Posts Tagged ‘country’

I dare say there’s nothing more beautiful than a gorgeous ruby ripe peach bursting with nectar that runs down your arm when you take that first bite. The pure, natural sweetness bursts on your tongue and you taste that distinctive flavour of a just picked, Ontario peach.

The only thing better … may be a peach pie.

My husband’s favourite pie is peach and whenever I make peach pie, I can pretty much bet that I’ll have one happy guy around the house.

All things considered, you’d think I’d make peach pie a weekly event.  But I don’t. I always wait until August. August is when we make peach preserves, peach jam, peach chutney, peach crisp, peach salsa and yes, peach pie.

Ontario peaches are ripe for picking in August and every year my husband’s parents drive to Niagara and purchase bushels of freshly picked peaches and bring them home in the trunk of the car.

We haul those peaches into the house and for days we wash, peel, pit, chop, sweeten, mash, can and bake the most delicious golden ripe peaches this side of heaven.

I’m not gonna lie.  It is a lot of work.  But it’s a labor of love and whenever we spread the sweet jam across our toast, pop open the lid on a jar of canned peaches, dip our chips into a jar of homemade peach salsa on a cold, winter-y weekend, we are always reminded of our love for fresh Ontario peaches and all of the reasons why we just know, that next August, we’re pretty much guaranteed to do it all over again.

This particular pie has a crunchy pecan streusel topping but quite honestly around here, pastry topping is loved just as much. Either way, it disappears in short order.

Here’s the recipe for this simple peach pie filling for either an 8-inch pastry or a 9-inch pastry, along with the optional pecan streusel topping.

8-Inch Peach Pie Recipe

8-inch single crust pastry

4 cups peeled and sliced fresh peaches

1 1/2 teaspoons freshly squeezed lemon juice

2/3  cup granulated sugar

3 tablespoons flour

1/4 teaspoon cinnamon (optional)

9-Inch Peach Pie Recipe

9″ single crust pastry

5 cups peeled and sliced fresh peaches

2 teaspoons freshly squeezed lemon juice

3/4 cup granulated sugar

1/4 cup flour

1/4 teaspoon cinnamon (optional)


1.  Heat oven to 425 degrees F.

2.  In a large bowl, combine peaches with the lemon juice.  Add sugar, flour and cinnamon; toss lightly to mix.  Turn into the appropriate sized pastry shell.

3. Cover with pecan streusel topping (see recipe below) and bake at 425 degrees F. for 35 to 40 minutes or until thick juice begins to bubble through the streusel.

Note:  Keep an eye on the pie as it’s baking. If the streusel is browning too much, cover it loosely with aluminum foil.  Even though it may be difficult – it’s best to allow the pie to cool before cutting and serving.

Pecan Streusel Topping

1/3 cup all-purpose flour

1/2 cup quick-cooking rolled oats

1/4 cup each granulated and packed brown sugar

1/4 teaspoon cinnamon (optional)

1/3 cup butter, just slightly firm

1/4 cup chopped pecan halves


1. In a medium bowl, toss together flour, oats, granulated and brown sugars, and cinnamon.  With a pastry blender or a fork, blend in the butter until crumbly.  Mix in pecans.

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Hi, I’m Jackie.  Welcome to my blog.   I’m new to this kind of thing, so please

bear with me as I stumble around. I live on a family dairy farm with my

husband, a life-long farmer and our 3 junior farmers, in a still small country

town, north of Toronto, called Caledon.   Well, our junior farmers aren’t

actually so junior anymore.  They’ve grown fast but we still love having

them around and aren’t anxious for them to go anywhere just yet.

Life on our farm can have it’s challenges, but most days it gives as much as it

takes.  There’s a charm and a sweetness about the life of a family raised on a

farm, and for me it all comes down to appreciation.  When you work hard, you

naturally embrace the rewards of a job well done, and develop a deep sense of

appreciation for the good things that come your way.  On our farm, good food

is always in season, and many a meal has graced our tables.


When you have a big family, who works hard and plays hard, more often than

not, the first thing on their mind when they come through the door, is food.

And so over the years I’ve spent a great portion of my life exploring the

culinary world of cooking and baking. Not everything came easy at first.  I’ve

had to work at it some, but I’ve figured out a few things along the way which I

hope to share with you here.  Not everything is gourmet, just fresh and

flavourful.  You can be certain we plow our way through a fair share of

meat and dairy foods, but we love our fruits and vegetables too, and use those

in abundance.

This country life is full of delicious culinary adventures; wholesome,

nourishing, local foods, blissful, sweet desserts and foods that just warm your

heart.   Whatever the season ~ there are always delicious ways to compliment

the weather and that’s how I love to cook my way through life.  

I haven’t always been a “country girl”, but love is a funny thing  – it can lead

you to unexpected places.  Like this one. So if you’ve got a minute, follow me

down this country road where I’ll show you around, tell a funny story or

two, and share some delicious, homemade foods. Welcome to the

crazy, country life, of  “this sweet wife”.

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