My Magnificent Pie, straight out of the oven.
Hot Mama Notes:
I used the butter crust, "Barb's Butter Crust". I have a fondness for butter, and I have had much success in the past using a savory butter crust for quiches and pot pies. I do hear that shortening crusts are great, but it's hard to mess with a good thing. And shortening creeps me out, whereas butter does not! This crust is not as easy to work with as the previous crust I used (a bit sticky), but it was doable. I highly recommend the use of a pasty cutter. A very useful tool. I refrigerated my crust dough for about 30 minutes. I think next time I will try overnight.
I opted for the recommended amount of sugar (3/4 cup) in the filling. I did not want the filling overly sweet, and these were home-grown peaches, fresh off the tree a few days before. They were delicious and sweet raw, I didn't need to add much sugar. I am not sure if I have ever had peach pie before, but I will say that the filling in this pie tasted very much like canned peaches. I am not sure if that is the consistency and flavor that peach pie filling is supposed to take on, but it was good. The crust was phenomenal. :) I used 5 cups of peaches. Also, I did brush the top crust with heavy whipping cream (since I happened to have some), and sprinkled granulated white sugar on top of it. This made the pie very beautiful. I covered up the edges with foil about 20 or 30 minutes in. The pie took quite a long time to bake. I kept baking it until the top pie crust no longer looked like raw dough, but rather like a golden brown pie crust. :)
Overall Grade: B+
(Crust Grade: A)
(Filling Grade: B)
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