Sunday, May 28, 2006
The Anatomy of a Pie
So my biggest feat when learning how to cook/bake was making the perfect pie crust. Of course this came after years of calling my mom asking when I would know when the water was boiling...was it the little bubbles or the big ones? Seriously, when I got married I didn't know how to make anything except mac and cheese...yes, the boxed kind. I never had a desire to pay attention to my mom when she was cooking...and she's a phenomenal cook. Clean...sure...anytime, anyday...but cook...please, it was not for me. Well that was until I got married and between The Mr. and I we knew how to make mac n cheese and hamburger helper and that was NOT going to fly. So my mom patiently stayed on the phone with me for hours on end almost every night and walked me thru making dinner. After I had the basics down, I just kind of took off. Now I REALLY love to cook and bake and wish I had more time to put on those nice family dinners I did before the Buggernut came into the picture.So, a few years ago I asked my mom if she would teach me the one thing I didn't know how to do that made me shake in my boots: homemade pie crust. So I went over to her house armed with a bag of flour, some unsalted butter (margarine is NOT ALLOWED), and a big bag of apples and we got to work. I did it. I made my first apple pie.
Now, years later I LOVE making pies....and when I make them, I make A LOT of pies. Last week I went to Schnepf Farms with my MIL and picked fresh peaches and came home and made pies...for us, for my neighbors and for my MIL and the Mr.'s grandma. So of course, I snapped a few pics of the anatomy of a "wannabe" peach pie.
Start with a huge bowl of freshly washed peaches (preferably non-sprayed!)
Make a nice crumbly crust...the key to this is not doing it on a humid day, making sure the dishwasher underneath the counter you are working on is not on (don't ask!), and not overmixing. Oh and make sure you have ICE COLD water for your crust. ICE COLD.
The bottom crust filled with yummy peaches mixed with organic sugar, lemon juice and lots of cinnamon...dotted with butter (from untreated cows of course...believe me...non-tainted dairy tastes a million times better).
And viola...with a top crust on...ready to bake. Now you would think I would have taken a picture of the baked pies...but no, I forgot...and they are long gone...so picture a nice golden crust and me eating a huge piece with some french vanilla ice cream on the side. What, what...now that's what I'm talkin' about!
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nice pie! you amazing lady!
now. i think i need to head to AZ for a lesson from you in pie-making!!
WHAT HAPPENED TO MY COMMENT??? HOW COME IT ALWAYS DISAPPEARS! I'M GETING REALLY ANGRY NOW!
oh wait. nevermind.
Looks great, I want some! Do you peel the peaches or leave the skin on?