Hello from Dietary,

We have a few updates and reminders this month.  As of August 1st, the cost for a guest to dine-in will be $15.00 for a holiday meal and $10.00 on a normal given day.  We still welcome and appreciate guest at mealtimes and will set you and your loved one up in a separate part of our facility to dine.

Reminder on food items brought into the facility.  Please only bring treats in for your loved one.  Due to regulations, we cannot have items brought and disbursed out among any other residents.  We have residents with food allergies and textured diets that need to be monitored.  If you have any questions on this, please feel free to contact the facility and ask for Jill in Dietary.

Again, in August we will be celebrating some national food days!
August 4th, National Chocolate Chip Cookie Day.
August 18th, National Soft Serve Ice Cream Day.
August 24th, National Peach Pie Day.

Perfect Peach Pie

INGREDIENTS

FOR THE PIE DOUGH:

  • 2 ½ cups or 300 grams all-purpose flour
  • 12 tablespoons or 169 grams unsalted butter, cold, cut into 1/2-inch cubes
  • 1 teaspoon kosher salt
  • Yolk of 1 egg, beaten
  • 1 teaspoon cider vinegar
  • ¼ cup water, from 3/4 cup ice water
  • White of 1 egg, beaten
  • Pinch granulated sugar

FOR THE FILLING:

  • 6 or 7 ripe peaches, peeled and sliced, approximately 5 cups
  • 2 tablespoons lemon juice
  • 1 cup granulated sugar
  • ¼ cup or 30 grams all-purpose flour
  • Pinch of ground nutmeg

INSTRUCTIONS

  1. Make the pie dough.  Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal.  There should be pebbles of butter throughout the mixture.
  2. Add egg yolk and vinegar to 1/4 cup ice water and stir to combine.  Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine.  Gather a golf-ball-size bit of dough, and squeeze to combine.  If it does not hold together, add a little more of the liquid, and stir or pulse, then check again.  Repeat as necessary.
  3. Turn the dough out onto a lightly floured surface and gather together into a rough ball.  Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions.  Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball.  Divide this ball in half.
  4. Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other.  Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
  5. Preheat oven to 425 F.  Make the pie filling:  Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine.  Set aside.
  6. Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate.  Add the peaches.  Sprinkle them with the ground nutmeg.
  7. Roll out second disc of pastry.  Place on top of filling.  Wet edges of the bottom pastry disc with some cold water.  Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie.  Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
  8. Bake the pie for 15 minutes, then reduce heat to 375 F.  Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.

Jill Huling
Dietary Supervisor