I baked a peach pie Wednesday for the Chief's birthday, and an apple pie yesterday. The peach pie wasn't a big success - had to use a recipe with almost no seasoning, so I had to guess at what and how much to add, and I didn't have the thickener (instant tapioca) it called for, so it was pretty runny. It didn't help that I added too much water when making the crust, so it was pretty soggy. Fortunately, the Chief had scored some wonderful farmer's-market peaches, so the peaches themselves tasted MAH-velous!
The apple pie was full of Macintosh apples - turned out a little dry for my taste, but the Chief thought it was absolutely fine, claiming he doesn't like "juicy" pies. I watched the water when making the crust this time, and used butter instead of milk or an egg on the top crust, which made it nice & crisp.
But I sure would love to know where my pastry cloth & rolling pin sock are hiding. I have dishtowels that will do in a pinch for the pastry cloth, but I need my rolling pin sock to keep the dough from sticking. Ah well, I managed, and the Chief never noticed the difference.
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