Tag Archives: Holiday

Truffle Butter Peach Pie… yes, I said TRUFFLE BUTTER!

10 Jul

4th of July BBQThis 4th of July was a lot of fun. We had some dear friends over for an impromptu potluck BBQ and it turned into a lovely evening. It’s nice being able to live in the heart of the city and have a great backyard and porch. We definitely take advantage of our outdoor living area during the few *ahem* days, weeks, months (depending on how cooperative summer is) it’s nice out.

As I mentioned in my previous post, in addition to providing the main BBQ essentials (sausages!), we also put together a delicious walnut and Greek yogurt pesto pasta salad. BUT- it wouldn’t be a proper BBQ wPie Prepith out the sweet stuff, yep, I’m talking about dessert.

We bought some ripe peaches at Trade Joe’s so it was obvious whatever kind of dessert I was going to whip together, peaches would be instrumental. I went back and forth between a cobbler and pie, but decided cobbler is a little more comfort while pie is all-American and it was the 4th after all.

So- I may be able to cook, but I never claim to be a baker. I have no qualms with buying pre-made pie crusts. Like everything else, it’s much better when it’s homemade, but in this case I didn’t feel it was worth the time or energy (especially since, as I said, I’m not a good baker) to get the ready-to-go stuff.

I sliced 6 peaches and put them into a bowl. I mixed in 2/3 cups of sugar and squeezed one lemon’s worth of juice. I also added about four tablespoons of butter (just for good measure). Mixed it together and it was a great consistency and the flavor was sweet (I did add about a teaspoon of salt to off balance the sugar). Then I added about 1 teaspoon of truffle oil. It really gave a nice essence without overpowering the other flavors.

Then I added the mixture into the pie tin (with the crust already rolled out) and made sure it was loaded all the way to the top since it would shrink down a bit while cooking. I used the other pie crust and cut it in strips to create a lattice top.

Finished PieInstead of a regular egg wash, I melted 2 tablespoons of butter, added 1/2 lemon’s worth of juice and 2 teaspoons of truffle oil. I mixed together and then brushed on the top of the crust.

It cooked at 375 degrees for about 45 minutes (longer than I expected) and it was WONDERFUL. Honestly, not in an attempt to toot my own horn, but the flavors of the peaches, the lemon juice and then truffles were a flavor marriage made in heaven.

Since I rarely follow recipes to a tee, this is as close as one gets for me, but email me if you’d like more specifics to make this pie at home thechicagofoodie@gmail.com


Prep: 4th of July BBQ

4 Jul

It’s drizzling today (which should come as no surprise given the weather this summer) and it feels like I’m standing smack in the middle of the produce section with the misters on. But- I won’t let this weather interfere with our 4th of July BBQ plans.

In past years we’ve gone all out for 4th parties; this year is going to be pretty low-key. About 10 or so friends are coming over for a pot-luck style evening; we’re providing the basics (chips and dip, burgers, sausages and dogs, pasta salad and dessert) and they’ll bring more sides and starters.

Just because it’s a low-key event this year, it doesn’t mean everything need naught be delicious. Instead of conventional pasta salad, I’m going to make a Greek yogurt and walnut pesto, giving it a unique and satisfying flavor. The pie will be peach and blueberry with a lemon and truffle butter finish.

More images, insights and stories to come as the prep for our BBQ  gets underway, but in the mean time, I’m just trying to will the rain clouds to take a hike.