If you enjoy books that have food woven through a cool story, then you need to read The Recipe Box by Viola Shipman.
Richard Paul Evans nailed what this book is about in the following comment:
“Filled with cherished memories and treasured recipes, The Recipe Box is a touching tribute to the women and food that unite us and connect our past to the present.”
I thoroughly enjoyed reading the story of this book. From the start you will see that the main character is at a crossroads in her personal as well as her professional life.
In order to gain some perspective and get a much needed break, she returns to her roots–literally– as she goes back to the family orchard and business and finds out how much her soul is intertwined in the traditions of the women who have been a part of her life, both past and present.
And there is just something about a family business being passed down through the generations that really hits me deep in my own soul. Throw in delicious food–mostly desserts–shared through generations of strong women and you have a recipe for a great read.
The recipe I have chosen to highlight on this post is a slab pie that is an integral part of the family business and lives of the women at their northern Michigan orchard and pie shop.
Peach-Blueberry Slab Pie
- October 19, 2019
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Ingredients
- 3 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 cup butter, cold
- 1 large egg yolk
- 3/4 cup plus 1-2 tablespoons milk
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 5 cups sliced fresh peaches
- 3 cups fresh blueberries
- Glaze--1 1/4 cups powdered sugar, 1/2 teaspoon vanilla extract, 5-6 tablespoons milk.
Directions
- Step 1
- In a large bowl, combine the flour and salt
- Step 2
- Cut in the butter until crumbly–it’s easier if you cut the butter into little chunks.
- Step 3
- Whisk the egg yolk into 3/4 cup of the milk, then add gradually to the flour mixture, tossing with a fork until the dough forms a ball. Add more milk, a tablespoon at a time, if necessary.
- Step 4
- Divide the dough into 2 portions so that one is slightly larger than the other. Wrap each in plastic wrap and refrigerate 1 hour or until easy to handle.
- Step 5
- Preheat the oven to 375 degrees F. Roll out the larger portion of dough between 2 large sheets of lightly floured waxed paper into an 18 x 13-inch rectangle.
- Step 6
- Transfer to an ungreased 15 x 10 x 1 inch baking pan. Press the dough onto the bottoms of the pan and up the sides
- Step 7
- Trim pastry to the edges of the pan.
- Step 8
- In a large bowl, combine the sugar and cornstarch. Add the peaches and blueberries and toss to coat evenly. Spoon onto the pastry.
- Step 9
- Roll out the remaining dough and place it over the filling. Fold the bottom pastry over the edge of the top pastry and seal edges–you can use a fork or just kind of pinch them together. Prick the top with a fork to vent.
- Step 10
- Bake 45-50 minutes, or until golden brown. Cool completely in pan on wire rack.
- Step 11
- Directions for glaze: Combine powdered sugar, vanilla and enough milk to get a drizzle consistency. Drizzle over pie. Cut pie into squares to serve.
Note: I used freeze-dried peaches and blueberries in this recipe.
