Monday, May 10, 2010
Peach Rhubarb Pie
Fresh peaches are truly delectable in a homemade pie. When some organic yellow peaches (from Mexico), went on sale at Whole Foods last week, I knew they were destined for my husband's birthday pie. Combined with rhubarb from our garden, they were sensational. I ended up bringing the pie over to our new friends' house for dinner, where it was very well received.
Comments: "This is way better than the pies the Mennonites sell at the farmer's market." & "There's so much content!" (host) "I love how it's not too sweet." (hostess)
I have to say I was surprised by the Mennonite comment. I always assumed my pies were on par with theirs (or vice versa). Maybe I'll buy one sometime to do a taste test comparison.
The crust on this one came our PERFECT. Light, flaky, and flavorful. Also, here's a tip about the peaches. I bought firm peaches and kept them in a closed paper bag at room temperature for about four days to ripen them up. Works like a charm.
Peach Rhubarb Pie (for 9" pie):
pastry for 2-crust pie (Dimock's recipe)
1 lb. rhubarb, cut into 1/2" pieces
4 small-medium ripe peaches, peeled and cut into 1" pieces
1 c. sugar, heaped
5 T. flour
1-2 dashes of cinnamon
1 T. butter (optional)
Mix the fruit, sugar, flour, and cinnamon in a large bowl. Roll out the bottom crust and place in pie dish. Pour fruit filling in. Cut 1 T. butter into small pieces and dot top of filling with butter. Roll out top crust and place over bottom crust and filling. Trim overhang; crimp, and seal edges. Cut one or more vents in the top crust. Bake at 425 F for 15 min, then 350 F for 40 min. When filling is visibly bubbling vigorously under the vent in the crust or some of the filling erupts onto the crust, the pie is done.
Current Pie Tally: 18