Okay, here it is, as promised! I can't believe I didn't post this a few weeks ago. We are to say NOTHING of Ruthy's memory lapses from this point forward, 'kay????
'Kay!
:)
So here is the basic pic of recipe ingredients:
Basic recipe with Ruthy flair:
1 1/2 cups sugar
1/3 cup flour
2 Tbsp. quick cooking tapioca
Dash salt * Note for you purists.... Add it. Look at what Lindt has done for dark chocolate by adding a hint of sea salt???? Chocolate covered pretzels??? Delish, right? Trust me, adding incidental hints of salt and savory tastes will not (most likely) end the world. And it gives a background pizzazz.
1 1/4 cup heavy cream
1/2 tsp. Vanilla extract
1/2 tsp. cinnamon or nutmeg or both (if desired) It's great with or without the spices, but I love the scent and taste of fall.
Peel and slice 6-7 cups of fresh peaches, or use frozen peaches, thawed and drained
Combine all dry ingredients. Mix all but a tablespoon or two of the heavy cream with the vanilla. Save the extra bit of cream for brushing the top crust... Add to sugar mixture. Add peaches. Toss lightly. Let sit for 10-15 minutes while you do the crust.
Take two sections of pie crust, either fresh or frozen. Roll one out to fit a deep dish 9" pan. Don't roll top crust yet...
Once peach/sugar/cream mixture has sat a while and maybe you've had a cup of coffee or a glass of tea, roll that top crust out. Using a sharp knife or 'ruffle edge' cutter, make a bunch of 1" (one inch wide) ribbons of crust. To do a lattice crust, start in the middle of the pie with the longest pieces. You usually only use about 10-12 pieces of crust, and if you start in the middle, you can easily raise the piece below up enough to "weave" the next piece of crust. It's like making a potholder only more delicious than any stretchy cotton yarn I've ever eaten. And I've had my share!
Tuck the edges under, then flute the edge by pinching. Brush remaining cream over the pie crust and sprinkle with sugar. When the little boys help me sprinkle with sugar we get LOTS OF SUGAR.
They were nowhere to be found today, so we have NORMAL sugary sparkles!!!
I use aluminum foil strips to prevent the edges from over-browning. I'm fussy that way. I like them golden, not brown. But then, I like wimpy toast, too. Clearly, I'm a wuss.
Eat. Eat. Eat. Truly, this is by far the best peach pie I have ever eaten. I'm not a peach pie person, although I love peaches. I hate soggy pies. I get SO MAD when a pie crust is ruined by day 2 because the crust is soggy. Obviously I'm a little OCD when it comes to pie, but this pie????
Oh.... THIS PIE doesn't do that. It's just perfect, even several days in.
'Sall I'm sayin'.
Oh yum, peach pie is my favourite and one you don't often find in a bakery or a restaurant. Can't wait until the peaches are in season up here. Soon, very soon, I think. But I would have thought adding all that cream would make the pie really runny or oozing all over the place in the oven. No? I'll have to trust you and try this.
ReplyDeleteKav, the tapioca becomes your new BFF!!!! I just did a triple berry pie using some tapioca in that too, and snapping phone pics for next week, because we know Ruthy loves her pie!!!! :) I'm so psyched over this!!!!
DeleteI should not have read this before breakfast. My day is now shot. I won't be able to think about anything but this pie. YUM!
ReplyDeleteThis looks/sounds AMAZING, Ruthy. Now to find an excuse to make it. One that involves lots of other hungry people. :)
Mindy, that's clutch because you look mahvelous, dahlink!!!! So tomorrow when the crew comes by, I foist delicious pie on them... and then we'll chat pie again next week. :) ♥ pie!!!!
DeleteI've never had peach pie- apple pie yes peach cobbler yes but not pie. I've also never seen a pie last 2 days so I don't know about the crust getting soggy either! well I've had soggy crust other places which is probably why I often skip the crust and eat the filling..
ReplyDeleteSusanna
Susanna, this is a queen of pies. This is a piece d'resistance. This is Napoleon meeting his Rubicon and emerging triumphant. (I hope it was him and the Rubicon, I mean really, who else crosses Rubicon???? I should have used Washington and Delaware because I know that reference is right, but I'm winging it!!!) Susanna, peach pie is so Southern that grits are not even mentioned on the same page. That's how Southern this is, girlfriend!
DeleteThis is my favorite pie. We got a similar recipe from a Taste of Denver cookbook years ago. I demand it for my birthday every year. We use peaches that we have canned every year. A sprinkle of sugar on the bottom of the pie before the peaches go in keeps the bottom from getting soggy.
ReplyDeleteHi, Sunni! I'm so glad you stopped by!
DeleteHey, Sunni! Nice to see you.... And I love more input on pies. Pies, babies, puppies, fresh eggs and cowboys.... Oh, and chocolate... God has made an amazing planet for us, LOL! Oh, that God! I have no idea where Mom found this, and she doesn't bake, but she said she heard it was real good and thought of me... so I made it, we fell in love and the rest is history. Now it's a Blodgett/Herne fave!
DeleteRuthy, thank you for this recipe! Peach is my favorite pie, but I don't think I've ever made one. Can't wait to try it!
ReplyDeleteUmm, Missy, since I've posted this twice before during peach season, umm.... I think a "shame on you!!!!" would be in order, but instead, I will come to Georgia for M&M sometime and we'll make peach pie together and I'll boss you around and you'll never invite me again, but we'll get to eat pie together!!!! :) Oh, happy day!!!! Ruthy and Missy in Georgia!!!!
DeleteObviously I don't make pie often outside of Thanksgiving!! LOL Yes, I need your bossy self to come down here and help me. :)
Deleteyou can come to Houston and make pie...you'll end up kicking me out fo the kitchen but that's ok so long as I get pie.
DeleteSusanna
Soooooooooooooooooooo yum!!! Even I could make this. I think.
ReplyDeleteYou can make it, Tina! You can do it!
DeleteOne step at a time. Follow the directions.
And if it flops, enjoy the mistakes and try again :)
Twice Blogger ate my reply here. Not once, but twice. I don't dare insult Blogger because I think HE'S WATCHING ME!!!!
DeleteI remember when you posted this before. I told myself "print this off NOW." But did I do it?
ReplyDeleteSo I'm printing it off THIS TIME and I'm going to make it!
(Jeopardy music plays while I print the recipe.)
Our peaches come from Washington, and they arrive around mid-September. So the pie will have to wait until then. But it will be worth it, right?
And I love the way you do your crust, Ruthy. That wide lattice is beautiful.
I have to say a word about salt: you are absolutely right! A smidgen of salt makes any recipe - especially sweet ones - taste fabulous.
Salt is a staple of life, isn't it? And salt is good for your health - just not too much of it. So use a smidgen here and a smidgen there, but not if you've already overloaded on salty chips!
Jan, I agree wholeheartedly. That balance of sweet-to-sour, savory-to-sweet, salt-to-sugar is the background flavor that makes everything jump! Love it!!!!
Delete