A while back there was a thread about cooking with fresh peaches. While I didn't feel I could add to much to that, except take in good ideas, I baked my first fresh pie with the 5 lbs. of peaches I had.
I made the crust and the pie from scratch and the taste was fantastic, well beyond anything I thought I could do. I've never tried this before. Especially the crust. I was really hesitant with that but my friend gave it a great review and I thought it was flakey and good too.
Anyway, I'm posting a few pictures for purely selfish reasons.
1) I want to do the COTM thing and want to see how the pictures come out.
2) Notice on the slice picture. The syrup or "glaze" I guess you call it. It came out a different color than the peach? It was still good, but what causes that? Is that normal. I've seen other pictures of peach pie where the color was all orange? Just curious.
Granted, I probably need to improve a lot on presentation and looks but what great fun that was.
Thanks for the input.
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