Peach Raspberry Pie
Pie making is no joke. 🥧 There's an art to making the perfect buttery crust that can be delicately rolled into a perfect circle and artfully fit inside of a pie plate. The perfect pie dough isn't overworked making it tough and chewy and it's not under-kneaded and crumbly. There's no denying that achieving the perfectly flaky, crispy pie crust is not something that can be rushed.
Mastering the art of homemade pie crust is only the first step to making a perfect pie. Blanching, peeling, slicing, simmering and seasoning fruit to fill that beautiful homemade crust inevitably involves a big commitment of time as well. Pie baking takes practice, it takes patience, it takes quality ingredients and even though I don't believe in luck - I feel like pie baking takes a fair amount of "luck."
I've come to the realization recently that sailing is a whole lot like pie baking. ⛵️It requires patience, practice, strong equipment and some good old fashioned luck. This became remarkably clear last weekend when Ben and I took this little vessel out for a spin.
On our inaugural trip, one of the lines holding the sail, broke in two, leaving us stranded in the middle of the lake. 😬 Fortunately, we were able to rework the shortened line and finagle the tiny boat back to shore where we could replace the broken rope.
A few days later, feeling like we needed to complete our journey that was cut short, we embarked on a second voyage. We were happily cruised along to the opposite end of the bay with the wind filling our sail when suddenly, for no apparent reason, the wind just ... died - like, completely. 😅 So there we sat on our motionless yacht, staring at each other, waiting for wind. After 15 minutes, we ran out of patience and started paddling our boat back to shore - more accurately, Ben started paddling. 🤣
Patience is defined as "the capacity to accept or tolerate delay, trouble, or suffering without getting angry or upset." Hmmm. 🤔 That doesn't sound like me at all. 😂 I didn't have a lot of patience on the sailboat and I certainly don't demonstrate a lot of patience while I'm baking. 😬 Maybe that's why pies have never been my forte.
I'm not ignorant to the fact that there are easier ways to make pie. I've used the pre-rolled crusts, canned pie filling and bought whole frozen pies. They're all good options, but for me, the real joy of a pie lies in the art of creating. There's no question that I'm still trying to master the skills of baking the perfect pie. I've loving the process and who knows, maybe I'll even learn to have a little more patience, along the way.
Peach Raspberry Pie
1/4 cup all-purpose flour
1 recipe double crust pie dough
1 large egg
1 tablespoon milk
4 pounds (about 8 large) peaches, sliced
1/2 pint raspberries
1/2 cup sugar
2 tablespoons unsalted butter, cut into small pieces
Roll out remaining pie dough. Brush rim of bottom crust with egg mixture. Top with second crust.
Crimp the edges of the pie and refrigerate 30 minutes. Brush pie with egg glaze and sprinkle with sugar.
Bake 20 minutes at 425. Reduce heat to 350 and bake another 30-40 minutes.
Pie baking experts - why are my fruit pies soggy sometimes? The peaches that I used for this pie were not very juicy and I used fresh raspberries so I don't understand why this pie turned out so soggy on the bottom. Do I need to add more flour or maybe some cornstarch? Any suggestions or insight would be appreciated.
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