Friday, May 3, 2019

Cozy Food Friday!

That means it's time to share a recipe from 
another great cozy mystery!
This week's recipe is from
Book 3 in the Pie Town Mysteries
by Kirsten Weiss

Will Val pie hard on national TV?
Business at the bakery may have slowed down, but Val Harris isn’t about to eat humble pie—not until a reality cooking show decides to whip the struggling Pie Town into shape. If Val can tolerate criticism from an abrasive pastry chef during filming, the free publicity might turn the unusual opportunity into the sweetest deal she didn’t know she needed.
Except no one in San Nicholas has an appetite for dessert once murder steals the spotlight. When the show’s bossy producer gets pushed to her death, Val and her flaky, septuagenarian pie crust expert, Charlene, follow crumbs in hopes of finding the killer. But with cameras still rolling and the shocking identity of the victim’s replacement a guaranteed recipe for disaster, Val needs to stay cool long enough to solve the crime and keep Pie Town from falling apart—or else she just might go up in smoke before she ever graces the small screen.



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2 pre-made piecrusts at room temperature
3 lbs firm-ripe peaches (about 6 large) cut into 1" slices
2 tsp lemon juice, or to taste
2½ T cornstarch, divided
9 T sugar, divided
½ tsp ground ginger
Pinch salt
8 oz raspberries (about 2 cups)

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   Preheat over to 425 degrees F.
   In mixing bowl, toss cut peaches, lemon juice and ½ C of sugar. Let rest for 30 minutes, then pour off any excess juice, reserving ½ C. Return juice to the bowl. Add ginger, salt, and 2 T cornstarch. 
   In a separate bowl, toss raspberries with 1 T sugar and remaining ½ T of cornstarch. 
   Line pie tin with one crust and poke it with a fork 4-5 times. Pour half the peach mixture into the crust and layer on top of it half the raspberry mixture, then add the remainder of the peaches, and then what's left of the raspberries. 
   Cut the second crust into strips and weave it over the pie in a lattice top. Trim the edges so a ½ inch hangs over the pie tin and crimp. Place pie into the freezer for 20 minutes. 
   Remove pie from freezer and dust crust with a bit of sanding sugar. Put the pie on a cookie sheet and bake approximately 30 minutes, until the crust is slightly brown. Reduce the temperature 10 350 degrees and bake another 45-60 minutes, until the crust is deep golden brown. 
   Cook before slicing!

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Please keep reading to check out my 
installments of 
Book Beginnings on Fridays
The Friday 56

Both the BB and 56 are from


Book Beginnings on Fridays is a meme hosted by Rose City Reader
Share the first sentence (or so) of the book you are reading.

The Friday 56 is a meme hosted by Freda's Voice
Rules: *Grab a book, any book. *Turn to page 56 or 56% in your eReader (If you have to improvise, that's okay.) *Find any sentence, (or few, just don't spoil it) that grab you. *Post it.

My Book Beginnings

It began with a rumble in the dark. Objects clattered on the nearby bookshelf. Silverware and window blinds rattled. Cupboard doors bumped against their frames. 

My 56

"Well, I'm the producer now. " He put his feet on my desk, brushing the keyboard with his polished heel. "You have my word that we'll run a fair show."

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  1. Replies
    1. Hey, Pat! Isn't that the perfect pie for this time of year?

  2. I'd love to read PIE HARD. The recipe for PEACH-RASPBERRY PIE sounds yummy!
    My first line (and more)
    “May I take you home from the signing?”
    Annie Beiler’s breath hitched, and her gaze shot from the dusty toes of her powder-blue tennis shoes to the drop-dead-gorgeous man standing not three feet in front of her. Unfortunately, his tentative smile wasn’t aimed in her direction.
    My 56:
    “I’m not allowed to take the scholars on any field trips without prior approval. I’m still under probation. They decided to show grace.”
    PROMISED TO ANOTHER by Laura V. Hilton
    2clowns at arkansas dot net

    1. Doesn't it sounds great? And beautiful to look at! Thanks for you BB and 56! I always have fun reading yours.

  3. Peach Raspberry pie sounds so good, and so does the book. I added you to the Linky. Happy weekend!

    1. Thank you, Freda. I didn't get to make my rounds yesterday. Will try and catch up today. Have a great weekend!

  4. Replies
    1. You're most welcome. I love this series! My review for PIE HARD will be up in the next few days.

  5. Great looking recipe and book. I am a pie lover and will have to look for this series. This week I am spotlighting Echo North by Joanna Ruth Meyer. Happy reading!