I’m not the biggest fan of pie–especially fruit pies because I prefer to eat fruits raw. Sometimes I’ll order pie a la mode for dessert, but those who know me, are fully aware I just want to eat the ice cream.
I recently went to Trader Joe’s and fell in love with this box of peaches. I smelled them as soon as I walked into the store and knew I had to have a box (or two). Sadly, I cannot eat them as fast I wish I could. They are ripening and softening way to fast for my stomach to handle. So I opted to make them into a pie and share with others.
It’s been long over a year since I made my last pie. I wanted to brush up on my skills try making a lattice top pie. I’ve had my share of pie mishaps while in culinary school– heavy crusts that fall off the pie, fillings that boil over, and burnt to a crisp pies. What can I say? I don’t like pie.
I used a pie dough recipe from Baking Illustrated, one of my favorite go-to books. I’d be happy to email you the recipe if you’d like (I’m not really sure about copyright issues and posting recipes on the internet).
Making a pie is hard work. There’s a lot of waiting for the dough to be ready, a lot of in and out of the fridge and freezer, and a lot of work pitting, peeling and slicing the fruit. Then there’s the 60 minute wait for the pie to bake and the two hour cooling time wait. But after all that waiting, the reward is quite delicious. I actually enjoyed a couple bites of this lovely peach pie.
I can’t wait for apple harvest season to come around so I can pick me some apples to make apple pies, cakes, turnovers, and cider. Then I’ll finally have reason to make some cinnamon ice cream!