Ah, dear readers. Bless you if there are any of you still left after my embarrassingly long absence. Having a baby and ooing and awing over him has taken up most of my free time lately, but I am dipping my proverbial toe back in to the blogging pool and am about ready to take the plunge again. So, to kick things off, here is a peach pie. You see, fall has arrived here in my neck of the woods and with it a fierce craving for pie on my part. And peaches--oh heavenly peaches--are just about to disappear, so before they are completely gone I decided to turn a few into this baby:
Forgive the fluorescent lighting in this pictures and my slightly skiddy-wompus crust, but I was going more for taste than for beauty with this one. I was watching old episodes of Pushing Daisies the other day and was intrigued with the idea of a peach pie with a brown sugar crust and thought I'd play around. I added a tablespoon of brown sugar to my regular pie crust which made it a bit sweeter, but not quite as noticeably brown-sugary as I was hoping. Any tips on making a delectable brown sugar crust, friends? As for the filling, I like the one in my good old 1950s version of the Better Homes and Gardens cookbook which I will list below.
Now for an invitation. I know there are at least a few of you out there that read this blog, and I know more than a few of you have a great pie recipe in your book, so hows about sharing them? I am loving pie in a big way right now and would love to try out some new recipes, so if you wouldn't mind sharing them, please comment and post your recipe. And if we don't get very many, no worries, I'll just start working my way through my relatives' recipes which is where I usually go when I don't know what to cook. But I really would love to hear what pies you readers like to make, so comment away.
Peach Pie
3/4 cup sugar
2 to 3 tablespoons flour
1/4 teaspoon cinnamon or nutmeg (I used cinnamon)
5 cups sliced, peeled fresh peaches
2 tablespoons butter or margarine
1 recipe pie crust
Combine sugar, flour, and cinnamon. Add to peaches; mix lightly. Spread in 9-inch pastry lined piepan. Dot with butter. Adjust lattice top crust; flute edges. Bake in hot oven (400 degrees F) 45 to 50 minutes.
I love the flavor of this one, but be warned--the filling is a bit runny. I'll have to play around with different thickeners. I'm thinking some peach-flavored gelatin or cornstarch, but I'll welcome any other ideas.
4 comments:
I was just telling Bracken the other day, I don't think I'll ever make a 2 crust pie again. Lately all of my pies have been made with a streusel topping, which would definitely give you the brown sugary taste you're going for.
My favorite apple pie and pear/cranberry pies also use a streusel topping. I didn't even think of using it for peach. Good idea, Ruth.
Every time I watch Pushing Daisies, I get into a serious pie mode. That's so funny you mentioned that! Also, I do like that streusel idea. Maybe I'll try it!
My favorite pie recipe (and pretty much the only pie I've ever made) is Lemon Meringue Pie. The recipe is on the Lemon Jell-O pudding box. :)
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