Real pie, with flaky crust and homemade filling, does take time and some practice, but when made from scratch it is more than just dessert. It is a source of comfort from an early kitchen memory of helping Grandma roll dough for a fresh fruit summer pie. Some extra time at the beach and a bowl of ripe peaches inspired this craving.
Recipe: Exotic Fresh Peach Pie
Tips for Crust:
Ingredients used to make pastry must be ice-cold.
Make it quickly – a food processor is best.
Chill pastry thoroughly before rolling.
Crust should be rolled quickly and evenly using a minimum of flour.
Overhang can be easily cut using kitchen shears.
Don't throw away any extra dough. Lay it on a cookie sheet, sprinkle with lots of cinnamon and sugar, and bake - like Grandma used to do.
