust
Directions
Prepare pie crust according to the directions on package (I Blind baked my crust in the oven at 350 degrees for 10 minutes)
Combine peaches, pecans, sugar, cornstarch, lemon juice, salt, pecans in a large mixing bowl and toss to combine.
Place filling in to blind baked crust and top with a lattice top or a full layer, making sure to vent the full layer.
brush toplayer with cream, sprinkle with sugar and bake in a prehated 350 degree oven for 50-60 minutes or until the top crust is nice and golden brown. remove from oven and let cool before serving with your favorite ice cream or whipped cream. Personally I put some Blackberry-Buttermilk ice cream from Clementines.
Lastly, if you didn't know I am officially doing just free lance work such as private chef, catering, food photography, brand partnerships, recipe development, and cooking classes. Check out the new category Work with me in the menu for booking inquires. Now lets look at some Peach Pie!
