In preparation for my second attempt at peach pie, I actually purchased the peaches in advance. They (the peaches) spent half the week cuddled up in a bag with a friendly banana. By Saturday morning, they were ripe, sweet-smelling, and just this side of soft.
Already off to a better start.
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| Ripe and rosy |
After a quick blanch, they peeled like a dream, and I learned just how slippery a skinned peach can be. If I did this professionally, could I get hazard pay for having to use a knife on a peeled peach? On the upside, I got to snack on all the pieces that slipped into the sink. Tasty.
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| Naked peaches |
The peaches put out a lot of juice when mixed with the rest of the filling ingredients. Unfortunately, I may have been overeager with the quantity of peaches because when I poured the filling into the bottom crust, the juice runneth over.
Possible solutions? Remove some of the filling, or use a solid rather than a lattice crust to seal in the juice. Removing filling from a pie just feels criminal, so I went with a solid top crust. And voila!
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| Peach Pie, the second |
This pie was delivered yesterday afternoon in exchange for a lovely boat ride and a nice glass of wine. I'm pretty sure I got the better deal. ;-)
Taste report to come tomorrow...
Update 8/9/10: The pie got good reviews on taste, and it wasn't too soupy! We'll tally that in the success column.
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