Home Cooking

Pies

I made a peach pie in Sacto

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 14

I made a peach pie in Sacto

Roberto | Aug 15, 2006 08:08 PM

Finally found some good peaches here. I made a 8" pie. Only adulterators were cinnamon, nutmeg, sugar and vanilla. No liqueurs, cream or any of that stuff. It was served with vanilla ice cream. Yhowser. How do you spell that? I filled the pie up with excessive amounts of peaches. After it cooked, about an hour, it came out a little high in the center. Just right. Made a lattice top. All butter crust. No lard on hand and the crisco (6 months to a year old) said toss me which I did. I took my time and kept everything cold. I made the lattice top rather heavy and it was crispy and wonderful. Real short. The bottom not so hot. I think I rolled it out too thin. Any good ideas for a good bottom pie pastery? All in all it seems like summer here in Sacto. BTW, 20 minutes at 425f, then 35 minutes at 350f.

-Roberto

Want to stay up to date with this post?

Recommended From Chowhound

Keep Reading

See All Latest Discussions ›