It’s Thanksgiving in April! As a “thank you” to customers…and to celebrate the Red Sox Home Opener, stop by any J.P. Licks on Monday, April 6 between noon and 9:00 p.m. for ice cream and fro-yo for $1/scoop.
While not The Diva’s favorite, Brigham’s “Curse Reversed,” J.P. Licks has some fun flavors named after our hometown team:
- Peanut Beckett and Jelly
- Very Berry Ellsbury Frozen Yogurt
- Pedroia’s Passion Fruit Sorbet
- rice DICE Kream
- Green Monster Tea
- One Sweet World Series
- Cherry Ortiz
The Diva likes both ice cream and the Red Sox, go figure! Unfortunately, she gets more ice cream than tickets to games, but what can you do, right?
Oh wait, J.P. Licks has taken care of that too! You can enter to win free Red Sox tickets on their
web site. And if you win, of course, you’ll take The Diva, right? RIGHT!?!?
Fabulous Feasting,
The Diva.
I recently stopped into the weekly Farmers’ Market in Belmont and came across these beautiful little white peaches courtesy of Kimball Fruit Farm:
They weren’t quite ready for eating, but would soften up nicely in a pie. A mini-pie that is, using my vintage Pyrex 6 inch pie plate…a perfect pie for two! I’ve scaled up my recipe for a full-sized pie.
White Peach Pie
For the crust2 1/2 cups unbleached all-purpose flour
2 tbsp. sugar
1/2 tsp. salt
16 tbsp. unsalted butter, chilled and cut into small cubes (2 sticks)
6 tbsp. ice water
For the filling
5 cups sliced peaches
1 cup sugar
1/3 cup flour
1/2 tsp. cinnamon
2 tbsp. unsalted butter
Preheat the oven to 425 degrees.
In a large bowl, stir flour, sugar and salt. Using a pastry cutter or two knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal and butter pieces are no larger than small peas. Add the water, and mix with a fork until the dough pulls together. Transfer dough to a work surface and shape into a ball. Wrap in plastic wrap and chill while preparing filling.
In a large bowl, combine peaches, sugar, flour and cinnamon and stir to combine. Let sit while rolling dough. On a floured surface, divide dough in half a
nd roll out top and bottom crusts. Lay one crust in pie plate and leave dough hanging over edges. Pour peach mixture into crust, making sure that filling is evenly distributed. Add bits of butter to top of filling and cover with other dough round. Seal and flute edges and slit top of pie for venting.
Bake for 10 minutes then reduce heat to 350 degrees and bake for an addtiional 30 to 35 minutes until the crust is browned and the juice bubbles through the vents. If the edges start to brown, cover with strips of aluminum foil (or a pie shield) to protect from burning. Cool slightly before serving.
Don’t forget this week’s
giveaway! I’m giving away a gorgeous apron and glove set courtesy of
Carolyn’s Kitchen. Comment
here to be eligible to win!
Fabulous Feasting,
The Diva.
It’s Thanksgiving in April! As a “thank you” to customers…and to celebrate the Red Sox Home Opener, stop by any J.P. Licks on Monday, April 6 between noon and 9:00 p.m. for ice cream and fro-yo for $1/scoop.
