In the same way the Spirit also comes to help us, weak as we are. For we do not know how we ought to pray; the Spirit himself pleads with God for us in groans that words cannot express.Romans 8:26
Do you ever get to a point in something and realize somehow you don’t have everything you need to finish? A home project, a work experience, raising you kids, etc? Recipes can also do this to you. If you know me, you know I LOVE to go to the grocery store. Even if it’s the dreaded big Walmart that serves like 3 counties. I love taking my time and looking at each item and deciding what speaks to me and what I want to cook over the next few days. It’s just enjoyable to look around and see what I feel inspired by. Europeans also take this approach to cooking, and that’s often why they have smaller kitchens and smaller fridges.
Well this week, while browsing around the grocery store, I just knew I wanted to make something with peaches. They are in season here in south GA, and boy are they delicious this year. I had a sweet friend bring me a few from Fort Valley GA, an area known for having some of the best peaches in GA. Somehow all those peaches just ended up in mouth , instead of in a recipe. So, with an ingredient in mind, I was on to what to make with them. Well, the first thing that came to mind was something I could add a big scoop of ice cream to. This weather has been miserable, so I wanted something I could cool down with a big scoop of Blue Bell vanilla ice cream. Naturally, pie was the first thing to come to mind, so a peach pie it was!
I got home and got started pulling everything out I needed to make this pie, and immediately I noticed I may have made a mistake. I knew I need 5 cups of peaches for this pie, but some how in my mind I turned 5 cups into 5 peaches. That was never going to be enough to make a whole pie. Well, I already I had my mind and my stomach set on a pie, so at this point I knew I needed to come up with something to remedy my situation. I looked around and the only other fruit I had in the house that I thought I could even remotely pair these peaches with was some strawberries I had also picked up. Luckily, I had just enough of both to make 5 cups, so were saved by the berries!!
Life is sometime also this way. How many times do we find ourselves in situations that we feel we don’t have the resources, energy, faith, etc.. to handle? So many times I have found myself asking God why this situation under these circumstances? Times when I don’t feel like I have everything I need to accomplish what has been put before me. In those time I am thankful that He reminds me that I have a living piece of Him with in me. The Holy Spirit is so often overlooked in our lives. It’s that part that we always think of as missing, but really we are just not acknowledging it’s presence and power in our lives. I am thankful that while I may find myself lacking, He never will be!
Strawberry Peach Pie
- 2 ½ cups (315 grams) flour
- 1 tbsp sugar
- 1 tsp table salt
- 2 sticks (8 ounces or 1 cup) unsalted butter, cut into chunks and kept very cold before using
- ½ – ¾ cup very cold water
In a large bowl, mix flour, sugar and salt. Cut in VERY cold butter using your hands. Gradually add water just until mixture comes together. It will be slightly crumbly. Form dough in to two disk and wrap in plastic wrap. Refrigerate for 2 hours.
- Pie crust prepared from above, or a package of store bought pie crust will work too!
- 2 1/2 cups sliced fresh peaches
- 2 1/1 cups sliced strawberries
- 1 tablespoon fresh squeezed lemon juice
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons cold butter diced into small cube
- 1 egg, beaten
Roll out one disk of dough and lay into a deep dish pie plate.
Mix together peaches and strawberries and sprinkle with lemon juice.
Mix together flour, sugar, and cinnamon and sprinkle over peach strawberry mixture.
Pour peach/ strawberry mixture into prepared pie plate. Cover fruit mixture with diced butter.
Roll out remaining pie crust and place over fruit mixture. Crimp edges of pie together and place slits into the top of pie to allow for venting. Brush top of pie with egg.
Bake pie at 400 degrees for 50-60 minutes. Be sure to check the pie at 45 mins, and if the edges are looking too brown, cover them with strip of foil.
This pie was delicious served up with a scoop of vanilla ice cream! If we are honest with ourselves, we will always say an dessert is best eaten al a mode!
Until next time,