The reasoning behind the name “You Said There Would Be Pie
” is I like to relate it to life. Life can be a piece of pie. It can be a pizza pie. Even a mathematical equation. Every piece of pie is different. You can make the pies square or round or whatever you would like. Think outside the box!
This weeks pie is all about Peach Pie.
I don’t like to make pies, I struggle with the crust making, even if it’s store bought. Nevertheless, if you live in Grand Junction or really anywhere in Colorado, you know Palisade Peaches are the best. They are sweet and jam packed with juice which runs down your chin and gets all over your face, clothes and hands. Palisade or even the Grand Valley for that matter, have hot days and cool nights which are perfect for bringing out the natural sugars in the peaches. California peaches, by comparison seem dry, mealy and tart because they are picked green for shipping and once you pick them, the sugars no longer develop. There are two kinds of peaches you can find in the local stands and farmer’s markets: early season cling peaches and freestones. The names “cling” and “freestone” refer to the peach pits. A “cling” peach will stick to the pit (which is the variety I bought today) and a “freestone” is not securely attached to the pit, even when they are fully ripe. Freestones are larger, juicier, sweeter and easier to work with and had I known that, I may have waited for them to ripen. But, it’s all a learning process.
Therefore, Peach Pie it is!
So I searched Pinterest
for the “best and easiest” pie, remember, I am terrible at making pies. So I found a recipe called EASY PEACH PIE
, well great! I like EASY!! So we gathered the ingredients at the store and we even went picking lavender, so I purchased a cute bottle of Sprigs & Sprouts of Western Colorado; Culinary Lavender “Ms. Katherine”. I thought just a touch would do, something different.
I dug into slicing the peaches, not quite as easy as I had planned for that, but again, a learning experience. Peaches cut, I mixed the crumble mixture next. All Purpose Flour (Check), white sugar (check), brown sugar (check), cold butter (check), cornstarch...uh oh, I kid you not, we used the very last drop of cornstarch last night and I didn’t realize I would need any for today, so…Google, what is a substitution for cornstarch? Google gave us quite a list: flour, rice flour, after which I stopped listening and started thinking…oats? Mom said that wouldn’t be so good! I saw a box of unflavored gelatin, thought, worse comes to worse I could use this, but I decided on the flour. So for the 1 tablespoon of cornstarch needed, I substituted 3 tablespoons of AP flour.
The dreaded pie crust was next. I was going to attempt to make it from scratch but decided I didn’t need that kind of pressure today and I already had store bought crusts so…Score! Bottom goes in, mind you the crust design is not at all pretty and I’m OK with it.
Next up, dressing the peaches. Cinnamon (check), nutmeg (not a fan, didn’t use), fruit fresh (Wait…what????). I had NO Fruit fresh, so, I subbed that with juice from 1/2 of a lemon and nutmeg was subbed with just a small pinch of the lavender. I didn’t know how it would taste, so I started small. Peaches dressed, 1/2 of the mixture into the pie crust. 1/2 of the crumble mix. then the other 1/2 of the peaches and then topped with the last part of the crumbles. Top of the pie was to be lattice, so I think I did that pretty good, for a first time. Egg washed and then into the 450* oven for 15 minutes. Then 350* for 30 minutes. THEN turn the oven off and let set for 90 minutes. OK, it said easy, didn’t say it was quick.
2 1/2 HOURS later, the pie came out looking like a gem! And yes, I used the wrong sized pie pan.
Test came when B and mom were ready for their piece. The pie sliced nicely, didn’t run (figured with no cornstarch it would), it held up in the cutting process and topped it off with some frozen whipped cream. It was delish!!! I kid you not, everyone loved it. I don’t really know about the lavender, I’m still on the fence with that.
Here’s my rendition of the pie recipe:
- 1 tsp Fruit, fresh
- 2 1/2 lbs Peaches, fresh pitted and sliced
- 1/3 cup All-purpose flour
- 1/2 cup Brown sugar, packed
- 1/4 cup Butter
- 1/2 tsp Cinnamon
- 1 heaping tbsp Cornstarch
- 1/4 tsp Nutmeg
- 1 tbsp Sugar
- 1/2 cup White sugar
- 1 double 9″ pie crust
~Mix together flour, sugars, cornstarch and butter until it is at the crumb stage.
If you don’t have cornstarch, you can use 3 T of AP flour and add that into the crumb stage.
~Combine peaches with cinnamon, nutmeg and fruit fresh.
I used 2 T of lemon juice instead of fruit fresh
And just a pinch of lavender (I’m sure you could also use lavender sugar too)
~Place one crust in the bottom of a 9 inch pie plate.
~Add half the peach mixture and then half the crumb mixture on top. Next add the last of the peaches, then the last of the crumb mixture. Lightly tap on the counter to settle the peaches.
~Roll the remaining crust into an 11-inch circle. Cut into 1-inch strips. Lay 6 strips over the top of the pie filling. Weave the remaining 5 strips to form a lattice top. Using a pairing knife cut off the excess dough. Press the ends to the bottom crust and crimp with a fork.
~Using only the whites of an egg brush across the lattice top.
I evidently messed this part up too, I used the whole egg and then sprinkled the sugar on top
~Place on a lined cookie sheet to catch the drippings. Bake at 450 degrees F for 15 minutes. Drop the temperature to 350 degrees F for 30 minutes. Turn off the oven and leave the pie there for about 90 minutes or until fully cooled and set.
~Top with whipped cream (frozen or not) or ice cream
If I had to change anything (besides the lavender), I would add a bit of sugar and more cinnamon to the peaches. I have included the recipe for the original pie in the hyperlink above with the name of the pie.
Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.