So of course I thought to myself, "What can you do with an abundance of peaches?"
Make peach pie!!
And so I did:
I felt like a pretty bad blogger...I didn't take any pictures while I was making it! But that's because I pretty much followed this recipe from the Food Network exactly. I highly recommend you do the same! It was AMAZING. I say was, because it was consumed within in 2 days of baking it. Whoops!
Here are some tips I picked up along the way (from cooking shows and whatnot) that I think contributed to this being awesome:
- Make sure all your ingredients are really cold when you are making the dough.
- Let some of the excess fruit juice run out of the mixture before you dump it in your pie - you don't want it to be too wet.
- Don't over-mix the dough - you want it to be uniform but not overworked.
- When you are rolling out the dough, if you can't get it into a perfect circle because pieces are cracking off it, cut some of the excess, flip it upside down over a cracked part or hole, and then roll over it. It should blend it really well. If you don't flip it, it won't blend well.
- Making the lattice like I did: I didn't do a traditional basket weave. I figured that was chancing it for my first pie. Roll the dough into a circle, then cut 1" strips. I actually used a ruler to mark out the inches (and a pizza slicer to cut them). Then, pick up every other strip and lay it across the top of your pie. You should be left with a striped circle of dough and a striped pie- take those strips and lay them at a 90 degree angle to the original strips.
- Roll the dough out on parchment paper, but before you do, draw the circle on the reverse side of the paper with a marker. You'll be able to see it through the paper so you know how big your dough needs to be.
- Place a baking sheet on the rack below your pie to catch any drips of juices that boil out so your oven stays clean.