Making Time for Summer Pie

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.