Adventures in Baking #4
Or, MOAR PIE.
Baked peach pie this time. Pretty easy, because I again decided to be lazy and use premade crust. Rolled the crust out some, because the edges are supposed to fold over onto the top of the pie.
Blanched the peaches, which makes their skins slip right off. So much easier than trying to peel them! Filling is different than the usual fruit filling: peaches (of course), equal parts sugar and flour, vanilla and almond extract, lemon juice, and a pinch of salt.
Spoon filling into pie crust, flop edges over.
Bake for 30 minutes uncovered, then tent with foil before baking for another hour.
Let sit until completely cool, or else the filling will run all over the place when you slice it.
Once it cooled, it turned into sort of a peaches-and-custard filling. Very tasty. Not too sweet, and very good with vanilla ice cream. I think cinnamon ice cream with this would be FABULOUS.
Baked peach pie this time. Pretty easy, because I again decided to be lazy and use premade crust. Rolled the crust out some, because the edges are supposed to fold over onto the top of the pie.
Blanched the peaches, which makes their skins slip right off. So much easier than trying to peel them! Filling is different than the usual fruit filling: peaches (of course), equal parts sugar and flour, vanilla and almond extract, lemon juice, and a pinch of salt.
Spoon filling into pie crust, flop edges over.
Bake for 30 minutes uncovered, then tent with foil before baking for another hour.
Let sit until completely cool, or else the filling will run all over the place when you slice it.
Once it cooled, it turned into sort of a peaches-and-custard filling. Very tasty. Not too sweet, and very good with vanilla ice cream. I think cinnamon ice cream with this would be FABULOUS.