Sunday, July 4, 2010
North Fork Peach Raspberry Pie
Sometimes, I'm not very smart. Take this pie. I waited until today to make it even though the forecast high was 90, and we don't have air conditioning. Not very smart.
Rebecca of Beurrista picked the recipe for Sweet Melissa Sundays this week. I intended to make it as written, truly I did, but when I saw the crust wasn't all butter, I decided to give Melissa's all butter crust one more try. I made it here and it was a disaster. If I was a pie newbie, I would have sworn off of pie making forever. But lots of SMS bakers were successful with it, so I gave it another go.
After reading Tracey's post, I decided a mini pie was the way to go (check hers out...it's adorable!) I tweeted her...did she use the pie crust from the book? She hadn't but still I stuck to my plan. Inspired by Tracey's mini deep dish pie pan, I went with my heart-shaped pie plate.
The peaches on our tree are finally ripe so I used those with some raspberries I had frozen a few weeks ago. Our peaches are white Babcocks, delicious and juicy but very fragile. I was concerned they would lose their beautiful white color after I peeled and cut them, but the pie was still lovely. I also blew off the tapioca and used very little sugar (resulting in less juice to jell) and just 1/2 teaspoon of cornstarch. I also skipped the egg wash, and instead slathered on some heavy cream with my finger and then lightly dusted with sugar. I baked my little pie for 1 hour and 15 minutes and forced myself to not cut into it while it was hot. I had to go to work for a few hours so it worked out well.
Instead of cutting the pie into wedges, we shared it with a single spoon. It seemed appropriate for a heart shaped pie, don't you agree? The raspberries gave the white peaches a pink hue that was lovely, and the peaches were wonderful and sweet. I was glad I cut way back on the sugar and let the flavor of the fruit come through. In the end, the crust was fine. Not as good as my regular crust, but definitely less fussy and easier to make. It makes a perfectly fine fast all butter crust.
Thanks, Rebecca for choosing this delicious pie for us. I really enjoyed making it, even if I did go a little rogue. Rebecca has the recipe for you here; and if you'd like to see how it's supposed to be made, she has it for you.