The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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4 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Duck-Fat Peach Pie

It is difficult to express how much we love pie, so here’s a haiku: Where is all the pie? / All of it is in my mouth. / I ate all the pie.

  • Adding a touch of duck fat to the crust not only brings a lovely texture but also delivers an unctuous undertone, making this pie feel fairly decadent. A delightful finish to a summer meal!

Serves 6–7 (or one!)


3 tablespoons water
2 teaspoons cornstarch
1 cup plus 2 tablespoons allpurpose flour
2 teaspoons sugar
¼ teaspoon salt
7 tablespoons cold unsalted butter, cut into ½ -inch pieces
3 tablespoons duck fat, cold
1 tablespoon sour cream


¾ cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon salt
6 ripe peaches, peeled, pitted and cut into ½-inch chunks
1 tablespoon lemon juice

Preheat oven to 375oF.

In a small skillet, whisk together the water and cornstarch over medium-low heat until set. Chill in the freezer for 10 minutes.

Combine the flour, sugar and salt in a medium mixing bowl. Using a pastry blender or fork, add duck fat and butter in batches and cut with a pastry cutter until the butter pieces are about the size of peas. Add cooled cornstarch mix and cut in the same manner as the butter. Then add sour cream and mix by hand until incorporated. (Alternatively, this can be done with a food processor. Take care not to over mix; this recipe is a very resilient dough.) Make a ball with the dough and chill in the freezer for 30 minutes.

In a medium bowl, mix all pie filling ingredients and set aside.

Roll out chilled dough on a lightly floured surface. e ideal size is about 10–12 inches in diameter but do not stress over this. Rather, ensure that the dough is rolled to an even thickness throughout. Pat into a 9-inch pie pan and crimp or flute edges, reserving about ½ cup of trimmings (set aside for streusel). In a small bowl, mix one egg and 1 tablespoon of water. Using a pastry or silicone brush, lightly brush all the crimped or fluted dough with just enough egg wash to leave the exposed dough shiny, but not overly wet.

Place the pie filling into the prepared pie crust. Make the streusel: add ¼ cup sugar, ¼ cup brown sugar, and 1 teaspoon cinnamon to the remaining pie-dough scraps; thoroughly combine with your hands into a crumbly texture. Sprinkle evenly over the top of the pie. Bake the pie for 30–40 minutes until golden brown, then allow to cool for 30 minutes before slicing. Add whipped cream or ice cream as desired.

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Chefs Brooke and Mike Kelley own and operate Culinary Community Kitchen, a coworking kitchen incubator that supports the growth of small food producers. In their adjacent education kitchen, they conduct a variety of cooking classes for all skill levels and host Chef’s Table dinners, plus tend to their on-site, raised-bed community garden.

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