Thursday, January 1, 2009

I've Had Some Requests deliver on all promises made last year in this blog. I'll try to remember what they were, and follow through. 

OK. Promise #1: A picture of the finished  wedding cake that I made for our friend's wedding:

Promise #2:  A picture of the  finished gingerbread church made for the same wedding:

Promise #3: A reader asked for my peach pie recipe: 

2 2/3 cups all purpose flour
1 tsp. salt
1 C. chilled Crisco shortening
6 - 10 Tbsp. cold water

Blend flour and salt in mixing bowl. Cut chilled shortening in 1/2 inch cubes. Cut shortening cubes into flour and salt mixture using a pastry blender until mixture is coarse crumbs with a few pea-sized pieces remaining. Sprinkle 5 Tbs. water over the mixture and mix with a fork. Continue adding water one Tbs. at a time until dough is moist enough to hold together. Divide dough in half and shape each into a ball. Wrap balls in plastic wrap and chill for 30 minutes. This recipe makes 2 crusts for a deep dish pie. 

Peach Pie Filling:

6 Cups peeled, sliced, fresh peaches
1 Cup sugar
1/4 Cup plus 2 Tbsp. minute tapioca
1 Tbsp. lemon juice
1/2 tsp. cinnamon

Mix together and let stand for 15 minutes. 

Roll pie crusts and place one in a deep dish pie pan. Fill with peach mixture and dot with 1 Tbsp. butter. Cover with remaining crust. Seal and flute edges. Cut slits in top crust to allow steam to escape. 

Whisk one egg yolk with 2 Tbsp. milk. Using a pastry brush, brush egg mixture over top of pie. Sprinkle generously with sugar. 

Bake at 400 degrees F. for 50 - 55 minutes, or until juices form bubbles that burst slowly. 


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