We are expecting visitors today and my wife wanted me to make peach
pie. She brought home the peaches last night, a basket of seconds that
were half price and apparently closer to ripe than the A team. I got up
this morning and started working on the pie. I made the dough and
chilled it while I peeled the peaches. I tried the method of scalding
them in boiling water to make them easier to peal. It worked on one
half of one peach, but none of the others.

I cranked the oven up to high heat while I was peeling and slicing the
peaches, rolled out the dough, put the peach mixture in, put the dip on
and crimped it. The oven was ready by the time I was finished. I put
the pie in the oven and set the timer for 15 minutes for the high heat
cooking time. I had my breakfast and went online to do crosswords.

Some time later I wondered by the timer had not gone off. I guess it had
but I had not heard it. I did not know how long it had been in but the
crust was browning. I didn't want it to cook too much and be over
cooked before the filling was cooked. I gave it another 10 minutes at
350. It smells done. I hope it is cooked inside.

On Sun, 21 Sep 2014 09:45:21 -0400, Dave Smith
> wrote:

> We are expecting visitors today and my wife wanted me to make peach
> pie. She brought home the peaches last night, a basket of seconds that
> were half price and apparently closer to ripe than the A team. I got up
> this morning and started working on the pie. I made the dough and
> chilled it while I peeled the peaches. I tried the method of scalding
> them in boiling water to make them easier to peal. It worked on one
> half of one peach, but none of the others.
>
> I cranked the oven up to high heat while I was peeling and slicing the
> peaches, rolled out the dough, put the peach mixture in, put the dip on
> and crimped it. The oven was ready by the time I was finished. I put
> the pie in the oven and set the timer for 15 minutes for the high heat
> cooking time. I had my breakfast and went online to do crosswords.
>
> Some time later I wondered by the timer had not gone off. I guess it had
> but I had not heard it. I did not know how long it had been in but the
> crust was browning. I didn't want it to cook too much and be over
> cooked before the filling was cooked. I gave it another 10 minutes at
> 350. It smells done. I hope it is cooked inside.

Good luck! You're an experienced pie baker, so hopefully your
instincts kicked in at the right time.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2014-09-21 12:09 PM, sf wrote:

>> Some time later I wondered by the timer had not gone off. I guess it had
>> but I had not heard it. I did not know how long it had been in but the
>> crust was browning. I didn't want it to cook too much and be over
>> cooked before the filling was cooked. I gave it another 10 minutes at
>> 350. It smells done. I hope it is cooked inside.
>
> Good luck! You're an experienced pie baker, so hopefully your
> instincts kicked in at the right time.
>

Thanks. The crust is golden brown and it smelt done. I am worried about
the filling being cooked enough. I used minute tapioca as a thickener.
Some of the juice that bubbled up set nicely so I am feeling optimistic.

On Sun, 21 Sep 2014 12:37:29 -0400, Dave Smith
> wrote:

>On 2014-09-21 12:09 PM, sf wrote:
>
>>> Some time later I wondered by the timer had not gone off. I guess it had
>>> but I had not heard it. I did not know how long it had been in but the
>>> crust was browning. I didn't want it to cook too much and be over
>>> cooked before the filling was cooked. I gave it another 10 minutes at
>>> 350. It smells done. I hope it is cooked inside.
>>
>> Good luck! You're an experienced pie baker, so hopefully your
>> instincts kicked in at the right time.
>>
>
>Thanks. The crust is golden brown and it smelt done. I am worried about
>the filling being cooked enough. I used minute tapioca as a thickener.
>Some of the juice that bubbled up set nicely so I am feeling optimistic.

Let us know how it turned out, Dave.

Last week I made a peach galette. Pretty much this recipe

http://www.food.com/recipe/blueberry-galette-94405

but with frozen peaches instead of the berries. I made it with a
butter crust.

