I love pies. Apple pie, pumpkin, fresh strawberry pie, chocolate cream pie, and Marie Callendar’s sour cream lemon pie are among my favorites, but my absolute favorite would have to be a pecan pie. The confession isn’t that I love pies, but that I like my pies minus any whole grain. I have tried a whole wheat crust and to be honest it just ruins the whole pie for me. So, even though it is out of character for my normal baking habits, and it kills me to admit it, I choose to use white flour in my pie crusts. I think I can blame this issue on my upbringing. Every year for Thanksgiving, our home would be inundated with pies. My mother and aunts would make the best pies with the most incredibly flaky crusts. I wasn’t really fond of the pie filling back then; I was really just interested in eating the crust. In fact, if I am confessing, I remember sitting by the pies and hoping that a piece of the fluted edge would just happen to fall off if the pie accidentally got bumped. I think my mom was on to me because she repeatedly had to tell me to get away from the pies.
I tried a new pie recipe last week. I had quite a few peaches and wanted to try something a little different. I found a recipe for a Peach-a-Berry Pie on allrecipes.com. This pie was gone in less than 24 hours. I was craving it the following day and decided to make another one. It lasted a couple days.
4 cups fresh peaches - peeled, pitted and sliced
1 cup fresh raspberries
3/4 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
2 pie crusts
2 tablespoons butter, softened and cut into pieces
1. Preheat oven to 400 degrees.2. Place peaches and berries in a colander for about 15 minutes to drain any excess fluid, then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust.
3. Bake 45 minutes in the preheated oven until crust is golden brown.
I can't wait for Thanksgiving!
And thanks mom for all the great pies through the years!