I am thankful that my Mother and Grandmother Field taught me how to cook and bake. Even though I don't often use the same recipes they baked with I know that they gave me the skills needed to create good tasting foods. Or as the neighbor lady used to say about her recipes "scrumptious".
I used the flaky pie crust recipe that I showed a few weeks ago and the spiced peaches that I canned a year ago to make spicy peach pie for Thanksgiving day.
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| Flaky pie crust and spicy peaches |
I drained off the juices and added corn starch to thicken it. I added more honey and cinnamon after the mixture cooled to balance the other spices.
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| Spicy peach sauce being thickened |
Because of the spices the peaches are a bit darker than normal. I laid them 2-3 layers thick.
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| Layers of spiced peaches in the pie pan |
I had to carefully pick out the spices that they were canned with before pouring the filling over the top.
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| Leftover spices |
The filling poured well over the peaches. It will be interesting to see how this cooks up. I am notorious for not getting the filling thick enough or sweet enough when I make homemade filling.
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| Ready for the top crust |
Sure it was after I did this where I saw the shortcut of rolling the crust around the rolling pin to move it over to the pie. I will need to try that some time. I pinched the edges to create some character. Then I took a knife and cut some slits into the top. The bowl to the right is a whipped egg with a bit of water to brush over the top.
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| Prepped and ready for baking |
This is sadistic self-induced torture. The house smells so delicious right now. The pie looks wonderful. I really-really want to cut into the pie and try a piece right now.
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| Spiced Peach Pie |
Instead of cutting into this delicious looking pie, I am going to do the dishes. It just isn't fair. Travel safe tomorrow and enjoy your family!
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