Peachy Recipe

When chef John Michael Lerma visited News @5 last week, not only did he bring information on food and entertaining, but also he brought a sensational peach pecan pie. If everyone did that the boy anchor of the program would be in a much better mood. Below is John Michael’s recipe for his pie from his book "Garden County" followed by one of my own.


1½ cups all-purpose flour
½ tablespoon sugar
½ teaspoon kosher or Hawaiian salt
¼ cup cold butter flavored Crisco shortening, cut into small pieces
¼ cup cold unsalted butter, cut into small pieces
¼ cup cold water
1 egg yolk and 1 teaspoon water for egg wash.

1. All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal.
2. Drop by drop, add the cold water. Mix in with the finger tips not hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly.
3. Place dough in plastic wrap. Fold over plastic wrap and press down to form a disk. This will make rolling out easier after chilling. Finish warping in plastic and place in the refrigerator for at least one hour.
4. Lightly spray a 9-inch pie plate with butter or vegetable cooking spray. Roll out dough and place in pie plate. Return to the refrigerator until filling is ready. Makes pastry for 9-inch single-crust pie.

3 eggs
2/3 cups sugar
2/3 cups dark corn syrup
1/3 cup unsalted butter, melted
1 teaspoon pure vanilla extract
½ teaspoon kosher or Hawaiian salt
2/3 cups fresh peaches, sliced in half
1 ½ cup pecan halves

Beat eggs, sugar, corn syrup, butter, vanilla, and salt with whisk until combined and foamy. Stir in peaches and 1 cup of pecans.
Brush pastry with egg wash and pour filling into pastry-lined pie plate. Place remaining ?½ cup of pecan halves decoratively on top of filling and carefully transfer to oven.
Bake in preheated 375F degree oven until filling is set, 35-40 minutes. Cool completely before cutting. Serve with whipped cream.



6 parts gin

1 part vermouth

Cocktail olive

Combine liquid ingredients in a mixing glass with ice cubes and stir well. Strain into a chilled coctail glass and garnish with olive.

1 Response

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