Yummy. Delicious. Tasty. Beautiful. Sweet. Tart. Heavenly.
That is how I would describe this pie. I have always avoided peach pie because I assumed I wouldn't like it. Peaches were meant to be eaten cold, not baked. It was surprisingly delicious. I actually wake up in the morning wanting it for breakfast. And I think about it during the day. I never do that with pie.
Well done Talesha for picking this recipe. Check out her blog for the recipe.
The lattice top was not as hard to do as I always thought it would be. I wouldn't have thought to freeze the strips, but that made all the difference in assembly.
I remembered from the strawberry-rhubarb pie that adding the 1/4 cup of juice made it really runny, so I left that out. I added the 4 Tbs. of sugar after draining the juice. The inside was perfectly set this time. It stays put when it's cut, and the crust isn't soggy.
I used the recipe for the press-in dough. It tasted so much better than the all-butter I tried before. It was totally different to work with than other crusts I've made, but I would definitely use it again.
1 comment:
so pretty! Glad you liked it. I should have done what you did and left out the juice because mine was a bit runny!
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