Tuesday, April 8, 2014

Happy Belated Pi Day

I'm way late with this post, but about a month ago I was in desperate need of a study break in the midst of finals. It just happened to be Pi Day and studying was not going to get done until I got some baking in, so this happened. Yum.

Adapted from this recipe by Saveur
**Note: I'm pretty sure the instructions were written for a deep dish pie. I don't have such a pie tin, so I used an 8" cake pan and cut the ingredients in half. Also, I subbed store-bought refrigerated pie crush instead of making it myself, and I also used cornstarch instead of instant tapioca.

  • 2 lbs. fresh peaches
  • 1/2 Tbsp. fresh lemon juice
  • 1 tsp peeled, minced fresh ginger
  • 1/2 tsp ground cinnamon
  • 1/3 cup sugar
  • 2 Tbsp cornstarch
  • 1 Tbsp. butter, melted
  • 1 package of refrigerated pie crust (each package should have 2 crusts), or you can use the recipe link above to make it from scratch...I'm a lazy bum so I went with the easier option
  • 1 egg white

 Preheat oven to 375F. Peel and slice your peaches.

 In a bowl, mix together all remaining ingredients except for the egg white and the pie crust. Add sliced peaches and mix just to coat.

Roll out one of your pie crusts and use it to line the pan. 

 Add filling to pie crust. Snack on extra peaches slices mmm.

 Here's me making the pie lattice top using the second pie crust. Lattice weaving instructions can be found here.

Lattice-in-progress. After the weaving showing here, I trimmed the crust to leave a 1cm margin, and then folded it up and pressed a fork to make the edge.

Brush lattice of pie with egg white, then bake for an hour said the instructions. Since I cut the recipe in half, I was afraid I would overbake it, so I just checked up on it occasionally until the crust was golden brown (I think I took it out of the oven around 40 minutes). Serve warm.

 We cut into it right away, my tongue burned a little bit with the first bite. Worth it

 I had extra pie filling and crust left over (from trimming the edges)...so I made this.

Turned out tasty and so darn cute! I had a mini pie as a breakfast on-the-go the next day :)

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