09.08.09
Peach pie
Sorry everyone. This one’s got too many components and requires some diagrams for construction. Some tips gleaned from the recipes that I used:
- use 3-4 tbsp of potato starch or pulverized minute tapioca (for about 6 cups of peaches) to thicken the fruit mixture
- freeze the lattice top strips to make it easier to work with them (this recipe uses 8 1 1/4″ strips)
- don’t peel the peaches if you’re lazy like me
- preheat a baking sheet and bake on the lower rack of the oven if you want a chance at a browned bottom crust
Used the all-butter pie crust from the ATK family baking book and the filling recipe from Cook’s Illustrated.
nimes said,
September 9, 2009 at 4:24 am
it tastes okay if you leave the peach skin on?
wingerz said,
September 10, 2009 at 2:01 am
yeah, i’m never peeling peaches for any dessert ever again.