OUT WEST: Food & Lifestyle

Fall Recipes

Apple Bourbon Peach Pie

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Apple Bourbon Peach Pie is loaded with fresh, juicy peaches and a hint of Jim Beam Apple Bourbon then baked to perfection in an all butter crust.

Let’s face it, peaches and bourbon go hand in hand. I mean who wouldn’t love sweet juicy peaches soaked in sugary Jim Beam Apple Bourbon? Pair that with the flaky all butter crust and you have the perfect summer pie.

We like to head east of the mountains to get our fresh peaches by the box. Yes, layers of huge, juicy peaches just picked from the trees of Eastern Washington. I can never wait until we get them home. One bite and it’s dripping all the way down your arm. It’s peach perfection.

Once you do get them home. Apple Bourbon Peach Pie is a cinch to make! Of course, you could omit the Jim Beam Apple Bourbon and make a simple peach pie. It’s just as tasty. But, if you happen to have it on hand, I would suggest trying it. It adds that little bit of extra goodness to your pie.

Why All Butter?

Butter = Flaky It’s that simple.

Everyone has their favorite crust. My mom uses Crisco, some people use a blend of shortening and butter, but I prefer straight butter. I feel butter gives an extra flaky crust with the best natural flavor. Shortening seems to have a less desirable after taste.

Tips to make your pie crust a success:

  • Use cold butter
  • Grate butter
  • Use very cold water
  • Work quickly
  • Avoid over mixing
Peaches coated in apple bourbon glaze in all butter pie crust
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Apple Bourbon Peach Pie

Juicy peaches gently coated in a sweet apple bourbon glaze and layered ever so perfectly in an all butter crust
Course Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 1 hour
Servings 8

Ingredients

Filling

  • 7 very large peaches pitted, sliced and peeled (or not peeled either is good)
  • 1 cup sugar
  • 1 cup Jim Beam Apple Bourbon
  • 5 tbsp flour
  • 2 ½ cup flour
  • 2 sticks salted butter, grated 1 cup
  • ½ tsp sugar
  • 2-8 tbsp very cold water
  • Other:
  • 1 egg blended for brushing over crust

Instructions

  • Preheat oven to 450 degrees.
  • In a large bowl, combine filling ingredients and let sit while you make the crust. (You want enough peaches to mound up because they will shrink when cooked)
  • Combine flour and sugar in a large bowl.
  • Cut in butter ¼ cup at a time until mixture resembles crumbs.
  • Add cold water and form into a ball.
  • Seperate ball into two (I like to make one ball slightly bigger than the other for the bottom crust.
  • Wrap balls in saran wrap and refrigerate for about 10 minutes or so to help with rolling out.
  • Throw some flour on your board or counter and roll out dough. Place bottom piece in pie pan and mold edges.
  • Place filling in pie dish.
  • Place top crust over or make lattice, whatever makes you happy.
  • Brush with blended egg.
  • Place foil over crust edge to keep from burning, make sure to tent it and not press against the crust.
  • Bake at 450 degrees for about 45 minutes or until golden and bubbly.

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Chanterelle Carbonara with Chive Pistou

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Chanterelle Carbonara with Chive Pistou is fall on a plate. Freshly foraged chanterelles and baby kale carbonara style with creamy burrata drizzled in garlicky chive pistou.

I’m feeling the fall with this quick weeknight Chanterelle Carbonara with Chive Pistou. Freshly foraged chanterelles are sauteed with garlic and baby kale then folded together in a light carbonara sauce then twirled up in fresh fettuccine. Burrata adds a nice creamy touch especially when drizzled in chive pistou.

What is a Pistou?

Pistou is my new favorite herby concoction. It’s similar to a pesto, but there is no cheese or nuts involved. Just fresh herbs, olive oil and salt / pepper. It’s a super easy way to add fresh flavor to any dish. Just take whatever fresh herb you have, mince it up and blend together with the best olive oil. Perfect for drizzling over pasta, soups or anything you want to add a fresh taste to like these beautiful chanterelles.

