All American Recipes

There’s not much in this world that I love more than some All-American food. With Fourth of July just around the corner I thought I’d share with you all some of my recent favorites that will bring out your inner Uncle Sam.



Peach Pie From Scratch 

(From Perfect Sized Baker)

This pie turned out more like a cobbler taste/texture in my opinion but hey- I’m not complaining! I love me some cobbler. A fresh peach pie topped with a scoop of vanilla ice cream was the perfect way to kick off summer.

Ingredients For Pie Crust:

1 1/4 C all-purpose flour
1/2 tsp salt
1 Tbsp sugar
3 Tbsp shortening
4 Tbsp butter, cut into small pieces
4- 5 Tbsp ice cold water

Ingredients For Peach Pie Filling:

6 -7 ripe peaches – apx 7 cups of sliced peaches
1 Tbsp lemon juice
1C +1 Tbsp sugar
pinch cinnamon
pinch nutmeg
pinch salt
4 Tbsp corn starch
Instructions For Pie Crust:

Using a food processor, pulse the flour, salt and sugar five times. Add the shortening and pulse 10 times until the mixture looks like sand. Add in the cut butter and pulse 10 times or until the butter is closer to peas size. Add 1 tablespoon of water at a time while pulsing until the dough starts to stick.
Turn out the dough on to a floured surface split in two (one slightly larger than the other) and press down to form a ball. Wrap in plastic and refrigerate the pie crust disks for an hour.
Instructions For Peach Filling:

While the dough is in the fridge, bring a large pot of water to a boil. Score the bottoms of the peaches with an X. Have a large bowl of ice water set to the side. Place one peach into the boiling water for 60 seconds then transfer to the ice water. Peel off the peach skin and set the peeled peach aside. Complete peeling all the peaches.
Cut the peaches into slices and place them into a colander over a large bowl. Toss the peach slices with lemon juice, 1 cup sugar, cinnamon, nutmeg and salt. Leave the peach slices for an hour to dip off the excess juice from the peaches.
Preheat the oven to 425F.
Remove the dough from the fridge and roll the smaller ball out into a 12 inch circle. Cut long strips with a pastry wheel and set aside.
Roll out the second disk of dough to 12 inches and transfer to a 9-inch pie pan. Cover the pie pan and keep in the fridge to keep the dough firm.
Reserve a ½ cup of peach juice. Save the remaining peach juice for Peach Prosecco Cocktails. Stir in the corn starch to the half cup of peach juice to get rid of the lumps.
Heat the peach juice with corn starch and a few slices of peaches in a skillet over medium heat. Cook until thickened. Mix in with the remaining peaches and transfer to the prepared pie pan.
Add the lattice top to the pie and tuck in the edges and trim the crust.
Brush some water on the lattice top and sprinkle on some sugar.
Bake on a cookie sheet for 25 minutes. Reduce the heat to 375F and continue to bake for 30 – 40 more minutes.
Cool pie completely for 3 – 4 hours before slicing and serving.



Mediterranean Pasta Salad

(From Gimmie Some Oven)

This pasta is all kinds of amazing. I may have eaten like half of the bowl that I was supposed to take over to my parents house…whoops. All the ingredients tie in so well. It’s a filling yet light dish all at once. This is a great crowd pleaser.

Ingredients For Pasta Salad:

12 ounces dry pasta (I used farfalle)
1 English (hot house) cucumber, diced
1 pint cherry or grape tomatoes, halved
2/3 cup sliced kalamata olives
4 ounces crumbled feta cheese
half of a medium red onion, peeled and thinly sliced
lemon-herb vinaigrette (see below)
Ingredients For Lemon-Herb Vinaigrette:

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon freshly-squeezed lemon juice
2 teaspoons dried oregano, minced
1 teaspoon honey (or your desired sweetener)
2 small garlic cloves, minced
1/4 teaspoon freshly-cracked black pepper
1/4 teaspoon salt
pinch of crushed red pepper flakes

Instructions For Mediterranean Salad:

Cook the pasta al dente in a large stockpot of generously-salted water according to package instructions. Drain pasta, then rinse under cold water for about 20-30 seconds until no longer hot. Transfer the pasta to a large mixing bowl.
Add cucumber, tomatoes, kalamata olives, feta cheese, and red onion to the mixing bowl, then drizzle all of the vinaigrette evenly on top. Toss until all of the ingredients are evenly coated with the dressing.
Serve immediately, garnished with extra feta and black pepper if desired.

Instructions For Lemon Herb Vinaigrette:

Whisk all ingredients together until combined.


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