I've made the blueberry recipe many times, and it always turns out
beautifully. The peach, not so much. Everything kind of ran out one
side of the pastry, and it ended up soggy. I think because the peaches
were frozen.

Doris

On 2014-09-21 3:49 PM, Doris Night wrote:

>> Thanks. The crust is golden brown and it smelt done. I am worried about
>> the filling being cooked enough. I used minute tapioca as a thickener.
>> Some of the juice that bubbled up set nicely so I am feeling optimistic.
>
> Let us know how it turned out, Dave.

Our guests had just come from a luncheon and did not want anything. <y
wife gave them some pie to take home. I sampled a sliver of it. It was
great. Phew

>
> Last week I made a peach galette. Pretty much this recipe
>
> http://www.food.com/recipe/blueberry-galette-94405
>
> but with frozen peaches instead of the berries. I made it with a
> butter crust.
>
> I've made the blueberry recipe many times, and it always turns out
> beautifully. The peach, not so much. Everything kind of ran out one
> side of the pastry, and it ended up soggy. I think because the peaches
> were frozen.


Looks great. I like blueberries but don't do blueberry pie, or any other
berry pie, because it is just too much berry for me. I would like to try
an apple or pear galette. What's this "refrigerated pie pastry? There
is no recipe for the pastry.

On Sun, 21 Sep 2014 17:53:10 -0400, Dave Smith
> wrote:

>On 2014-09-21 3:49 PM, Doris Night wrote:
>
>>> Thanks. The crust is golden brown and it smelt done. I am worried about
>>> the filling being cooked enough. I used minute tapioca as a thickener.
>>> Some of the juice that bubbled up set nicely so I am feeling optimistic.
>>
>> Let us know how it turned out, Dave.
>
>Our guests had just come from a luncheon and did not want anything. <y
>wife gave them some pie to take home. I sampled a sliver of it. It was
>great. Phew
>
>>
>> Last week I made a peach galette. Pretty much this recipe
>>
>> http://www.food.com/recipe/blueberry-galette-94405
>>
>> but with frozen peaches instead of the berries. I made it with a
>> butter crust.
>>
>> I've made the blueberry recipe many times, and it always turns out
>> beautifully. The peach, not so much. Everything kind of ran out one
>> side of the pastry, and it ended up soggy. I think because the peaches
>> were frozen.
>
>
>Looks great. I like blueberries but don't do blueberry pie, or any other
>berry pie, because it is just too much berry for me. I would like to try
>an apple or pear galette. What's this "refrigerated pie pastry? There
>is no recipe for the pastry.

I think they are talking about pre-made pastry. You know - the stuff
in the freezer section of the grocery store. You won't catch me
anywhere near that stuff.

I always make a butter pastry like this one:

http://allrecipes.com/recipe/butter-flaky-pie-crust/

Doris

On Sun, 21 Sep 2014 17:53:10 -0400, Dave Smith
> wrote:

> What's this "refrigerated pie pastry? There
> is no recipe for the pastry.

I'm guessing it's commercial and found in the refrigerated section.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sunday, September 21, 2014 9:37:29 AM UTC-7, Dave Smith wrote:

> The crust is golden brown and it smelt done. I am worried about
> the filling being cooked enough. I used minute tapioca as a thickener.
> Some of the juice that bubbled up set nicely so I am feeling optimistic.

I was wondering if you used tapioca. It should have turned out fine.

On Sun, 21 Sep 2014 21:04:22 -0700 (PDT),
wrote:

> On Sunday, September 21, 2014 9:37:29 AM UTC-7, Dave Smith wrote:
>
> > The crust is golden brown and it smelt done. I am worried about
> > the filling being cooked enough. I used minute tapioca as a thickener.
> > Some of the juice that bubbled up set nicely so I am feeling optimistic.
>
> I was wondering if you used tapioca. It should have turned out fine.

I bought a big old bag (1 lb, I think) of tapioca flour a few weeks
ago, so I think I'm set for life now.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.