Friday we went peach picking at Love Apple Farm in Ghent. This was our second year in a row there. I really like that place! The peaches work out to be about $1/lb. We only got 21.5 lbs this year, so none for canning. But we did have enough to make 2 pies for a picnic, and I have the makings of 3 more in the freezer, and of course, a few left to just eat.
We had a lot better luck with the blanching and peeling process this year. Last year, we finally gave up and left the peels on everything (not that I really mind them). This year we were successful, even though the peaches did get a little cooked around the edges during the process. That doesn't matter, right? We're going to bake them anyway. (for whatever reason, my camera would not focus on anything throughout this whole process. eh, whatever.)
We had a lot better luck with the blanching and peeling process this year. Last year, we finally gave up and left the peels on everything (not that I really mind them). This year we were successful, even though the peaches did get a little cooked around the edges during the process. That doesn't matter, right? We're going to bake them anyway. (for whatever reason, my camera would not focus on anything throughout this whole process. eh, whatever.)
The filling recipe is an old and simple one from a Betty Crocker cookbook. The crust recipe was a new one from America's Test Kitchen (secret ingredient...Vodka!) They both turned out fabulous. This was definitely my best crust.
That crust has a half cup of vegetable shortening and 1 1/2 sticks of butter in it. Healthy, it's not. Yummy? oh yeah!
A little egg wash and sprinkling of sugar, and voila! It even set up really nicely!
Oh, this is so pretty! And the pie was so very yummy!! Peachy keen, indeed!
ReplyDeleteThanks for sharing:)