Saturday, September 19, 2009

Still With This Pie Thing?

Look, I told you I was craving pie crust, ok? Apparently the veggie pie just didn't do it. But, as luck would have it, the Missus was going to be celebrating her birthday, and since she has the sweet tooth in the family, I thought it would be fun to make her something to honor the occasion. And after a long, hard week, wouldn't it be nice for her to come home from work, welcomed at the door by a dozen long stemmed roses, to find her loving husband slaving over a ball of pie dough and a bowl of sweet, sugary peaches?

The process behind this sweet pie is actually a great deal simpler than the veggie pie. Once you have the crust down, all you will need are about 4 - 5 ripe but firm peaches, about 1/2 cup of sugar, 1/2 a stick of unsalted butter, and about a table spoon of brown sugar. If you missed the pie crust extravaganza, hop over to the Veggie Pie post and have a look. It's ok, we'll wait for you.

I strongly recommend baking the crust before you put the filling in to bake, otherwise you may not get that beautiful, crispy, golden brown crunch that makes pie worth eating and life worth living. Peel the peaches, remove the pit, and slice into slender crescents about 1/2 in thick at the widest point. In a bowl, stir the peaches with the 1/2 cup of sugar, and allow to chill in the refrigerator for about 15 minutes to a 1/2 hour.

Once the peaches have had time to adjust to their new sugar coating, gently spoon them into the pie crust. Spread the peaches around the crust so they are even. Then, using a small paring knife, cut small chunks of butter over the peaches, and sprinkle the brown sugar over the top. At this point, if you are wanting to put a second crust over the top, now is the time to do it.

Put the pie back in the oven at 375 degrees. Let it cook for, oh, about 15 minutes or so, until the butter has completely melted and the filling is piping hot. If you did add that second crust, cook it until the top crust is a beautiful golden brown. Let the pie cool on a rack for another 15 minutes or so to let the liquid come together. Slice, and serve warm with a couple scoops of vanilla ice cream. This pie is perfectly sweet with just a touch of tartness, and the crust should be crispy and buttery and all around delicious. Enjoy!


Grandma Sandy said...

Yum! Not the post to read right before lunch...
Miss your mom & dad :(