My boss loves peach pie. Ever since I moved back she’s been hinting about me making a peach pie for her so I put my day off to good use and made my second pie ever.
Everyone says the key to a great pie is in the crust. I’ve used pie crusts for a few recipes and failed pretty much every time until I bought myself a pastry cutter. Most pie dough recipes tell you that you can cut in your butter using two forks or your hands and I’m here to tell you that’s bullshit. A cheap pastry cutter shouldn’t cost you more than $10 and it will change your world. The dough for my first pie was overworked, too dry, and unmanageable. This dough was perfectly moist and rolled out like a dream. If you don’t have a pastry cutter yet go out and get one, then come back and you’ll be ready to make some pie!
I used a recipe from Smitten Kitchen because that gal knows what’s up in the kitchen. The crust was fabulous but I think my peaches were a bit too firm. There’s a definite learning curve to making great pie but I’m committed to finding success. Do any of you have experience with pies? What are the tips and tricks you’ve learned?
If nothing else, my pies look pretty in pictures. That’s gotta count for something, right!?