Wednesday, March 03, 2010

How to make a fresh...

Photobucket
When the Walquists came to town, Elaine had a wonderful idea to bake a
FRESH PEACH PIE
It's one of my 27 things to do before I turn 27...bake a pie.
Elaine brought all kinds of tips and tricks to help us 
(I'll share them in this post)
Enjoy!

{This recipe is for a 9-inch TWO-crust pie}

start by:
heating your oven to 425 degrees
FILLING:
PhotobucketPhotobucketPhotobucket
(set your filling to the side and start making your pastry)

PASTRY:
PhotobucketPhotobucketPhotobucket
mix flour, salt & shortening in a bowl
sprinkle in COLD water 1 tablespoon at a time
mixing until all flour is moistened and dough almost cleans the side of bowl.
Photobucket
Gather the dough into ball and DIVIDE in half
(one for the crust and one for the top)


TIP #1
~it's best to use a stockinet covered rolling pin & cloth to roll dough with~
Photobucket
roll out your dough 2 inches larger than inverted pie pan
fold pastry in half and "ease into pan" 
(HA!)
(this is the hardest part...it cracked everytime for me!
eventually we used the other half of the pastry and made more dough for the lattice top)
Photobucket
trim overhanging edge of pastry
(you shouldn't have all the holes...but I did...oh the joys of learning
if you do, just use the excess dough to fill in the holes)
Photobucket
see...voila!
all fixed!
Photobucket
pour your pie filling into your beautiful pastry-lined pie pan
(let sit while you make your lattice top)
Photobucket
roll out your remaining (other half) pastry dough
cut strips of dough around 3/4 of an inch
Photobucket
TIP #2
~if your dough does not cooperate...you may have to do this...and try again~
Photobucket
(this time I made sure it was round by adjusting the dough each time I rolled)
Photobucket
(you really want a great top...if you roll it out too many times...it gets crumbly and won't cook right)
Photobucket
lay your strips of lattice starting with a cross FIRST in the middle
and then weave like a basket...
LIKE THIS!
Photobucket
see those overhanging lattice pieces above? DON'T cut them!
instead tuck them underneath your pie crust

once you've tucked your lattice,
pinch the sides so it doesn't spill and it keeps it's shape
-it's called "flutting"
Photobucket
we added a few tiny pieces of butter in between the lattice
but that's optional
Photobucket
TIP #3
~Elaine brought this pie base (in case it overflows)~
&
~pie shield (so the edges don't burn)~

at this point, you're supposed to cover with foil
(we didn't have any and it still turned out fine)
*If you DO use foil, remove it the last 15 minutes of baking*

bake pie a TOTAL of
35-45 minutes
Photobucket
TIP #4
~you know when a pie's done when it bubbles through slits in the crust~
Photobucket
REMOVE pie
(let set for a little while)
&
EAT!

It was so fun to make!
I hope you're inspired to make a fresh...
Photobucket

1 comment:

  1. the pie looks so yummy! The stuffed mushrooms look GREAT, too! :)

    ReplyDelete