07 December 2010

7 December - Delaware and Peach Pie

Today, in 1787, the former colony of Delaware ratified the Constitution of the United States, thereby becoming the First State.  In honor of that, the state has declared (since 1933), that today is Delaware Day  Click on the link for a page devoted to the festival.  This past Saturday and Sunday, First State Heritage Park held a candlelit historical theater event: “Fully, Freely, and Entirely” – Becoming the First State at the Old State House on The Green.  There are other activities under the heading "First Saturdays in the First State".  In fact, it looks as though most of the activities connected with Delaware Day are held on the weekend preceding.  If you missed it this year, mark it on your calendars for next.

And for all the Delawareans who have sought warmer climes,  Maui is holding a Delaware Day celebration on December 8.

Delaware may be small (it tried for years to pass itself off as the smallest state), but it has a beautiful coastline which attracts the summer tourists of the surrounding states.  And there is a lot to do. Visit the Kalmar Nyckel, a re-creation of the ship that brought colonists from Sweden in 1638, who established New Sweden in the area of Wilmington.

Try some paranormal investigation with Delaware Ghost Tours.   Or rent a kayak from Coastal Kayak and take a guided tour of the salt marshes.  Join in the annual powwow of the Nanticoke Indian tribe.  Tour one of the lighthouses: Breakwater East End Lighthouse, Harbor of Refuge Lighthouse, or Fenwick Island Light.  Hike the trail and enjoy the beaches of Cape Henlopen State Park

And when all else palls, visit the wineries of Nassau Valley Vineyards, Fenwick Wine Cellars, and Chaddsford Winery.  Find more events and attractions and things to do at Visit Delaware.

The State Dessert is PEACH PIE, so I know what today's menu will have.

Make or buy your pastry for a two-crust 9-inch pie.  Line pie plate with one crust.
Preheat oven to 425 degrees F.

Slice up enough peaches (about 9) to make 5 cups.  Sprinkle with 1 teaspoon of lemon juice.

In a separate bowl, mix together 1 cup of sugar, 1/4 cup of flour, and 1/4 cup of cinnamon.  Stir this into the peaches.  Pour the whole mixture into the pastry-lined pie plate; dot with 2 tablespoons of butter.

Cover with the top crust; seal and flute edges, and cut slits into the top (to allow steam to escape). [I like to make a lattice top for my fruit pies]  Cover the edges with aluminum foil; remove them 15 minutes before pie is done.  Bake pie for 35 to 40 minutes, or until crust is brown and juice bubbles up through the slits.

If no fresh peaches available (and it is a bit late in the season for them), substitute canned peaches, drained, and reduce sugar to 1/2 cup.