First, the bottom crust was soggy even though I brushed it with a beaten egg. This pie was very good, but I had a few issues. HIGHLY recommend using Ruth's Grandma's Pie Crust recipe for this (and everything else for that matter). It came out sooo scrumptious that I am craving a piece right now while I'm writing this! It tasted best as it settled (a couple days) and warmed up as others said, with a scoop of vanilla ice cream. Did brush the whole crust with an egg wash and poked holes with the fork all over the bottom crust to avoid air bubbles. I wouldn't dip the fork tines in egg to seal it with again though because I think it made my crust darker in those areas. I made it with a lattice crust and will do that again. I read reviews and only modified this way: added about 1 tsp vanilla, decreased nutmeg to about 1/4 tsp, added about 1 tsp more flour, used 1/4c brown sugar in place of the white - decreased total sugar about 1/4 cup (because I used canned peaches that were already soaked in heavy syrup). I let the pie crust sit in the fridge while I mixed the peaches. I let the peaches drain in a colander (sprinkled with just a little lemon juice - know these peaches will be sweet so I wasn't too concerned about sourness and don't even know if this step is necessary for canned peaches) while I prepped the pie crust. About 2 19oz (peach weight) cans and one of the regular sized cans makes 5 cups. I used canned peaches since peaches aren't currently in season. In future pies, I may increase the amount of almond extract and lessen the amount of cinnamon in my next pie but make no mistake - this pie was a hit!ĭELICIOUS! Everyone I had taste test this was raving about it even those who had never even heard of peach pie before. All these things together made this a wonderful pie that wasn't runny and looked great. I made this with the French Pastry Crust recipe found on this site. I don't really care for the taste of nutmeg and it's easy for nutmeg to overpower whatever it touches. 5) Last modification for me was that I left out the nutmeg. I feel that's essential because it didn't have time to sit and make a lot of water before being put in the oven. 4)I also didn't toss the peaches with the flour mixture until I was ready to pour it in the crust. 3) I substituted 1/2 cup of white sugar for 1/2 cup of brown sugar. 2) I also tossed the peaches in 1/4 tsp of pure almond extract. I thought this pie was fabulous! I modified it a bit as follows: 1) I read the reviews of others and took the advice given to put the peaches in a colander before tossing them in lemon juice.
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