Less than peachy…

So I have a special request and we will see how many people actually follow it. Please don’t email me until after the New Year. I am going through A LOT of tough personal things right now and combined with being back to working, I don’t have a ton of time to write and answer questions right now. Especially, when, no offense, over half of the questions are not specific to my blog and could be answered with a quick Google search.

If I am sounding less than nice, I am. I am tired of getting emails where people are in the middle of making the recipe and can’t figure something out. And when I don’t respond to them right away because I am say…working (when you sub, you don’t have access to a computer) they freak out and send a chain of less than nice emails. This is not a single experience. It happens a ton (at least once a week in some manner). And I’m a little over it right now.  So right now if you are unsure about a recipe, don’t make it. Save it until after the new year and ask me then.

Since I am less than peachy keen right now, I figured I would haul out this recipe from my archives. I made it back when peaches were in season, but since peaches do freeze nicely, those would work as well.

I promise in the coming months that I will let you know what is going on. Just right now I need my space. Thanks,

Peabody


Peach Melba Pie

Pastry for double crust 9-inch pie
4 cups fresh or frozen peaches slices (if frozen, thawed)
2 TBSP instant tapioca
1 cup granulated sugar
1 TBSP peach schnapps
1 cup fresh raspberries
2 TBSP unsalted butter, cut into ½ inch cubes

1/4 cup oatmeal
1/4 cup all-purpose flour
1/2 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 cup unsalted butter, melted
Directions:
Preheat the oven to 450°F.
Line a 9-inch pie plate with the pie crust. Crimp the edge and trim excess crust.
Place the sliced peaches in a large bowl. Sprinkle over the peaches, the tapioca, sugar, and schnapps. Toss gently until evenly mixed. Add the raspberries and toss again very gently to avoid crushing the berries. Pour filling into the pie crust and dot with bits of butter. Cover pie with second sheet of pie dough.
Mix together until evenly blended, the oatmeal, flour, brown sugar, cinnamon, salt, and melted butter. Sprinkle topping over pie crust.
Bake pie for 10 minutes in the preheated 450°F oven. Reduce the heat to 350°F. Bake for an additional 35-45 minutes, or until the juice begins to bubble through the topping. If the edge of the crust browns too fast, cover with a strip of aluminum foil.
Remove pie from oven and cool on a rack.
Adapted from the Seattle Examiner.com

Comments

  1. She is not kidding. People write ALL the time and ask me to convert for them.

  2. Can’t believe people e-mail you in the middle of a recipe expecting an immediate answer! You’re a fabulous blogger, not a help hotline. Good luck with your rough patch.

  3. take care of yourself, ma’am. you give us plenty!

  4. I’ve only recently discovered your blog, and LOVE both your recipes and style of presentation. Ignore the needy jerks, take care of yourself, and know that you’ve satisfied sweet-tooth addictions everywhere!

  5. I hope things look up soon. :)

    (Sigh) People… I don’t know how you handle it. I was irritated for weeks when someone complained about a recipe that didn’t give them the results I got (though I made it several times with perfect results).

  6. Hi Peabody,

    I’ve been lurking here for several months, but I’ve never commented. I love your blog. I hope things brighten for you soon! We will all still be here when things get less hectic for you! I hope your holidays are happy and nasty-email free.

    Thanks so much!!!!

  7. Peabody, I am so sorry that you’re going through a rough patch. Whatever it is you’re experiencing, I hope and pray you’ll come through it.

  8. Wow, some people are unbelievable! Just lacking common sense. I guess this stuff happens to all of us bloggers at one time or another, and I just started to completely ignore it. Anyway, I hope everything works out for you and we’ll be here with open arms if/when you decide to come back.

  9. I will send you hugs and good wishes. One day at a time is the best we can do.

  10. So do I need to come up and bring some beer? Hang in there!

  11. Brandy @ http://nguyenisdinner.blogspot.com says:

    Take care of yourself!! We understand :)

  12. My thoughts are with ya Peabody. Keep on keepin’ on.

  13. DO NOT EVEN THINK ABOUT RESPONDING TO THIS COMMENT. I am going through some issues myself.

    Just know that I love your recipes and check your blog almost every day.

    I pray that your issues settle quickly mostly for your well being but we miss you.

  14. Best Wishes, Sweet Pea!

  15. don’t let the haters get you down! feel better soon!

  16. Man, people are SO needy! Have you considered sending an auto-reply to your emails? Something to the effect of “I’M Sorry if I can’t reply to you individually right now, have you tried looking at these online resources”? My bfriend had to do that and it seemed to stem the tide of repetitive, let-me-google-that-for-you emails.

  17. Sorry to hear that life is rough right now. I hope things pick up soon.

    Also, omg, this looks so tasty!

    Thank you again for all of your fantastic recipes, photos and stories.

  18. Life is very difficult and everyone goes through trying and life changing moments. This is why people should be extra nice to each other, and treat others as you would like to be treated. Hope everything will work itself out, hang in there, Peabody.

  19. Sorry to hear things are stressful for you right now. Praying the bumps smooth out in your life’s road and that you are able to cope with whatever you are facing. You are an amazing baker and I really enjoy your blog. Be blessed.

  20. Another long time lurker…. here to say, ignore the people that don’t know how to use google, keep on helping me keep my dentist in business!
    Thanks! From one Canuck to another…

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