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Peach/Lavender/Oatmeal/Caramel Pie Foodie Friday

Look to the garden for complimentary flavors that can even be found in flowers like lavender.

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Peach Lavender Oatmeal Caramel Pie (prep time about 50 minutes. Serves 6-8)

4 fresh ripe peaches

¾ C. brown sugar

1 ½ sticks unsalted butter

2 tsp. crushed lavender flowers

¼ tsp. grated nutmeg

1 tsp. ground cinnamon

1/3 C. oats

Pinch salt

1 frozen pie shell

Bring a large pot of water to a simmer.  Cut an X in the non-stem end of each peach and drop in water, simmering for about 2 minutes. Scoop peaches into an ice bath or just cold water to stop the cooking and set aside. Start pre-heating oven to 350. In a large fry pan, melt the butter and stir in the brown sugar, cinnamon and nutmeg.  Allow the sugar to caramelize. Stir in the lavender flowers, salt and oats and remove from heat.  Peel the skin off the peaches with your fingers.  The blanching will allow the skin to come right off. Slice peaches in half and remove the pit then slice into ¼-1/3 inch wide wedges and arrange on the bottom of the pie shell.  Pour the caramel/oatmeal mixture on top.  Bake about 20 minutes or until the crust is brown and filling is set.  Allow to cool and garnish with a few more lavender flowers if you wish.  Serve with vanilla ice cream.

(*Baker’s Note:  Know the temperature of your oven.  What you set it at may not be the actual temperature.  For example, 350 at my house is way lower than the 350 when the oven in the camper is set.  If you can get an oven thermometer, that is great for a new oven.  Otherwise, you may have to experiment and deal with a few burnt items before you get the settings right)

 

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