(Not-So) HUMBLE PIE

I just finished a glorious week at the lake. Most of the week was about reading novels, easy hikes, tooling around the lake and laying in the sun.

However, I did have a birthday party for my good friend Lynn while I was there and she requested a Birthday Pie instead of cake. The last thing I did before driving up to the lake was pick raspberries from my backyard patch and pick up a box of fresh peaches. I brought up Betty Crocker’s peach pie recipe for inspiration. (you can always count on good old Betty Crocker for a reliable recipe for basic baked goods)  I added raspberries to the recipe.

I asked Murphy and Anna to pool their baking talents with me to put together the pies on party day.  Peeling and slicing peaches takes a little time, but who cares when you’re at the lake –  it becomes a fun activity. We had a blast making them and even though I left evidence of juicy run-over on the bottom of the condo oven, they turned out luscious looking. In fact Dan, (official lake photographer) couldn’t resist snapping a shot of them right out of the oven.

After all the oohs and aahs, TEAM PIE starting feeling pretty good themselves and thought we should be photographed with our masterpiece pies.  Here we are, swelling with pride:

A few hours later, we finally all gathered together to sing “Happy Birthday” and cut into the pies.  The crowd started flooding us with compliments and we recieved so many “Hmmmm’s” and “yum’s” that we almost started to believe that we had actually invented pie. 

Not-So Humble Pie
Peach and Raspberry Filling for Two Pies

Pastry for Two, Two-Crust Pies
1 1/3 cup sugar
2/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
8- 9 large sliced peaches
3 cups raspberries (drained)
2 teaspoons lemon juice
2 tablespoons butter
1 egg white

1. Preheat Oven to 425 degrees. Prepare pastry. (I used the (almost homemade) kind you purchase premade, but needs to be baked)
2. Mix sugar, flour and cinnamon in large bowl. Stir in peaches, lemon juice and add raspberries last. Turn into pastry-lined pie plates. Lay out top crusts and baste with egg white.  Sprinkle with sugar and cinnamon. Cut into strips to make lattice for top of pie.  Place lattice strips on top of pie, trim off excess and flute edges.  Dot butter in openings between lattice strips.  Cover fluted edge with 2-3 inch strips of aluminum foil to prevent excessive browning.
3. Bake about 45 minutes or until crust is brown and juice begins to bubble through. (Line bottom of oven with foil to prevent mess) Cool in pie plate on wire rack. Serve with vanilla ice cream and a big (not-so humble) grin!

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