Camp Loopy 2019 is almost in the books! All August projects are due to be finished tomorrow (8/31) with photos posted in our photo galleries by midnight on 9/1. We can’t wait to see the final projects! We’ve had a great time discussing project in our Ravelry groups all summer, and talking to you all about it via in person visits, emails, and phone calls.
I’ll be sharing lots of Camp Projects throughout the fall, in case you have missed the postings we’ve done on Instagram. Here are nine to start off your Friday:
- Carolyn’s Almanac, Cascade 220
- Michelle’s Dotted Rays, Soldotna Kit
- Diana’s Magical Thinking, Uncommon Posh Fingering
- Linda’s Litmus Cowl, Cascade Heritage Sock
- Susan’s Epitome-of-Me, Hue Loco Phyllis and Cascade Heritage
- Henrietta’s Fly Forward, Knerd String Sport
- Mary’s No Cold Feet, Into the Whirled Pakkoku Kettle Dyed
- Maria’s The Shift Cowl, Cascade Heritage Wave
- Jenna’s Ionos, Malabrigo Sock
Last Friday I posted a Peach Crumb Bar recipe, since we are enjoying Palisade Peaches right now. This week I wanted to make a pie, and I found a great recipe on Pinterest. Paul and I agreed – best peach pie ever. YUM!
This comes from Sally’s Baking Addiction. This might be one of my new favorite baking blogs and I also just had to order one of her cookbooks. So many delicious recipes. (Cookbook links on her About page: https://sallysbakingaddiction.com/about/ ) Here is the pie recipe:
Brown Sugar Peach Crumble Pie
1 Pie Crust (Sally’s Recipe, or pre-made. I used pre-made to save time.)
7 cups peach chunks, peeled (not slices)
1/2 cup brown sugar
1/2 cup flour
2 tsp. lemon juice
1/4 tsp. ground cinnamon
1/2 cup brown sugar
1 tsp. ground cinnamon
3/4 cup flour
1/3 cup unsalted butter (melt & cool)
1/2 cup chopped walnuts (optional. I didn’t add these in)
Preheat oven to 400 degrees.
Mix your peach chunks together with the rest of the pie filling ingredients and stir to combine.
Using a slotted spoon, add the filling mixture to the prepared (unbaked) pie shell. This keeps the extra liquid out of your pie (which would make it too soupy after baking.)
Prepare crumble by mixing the brown sugar, cinnamon and flour. Then add in the butter and walnuts. Add this thick crumbly mixture to the top of your pie.
Place your pie pan on top of a baking sheet to catch any baking drips. Bake at 400 degrees for 20 minutes, then turn the oven down to 375 and bake for an additional 30-35 minutes. (I added a pie crust shield on top after the first 20 minutes, to prevent the edges from browning too quickly.)
Allow the pie to cool for 3 hours before serving. Your sauce will thicken up as it cools. Cover pie tightly and store in the refrigerator for up to 5 days.
Last week’s contest winner is: Diane E. from CA, whose favorite fruit is raspberries. Diane – please email us (email@example.com) with your current address and we’ll get your prize shipped out!
This week’s contest question: What is your current favorite binge-worthy show? (Just in case some of us need some ideas for this upcoming long weekend.) We just finished the last two seasons of The Great British Baking Show at our house. Happy to hear that the new one just started and will be available week to week on Netflix. So what else is good? Leave a comment below and we’ll draw a winner next week!
Check back on Monday:
It’s a holiday weekend here in the U.S., so we will be closed in-store on Monday for Labor Day. (As always, the website stays open 24/7/365. We’ll get your weekend orders packed up and shipped out on Tuesday.)
We will, however, be posting our First of the Month Update on Monday which means September scissors (pumpkins), needleminder (sheep), and our knit kit, and sewing kit for the month.
We will also be posting our new Fall Challenge on the blog on Monday, and you do not want to miss it.
Lots of choices for you, lots of fun activities planned, lots of Challenge contests, and new ways to talk to us about it. Check back on Monday!
Have a great weekend with lots of family and knitting fun –