DIY napkin tutorial plus southern peach pie
Last week, I guest posted for my friend, Jaima. In case you didn’t get a chance to pop over there to see my DIY napkin tutorial/southern peach pie recipe, I’m offering the full post here today.
I recently purchased a yard of this beautiful fabric on sale for $4 at Jo-Ann Fabric and Craft store. (One yard will make a set of four napkins.)
I cut the fabric into four equal pieces. Then I took the first piece and ironed a ½-inch hem all the way around.
After that, I folded the fabric edges over another half inch and pinned the folds down. To create that professional, mitered corner, I folded down the corners like this:
Then I folded over and pinned on either side of the corner, creating a 45-degree angle. I did this for all the corners.
Finally, I sewed a hem all around, removing the pins as I went along. (Tip: Be sure the pins face you as you feed the fabric into the machine. They are way easier to remove this way.)
Here is the final result:
Now for that delicious peach pie recipe …
I modified the Swamp Fox Peach Pie recipe from a book called “Putting on the Grits” that I got at a yard sale when our family lived in South Carolina.
I began with a store-bought, pre-baked pie shell, but you could also make your own crust from scratch.
Crust:
1 ½ cups flour
¼ tsp salt
¼ tsp sugar
6 Tbsp butter, chilled
2 Tbsp shortening
4-5 Tbsp ice water
Mix flour, salt and sugar. Cut in butter and shortening. Gradually add ice water until moist. Knead one minute. Divide into two balls and refrigerate one hour. Roll out one ball for 9-inch pie pan. Pre-bake bottom crust for 10 minutes at 350 degrees. (The second ball will be used to make a lattice top.)
Filling:
5 cups peaches, peeled and sliced
1 cup sugar
¾ cup brown sugar
¼ cup flour
¼ tsp salt
2 Tbsp lemon juice
Topping:
¼ cup brown sugar
2 Tbsp flour
2 Tbsp butter
½ tsp ground cinnamon
For filling, combine peaches, sugars, flour, salt and lemon juice. Let stand five minutes. Drain and reserve liquid. Turn into pie shell. Add just enough reserved liquid to cover fruit. Top with lattice crust formed from second dough ball.
Mix all topping ingredients until crumbly, then sprinkle or spoon topping into lattice holes. Bake pie at 400 degrees for 40 minutes. Baste with any remaining reserved liquid.
Enjoy!
I’m linking this up to Making the World Cuter, Mad In Crafts, Sew Can Do, Home Stories A to Z, Somewhat Simple, Fireflies and Jellybeans and House of Hepworths.
