peach pie with grasswire's pastry recipe

edited to add the photo. doh!

stop laughing! i'm a true clutz when it comes to pie crust. but i'm here to say thank you to grasswire because this dough was so nice to make because i never worried about the need for the right cold temps.

i'm at high altitude and my king arthur flour was a bit past its use by date. so next time i'll add more liquid and use fresh flour. but this dough was so easy work between the waxed paper. my glass pie plate is 10". so i just rolled as much as i could and then i patched on the edges. but i never worried like i have in years past.

now i can plan on making the savory pies i've always wanted to make in the cool months. making pie should be fun and now it is.

thanks a million!

But heck, if it tastes good, who cares! Enjoy the fruits of your labor. Glad it was easier for you this time. :hi:

we finally cut into it and it was such a surprise that the crust is flaky. apple pie is next on my list. :hi:

and got such a yummy looking and tasting pie. :hug:

I'd eat it in a New York minute! It looks great and delicious to me.

What do you use to thicken your peaches with?

I have this "pie dough bag"gie thing... It's a round plastic baggie thing with a zipper... you open it, put the dough in , zip it up and roll the dough out. It gives you a perfect round every time. I've had it for several years find that it works pretty well for me. I bought it at a local kitchenware store for a quite inexpensive price.



http://www.kingarthurflour.com/shop/items/pie-crust-bag?utm_source=google&utm_medium=cpc&utm_content=piepastry&utm_campaign=misc&utm_term=pie+dough+bags&gclid=CPGbgrrR1pwCFRgSawodw2RNEA



Amazon.com has an even cheaper one, in both 11" & 14" sizes



http://www.amazon.com/Harold-Pie-Crust-Maker-11/dp/B000X4JWBG/ref=pd_sim_hg_7
http://www.amazon.com/Harold-Pie-Crust-Maker-14/dp/B0000CFTQT/ref=pd_bxgy_k_img_b

I've never seen one of those before. :hi:

Hubby likes tapioca so we just may have used it up.

I like the rolling bag and will look for one. The waxed paper was easy enough today but the bags look great. I'm surprised that they don't tear.

I picked up the habit of mixing the flour and sugar together with any spices, and then tossing the fruit in that mixture and turning it all into the pastry-filled plate. Dot with butter, and when all is cooked, you've got a lovely perfectly thickened filling, the old-school way.

Pie was never meant to be a difficult thing to achieve. I'm convinced it's all a propaganda campaign by the people who make prefab piecrusts to discourage home bakers who are terrified their pies will be inedible.

Even if you overwork the dough, it's not going to be inedible. It's always going to taste better than the prefab dough because you're using all fresh ingredients, not chemicalized stuff that's been sitting in a freezer for months waiting to be sold.

Pie was always the easier dessert because it required few ingredients and could be put together very quickly, unlike desserts that required whipping, leavening, jelling, freezing, or other processes. You could throw it into the wood stove oven when the roast or bread came out and have it ready by the time supper was over.

BTW, I've never produced a perfectly round pie crust. Mine always had to have a few patches on one side from excess elsewhere.

Nobody ever complained.

get fancy-schmancy and call them "rustic." :rofl:

...authentic and delicious.

I used some leftover dough from the weekend for quiche tonight. Patted it right into the plate. Yum yum.

i really did have fun with this. btw, we have butter flavored crisco on hand and the crust tastes good. i'll continue to use it.

thanks for the tip on thickening the peaches, too. quiche? hmmmm.... now that sounds delish.