Last week I shared a few tips on foraging for your own Pacific Golden Chanterelles. The season is only about 2 months long and really depends on the weather. After the first rain nearest fall, I set out to find what I consider PNW gold in the nearby forest. Check out my tips here:

Foraging for Chanterelles and this easy Chanterelle Crostini Recipe

Chanterelle Carbonara
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Chanterelle Carbonara with Chive Pistou

Chanterelle Carbonara with Burrata and Chive Pistou is fall on a plate. Freshly foraged chanterelles and baby kale carbonara style with creamy burrata drizzled in garlicky chive pistou.
Course Main Course
Cuisine Pasta, PNW
Keyword chanterelle, vegetarian, Weeknight Pasta
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4

Ingredients

Chanterelle Carbonara

  • 2 cups chanterelles sliced
  • 1 cup baby kale torn
  • 1 tbsp garlic minced
  • 1 ball burrata broken
  • 1 tbsp olive oil
  • 3 tbsp butter divided
  • 1/2 cup parmesan cheese grated
  • 2 large egg yolks
  • 1 pinch salt / pepper
  • 4.5 oz fresh fettuccine noodles cooked according to directions, reserve 2/3 cup pasta water.

Chive Pistou

  • 1 tbsp fresh chives minced
  • 2-3 tbsp olive oil
  • 1/4 tsp garlic minced
  • 1 pinch salt / pepper

Instructions

Chive Pistou

  • Combine all ingredients together in a small bowl and let sit.

Chanterelle Carbonara

  • Cook fettuccine and reserve 2/3 of pasta water.
  • In a small bowl combine egg yolks and parmesean. Set aside.
  • In a large pan over medium heat, saute chanterelles and garlic in 1 tbsp butter and 1 tbsp olive oil for about 3 minutes.
  • Add remaining 2 tbsp butter and baby kale, saute for 1 minute.
  • Remove from heat and add fettuccine, egg yolk mixture and reserved pasta water. Toss together to coat. Serve immediately with burrata and chive pistou drizzled over the top.

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Coffee Rubbed Flank Steak & Pasilla Cream Sauce

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Bold and earthy coffee pairs with warm spices and sweet brown sugar to create a caramelized crust on this grilled flank steak. Served in a rich and flavorful pasilla cream sauce that accentuates the coffee rub.

I always keep a jar of espresso powder in my pantry for times when I run out of coffee or want to add a little zip to my baked goods. But, have you tried using it as a rub? Coffee pairs perfectly with cinnamon, smoked paprika and cocoa powder. Add in brown sugar and you have a rub that delivers that sought after caramelized crust on your grilled flank steak.

Now, you could eat that beautiful grilled flank steak just like that, but why? You can whip up Pasilla Cream Sauce that is simple to make, yet yields a complex flavor profile. I’m sure you’re thinking a sauce is too much effort, but it’s really simple. I know most of you have seen those dried peppers in the Mexican aisle of the grocery. Maybe you’ve wondered what they are used for and always wanted to give them a try. Now’s your chance.

Get this easy to follow recipe:

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Coffee Rubbed Flank Steak & Pasilla Cream Sauce

Bold and earthy coffee pairs with warm spices and sweet brown sugar to create a caramelized crust on this grilled flank steak.
Course Main Course
Cuisine Beef, Mexican
Keyword Coffee Rub, New Mexican, Southwest Recipes, Tex-Mex
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4

Ingredients

Grilled Coffee Rubbed Flank Steak

  • 1 flank steak cut into four equal pieces
  • 1 tsp espresso powder
  • 1 tsp cocoa powder
  • 1 small pinch cinnamon
  • ¼ tsp smoked paprika
  • ½ tsp brown sugar
  • 1 tbsp cooking oil

Pasilla Cream Sauce

  • 2 dried Pasilla peppers seeded and stemmed
  • ¼ onion diced
  • 4 large garlic cloves diced
  • 2 tbsp butter
  • ½ cup roasted tomatoes
  • 2 ½ cup chicken broth
  • 1 tbsp brown sugar
  • 1 small corn tortilla torn into pieces
  • 4 tbsp heavy cream
  • salt and pepper to taste

Instructions

Pasilla Cream Sauce

  • In a medium saute pan, dry toast pasilla peppers over medium heat for a few minutes until you smell the aroma and they soften a bit.
  • Add onion to dry saute pan and cook until softened and almost charred.
  • Add butter and garlic and stir, cooking until garlic is translucent, but make sure to not brown the butter.
  • Add roasted tomatoes and chicken broth.
  • Cook for about 15 minutes until Pasilla peppers are softened and tender.
  • Add brown sugar and stir.
  • Add torn corn tortillas and turn off the heat. Let sit for a few minutes.
  • Blend with immersion blender until smooth.
  • Add heavy cream and salt and pepper.
  • Reheat when ready to serve

Grilled Coffee Rubbed Flank Steak

  • Fire up the grill.
  • In a small bowl, combine espresso powder, cocoa powder, cinnamon, smoked paprika and brown sugar.
  • Rub each piece of flank steak with the coffee rub, then with cooking oil.
  • Grill to medium rare and serve with Pasilla Cream Sauce.

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