Pies played an important role in my
childhood. I can remember my mother making pumpkin pies, minces pies
and rhubarb pies, I've never liked those, every year. Come to think
of it, my Dad makes a pretty good apple pie.
I love pie. Want to make me happy on my
birthday? Forget the cake. Make me birthday pie.
My favorite time of year for pie was
late summer. Growing up, my parent's had a peach tree in our back
yard. When the peaches were ripe our family would harvesting them for
use during the rest of the year. We’d cut them up and bottle them,
make jam out of them, eat them fresh off the tree, and my mom would
make a fresh peach pie.
Now, before you go pulling out your
pots and pans and heating up your stove, let me explain something
about this pie. It isn't what you might expect. My mom would blind
bake a pie crust, fill it to the brim with sliced fresh peaches, and
then pour orange flavored gelatin over the top (they didn't have
peach flavored gelatin, back then). After it set up, we'd top it with
Cool Whip. As I got older I started making my own whipped cream,
instead, but I still love that pie.
I know this recipe sounds like
something out of a weird homemaking magazine, and maybe it was. But
fresh peaches on your fork, stuck to a tasty pastry crust and smeared
with whipped cream is quite the treat. In my book, it beats a cooked
peach pie, hands down.
Over the years I've learned to make
pies my mother never dreamed of making. My mother never made key lime
or sweet potato pies, but I'm pretty fond of them, and I think mine
are pretty tasty.
The only troubling thing about making
pies is the crust. Fillings are easy, but making a good pie crust is
a nightmare. I've found a few good recipes (my great-grandmother’s
pie crust recipe is pretty darned good), but getting the right
consistency of the dough is more of an art than a science. You want
it to just barely hold together to make a flaky pie crust, but if
it's too loose, it will fall apart before you can get it into the
baking pan.
In recent years, I've given up. Instead
of making my own I've started buying the ready-made pie crusts at the
grocery store: graham cracker crusts for my key lime pies, and the
frozen dough for the sweet potato pies. They're not as good as the
home made variety, but they're a heck of a lot less work. What can I
say? I'm lazy.
UPDATE: My cooking obsession has
overcome my lazyness, and I've started making my own pie crusts,
again. Recently, I found a recipe that used a cooked corn-starch
slurry to help it stay tender and hold together. It was touted as
being “fool-proof” and was presented by someone I really respect
in the cooking industry. I've made it twice now, and I can tell you
it was crap. Yeah, the dough was easy to work with, but it cooked up
like rubber. Ick. Back to traditional recipes, for me.
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