Spiced Peach Pie for the Book Club Cookbook CC

I am happy to be back to celebrate the New Year with this month's Book Club Cookbook CC hosted by Sarah of the Pajama Chef.  Sarah chose the book "Peace Like a River" by Leif Enger. Read Sarah's invitation post to learn more about our group and how to join us. It is still very early as the post will not be due until the end of the month. The BCCCC featured Cinnamon Rolls as the recipe for this month.  The cinnamon rolls in the story did sound delicious but it was not what spoke to me.

I was lucky enough to get this book on my nook for only $1.99.  I ordered it up and read it while my son was home for the Christmas holidays.  I was enjoying the book so he ordered it up and had to pay $6.99 through his app but he didn't mind because he enjoyed the book as well.

It is the story of faith and miracles.  It is the story of family and love.  It is narrated by the middle child Reuben whose very life was the first proof of his father's ability to request miracles and see them come to fruition through his faith in God.  Reuben has an older brother, Davy and a younger sister, Swede.  Their mother left them for whereabouts unknown and while they suffered hardships and didn't have much, they did have each other and their love sustained them.  The story takes place in the Midwest in the 1960's.  The eldest son ends up killing two bullies who had attempted to rape his girlfriend and when thwarted by their father, seeks revenge on the family, to the extent of kidnapping Swede as a warning.  Davy ends up escaping from jail and is on the run.  His family is bequeathed a motor home (another miracle) and take off in search of Davy with a Federal Agent on their heels.  

At one point in the story, the family is treated to Peach Pie for breakfast by the wife of the attorney assigned to represent Davy.  Later in the story, Reuben, remembers this act of kindness and is brought to tears.  I decided that this was the dish I wished to make to represent this story.

This story took place in the cold winter months in the Midwest.  I also live in the Midwest and wanted to make this pie during the cold winter months.  Peaches are not in season but when they were in season I canned plenty of them.  I canned them plain and I canned them in a Honey Spiced Syrup.  I used the Honey Spiced Peaches for this pie.  

I simply drained enough peaches to give me six cups of fruit and added 2 T. of tapioca for a thickening agent.  Since the peaches were sweetened and spiced already there was no need to add any other ingredients.  How is that for easy peasy!!  Of course, if you are using fresh or frozen peaches you need only add a cup of sugar, some cinnamon, cloves and allspice and you will get the same wonderful results. 

This reminds me of a story....when I was a young bride, just barely 20 years old, I baked a peach pie for dessert one night.  It tasted fine but I had not peeled the peaches beforehand.  You eat peaches with the peel so it did not occur to me that you should peel them for a pie LOL.

Ok, sorry about that....on with the recipe:

I used a two crust pie for my filling but feel free to lattice the top if that is what makes you happy.  I used a new pie pan that Amy had given me for Christmas.  She had seen it on the news and it was designed by a local woman.  The idea is that the pie pan is marked for different size slices and a slicer is provided that is formed to the contours of the pan for even and perfect slices each time.  The only problem is that the crust covers the markings LOL....I guess the inventor will have to go back to the old drawing board....great idea though and the cutter is awesome.

My pie was awesome too.  I served it at our very special family dinner two days after Christmas  and it was a huge hit.  I hope you enjoy it as well.  Don't forget to enter the giveaway to win your very own copy of The Book Club Cook Book.  You will find details below the recipe.

Spiced Peach Pie

6-8 c. of homemade Honey Spiced Peaches, drained and whole spices removed 

2 T. Instant Tapioca

Pie crust for a 2 crust pie

Toss the peaches with the tapioca and allow to sit for 10-15 minutes.  Line a deep dish pie pan with one of the pie crusts.  Fill with the peaches and top with the second crust, crimping and trimming as desired.  Cut vent holes into the top crust and place on a cookie sheet lined with aluminum foil to catch any drips that may occur during cooking.  Bake in a preheated 375* oven for 50 minutes. Turn oven off and allow the pie to remain in the oven to cool.  This will allow the juices to thicken so they don't spill all over when you cut the pie.  Print Recipe

Giveaway

This month Sarah at The Pajama Chef, this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from January 1st till January 31st at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

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*Disclosure: Sarah received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.