This cookbook came into my life at the perfect time. And by the perfect time, I mean the first week of peach season. On the cover of Southern Living: Feel Good Food, staring right smack dab at me is a perfectly poised peach pie, just begging to be devoured. Flipping through the rest of the book is a delight as classic Southern dishes are given modern-day spins from the South’s most trusted Test Kitchen. Chapters in the book are based on emotions with recipes that are “Gracious”, “Indulgent”, and “Celebratory.” Feel Good Food celebrates and honors Southern memories, traditions and dishes.
You know the saying; “You can’t judge a book by its cover.” Well, in this case, you can judge a book by its cover if its cover is a picture of a glorious peach pie from the South’s most trusted Test Kitchen.
To enter to win a copy of Southern Living: Feel Good Food, just leave a comment below of your favorite feel good food between now and midnight, June 16th. The winner will be chosen randomly and will be announced right here and on Twitter on June 17th! I will contact the winner through email to get their mailing address to have this wonderful book shipped on over. Limit 1 comment per person, pretty please! Good luck, ya’ll!
Congrats to Jenny who won the Southern Living Feel Good Food Cookbook! I’ll be emailing you to get the details! Thank you for everyone who shared your favorite feel good foods! I loved reading over each comment!
Recipe: Southern Living: Feel Good Food
Note: To make a rustic tart, just follow the recipe for the dough and filling recipe as follows and create 2 tarts with the dough and divide the peach filling between the 2 tarts. After rolling out the dough, place the filling in the center and roll up the edges around the fruit. Seal the edges by pinching them together, brushing the egg wash on the edges, and continue with the rest of the recipe as follows.
1 1/3 cups of cold butter
4 ¼ cups all-purpose flour, divided
1½ teaspoons of salt
½ to ¾ cup ice water
8 large fresh, firm, ripe peaches (about 4 pounds)
½ cup firmly packed light brown sugar
½ cup of granulated sugar
1 teaspoon of ground cinnamon
½ teaspoon of salt
1 ½ tablespoon of butter, cut into pieces
1 egg, slightly beaten
1 ½ tablespoon granulated sugar, for sprinkling
Cut 1 1/3 cups of butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 ½ teaspoon of salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in ½ cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 tablespoon at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.
Preheat oven to 425 degrees. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about ¼-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.
Roll remaining dough disk to about ½-inch thickness on a lightly floured surface. Cut into 3 (1 ½ – inch wide) strips and 8 (¼ -inch wide) strips using a fluted pastry wheel.
Peel peaches, and cut into ½-inch thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining ¼ cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1 ½ tablespoon butter. (Do not make the mixture ahead or it will become too juicy.)
Carefully place dough strips over filling, making a lattice design. Crimp edges of pie. Brush lattice with beaten egg; sprinkle with 1½ tablespoons of granulated sugar.
Freeze pie for 15 minutes. Meanwhile, heat a jellyroll pan in oven for 10 minutes. Place pie on hot jellyroll pan.
Bake at 425 degrees on lower oven rack 15 minutes. Reduce oven temperature to 375 degrees; bake 40 minutes. Cover loosely with foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top.) Transfer to a wire rack; cool 2 hours before serving.