OT - Peach pie

caliking · August 17

This went down yesterday:

Posting as a separate thread, to get @lousubcap off our collective back

Actually, more because I wanted to save some notes for future reference, and solicit tips from folks who are more experienced pie bakers than I am.

Tried a new crust - cold butter method by Nicole Rucker, which uses a stand mixer to mimic the fraisage method of making pie dough. Butter is smeared into the flour with the palm of your hand, to create sheets/layers of flour and butter. Supposedly makes for flaky layers in the crust. Here, the stand mixer approximates that action.

I'm calling it a win! I usually don't care for all butter pie crust, but this one was quite good. Using the KitchenAid for this was better than using the food processor, as there were fewer parts to clean. I need more dough for my deep pie dish, so may have to scale the recipe up a bit.

Thanks for looking.

BeanHead · August 17

Looks fantastic to me!

lousubcap · August 17

Now that is the way to post a stand-alone thread. You clearly have transitioned your bacon weave skills to dough. Great eats right there.

caliking · August 17

lousubcap said:

Now that is the way to post a stand-alone thread. You clearly have transitioned your bacon weave skills to dough. Great eats right there.

The 2-strand lattice was a PITA, so won't be doing that again. Good bit easier to make a regular lattice. But, I was trying to be fancy

Buckwoody Egger · August 17

goodness you are a damn machine of culinary excellence

zaphod · August 17

nope. 2 strand lattice rocks. I hope to see it again

johnmitchell · August 17

A big slice with a dollop of vanilla ice cream!!!!! Yes please😋😋

Canugghead · August 17

Dayum, I should have picked up some lactose free butter from Whole Paycheque yesterday.

caliking · August 17

johnmitchell said:

A big slice with a dollop of vanilla ice cream!!!!! Yes please😋😋

That's exactly what I did last night 😀

caliking · August 17

Canugghead said:

Dayum, I should have picked up some lactose free butter from Whole Paycheque yesterday.

That should make a good dough. I usually like lard, or shortening. Or, a mix of shortening and butter. I know Dalda will make a great pie dough!

Dyal_SC · August 18

I’ll take a slice of that!

caliking · August 18

Dyal_SC said:

I’ll take a slice of that!

Peach season is about done here. Have had some good ones these past few weeks. I'm jealous of your tree-ripened peaches!

Canugghead · August 18

caliking said:

Canugghead said:

Dayum, I should have picked up some lactose free butter from Whole Paycheque yesterday.

That should make a good dough. I usually like lard, or shortening. Or, a mix of shortening and butter. I know Dalda will make a great pie dough!

Good reminder, I was in a pinch recently and used canola oil instead of butter in a bread recipe, turned out fine.

shtgunal3 · August 18

I’d hit it

caliking · August 18

Canugghead said:

caliking said:

Canugghead said:

Dayum, I should have picked up some lactose free butter from Whole Paycheque yesterday.

That should make a good dough. I usually like lard, or shortening. Or, a mix of shortening and butter. I know Dalda will make a great pie dough!

Good reminder, I was in a pinch recently and used canola oil instead of butter in a bread recipe, turned out fine.

That's a good sub. Oil (in bread, and cake) makes for a softer crumb.

GrateEggspectations · August 18

Cake is great and everything, but pie is where it’s at! Yours looks fantastic. Well done.

Ozzie_Isaac · August 18

I DM’d you my address. I’m available for quality control.

bluebird66 · August 19

You did an awesome job!

OT - Peach pie

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