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Winter Peach Pie, from the 1997 Joy of Cooking, page 87X
Their Flaky Pastry Crust recipe was easy easy easy to handle, much less crackly then the Better Homes and Gardens recipe I usually use. I added less water than they called for; that's an Alton Brown suggestion. I may switch to this one all the time, as the texture was beautiful and flaky. It uses shortening, so there's not much flavor to it, but it's still excellent.
The filling is all spicy and peachy and delicious. I used 1 and a third or so jars of TJ's peach halves in white grape juice to make the three cups. Both jars would have filled the pie dish better, so I might just round up everything else next time. (Although the spices kind of dominated the peach flavor, so maybe just increase the juice and the starch.) I have an extra-large 9.5 inch glass pie dish, and most recipes call for a 9 inch pan. Now, I have peach halves to eat. This calls for vanilla ice cream, I think. I went with cornstarch as a thickener, because what else do I do with it? (Not oobleck.)
Their Flaky Pastry Crust recipe was easy easy easy to handle, much less crackly then the Better Homes and Gardens recipe I usually use. I added less water than they called for; that's an Alton Brown suggestion. I may switch to this one all the time, as the texture was beautiful and flaky. It uses shortening, so there's not much flavor to it, but it's still excellent.
The filling is all spicy and peachy and delicious. I used 1 and a third or so jars of TJ's peach halves in white grape juice to make the three cups. Both jars would have filled the pie dish better, so I might just round up everything else next time. (Although the spices kind of dominated the peach flavor, so maybe just increase the juice and the starch.) I have an extra-large 9.5 inch glass pie dish, and most recipes call for a 9 inch pan. Now, I have peach halves to eat. This calls for vanilla ice cream, I think. I went with cornstarch as a thickener, because what else do I do with it? (Not oobleck.)
