Monday, September 1, 2014

summer pies

I've been enjoying the last flavors of summer by baking pies. It has been a delicious experience.

peach basil pie

The peach basil pie was inspired by this recipe. I was attempting a crostata but my kitchen got really warm so the dough started to get too sticky and I wasn't able to roll it out big enough for a crostata so I just decided to throw it in a pie pan. I think it came out quite nice for a traditional pie especially since I usually just bake crostatas. The crust was so buttery and flakey. The recipe called for lavender but I left that out because I just wanted to taste the peach and basil.

raspberry peach pie with a pecan oat crumble topping

The raspberry peach pie was a combination of three different recipes. I don't feel like I've found my go-to pie dough recipe yet so I've been experimenting with different ones each time I bake. For this particular pie I tried this dough recipe. I liked that the crust came out flakey but wasn't too buttery. I also found out that I really like mixing the dough by hand rather than using a food processor or even a pastry cutter. It's just really simple and easy to mix by hand and I agree that it gives you so much more control over your dough. This may be my go-to pie dough recipe. I'll have to try it one more time and then I'll let you know what I think. It'll be a good excuse to bake another pie.

I used this recipe for the filling. The only thing I changed was that I used yellow peaches instead of white. Also, I just measured out 6 cups of the peaches and raspberries and mixed them together. I don't know how many of each I ended up using.

And this was the recipe I used for the crumb topping. I followed this recipe exactly.

Summer…please don't leave. I'm not ready to say good-bye. Good thing I have a few pieces of pie still so I don't have to say good-bye quite yet. I hope you had a fun and relaxing Labor Day!

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