Looks good and I can't wait to try this receipe!!!!
ALWAYS peel your peaches and nectarines unless they are organic. They are among the most pesticide-laden of fruits, and the skins are little toxic waste dumps.
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Totally agree on hand making the dough. It just creates a better final product. I've just made too many tough and heavy doughs in the machine.
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Putting them in a pie is great but when I have squashed raspberries I make jam. I put them in a pot with some sugar and let them cook. Best and easiest jam ever.
The best ever Stella Parks trick is for blind-baking a crust: fill with sugar instead of pie weights, beans, pennies, etc.!
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I love this Peach Raspberry recipe. I made this recipe for my guest. Everyone loved this. Thanks for sharing this this great Recipe.
https://www.cakengifts.in/cake-delivery-in-delhi
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In the three grocery stores where I shop, ALL peaches now are as hard as baseballs. I bought them once, a few years ago, and they were inedible. You actually can buy ripe, succulent peaches in New York in June? Edible peaches start showing up in farmers markets around here in August.
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@ john monaghan mansfield, pa
We live in a world where giant agricultural producers unload on consumers wherever they can sell, whether edible or not.
One reads that the gas ethylene (chemical formula C2H4) ripens fruit. Are there ethylene generators and fruit ripeners for home use?
I use a basket, some hay from the pet shop (the kind used for bunnies), and a few red apples, and bananas. I put a little hay in the bottom of a basket... put a dish cloth over the hay if you don't want the fruit directly on the hay. The hay allows the fruit to breath, and hopefully not get bruised. I then place the fruit I want to ripen around the outside of the basket, and red apples, and bananas, in the middle. I cover the basket with a cloth and leave it in a dry, semi warm, area of the kitchen. I replace the apples and bananas, as well as the other fruit, as I eat it. This is how we ripen persimmons in Italy when we get them off the tree. If you leave them on the tree to ripen, the birds have a feast before you can get to them. This way we share... they get to have some... and so do we :D Oh... I rarely put fruit in the refrigerator, and this includes veg. like tomatoes. Sadly, they no longer let produce ripen. As one fruit dept. worker told me not long ago... "once, we used to throw away the produce... now you do". Go to the source whenever possible!
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@golem18 Find the Cooks Illustrated pie crust recipe, & another that many think works better, at Serious Eats, for free.
I think this is better than the CI one; it was developed by the person who discovered the vodka trick. Read related article for why. It's truly foolproof, uses a food processor (or can be done by hand) & isn't toughened by handling. https://www.seriouseats.com/recipes/2011/07/easy-pie-dough-recipe.html
"Cooks Illustrated" pie crust recipe
https://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-...
My big tip for making pie crusts: find a good-enough one; then keep making the same recipe frequently. Take notes. Try for once a week for a while. It's easier if you organize your materials ahead of time so it's easy to get started making one.
Once you've done it several times in a fairly short period, you don't have to think about it, and then it becomes another fundamental, versatile tool in your food-prep toolkit rather than a Big Deal.
Oh-- and home-made pie dough freezes really well. If you had freezer space, you could freeze it in a pie tin, but most people just freeze it in a ball, then defrost and roll out as needed. Keeping extra DIY pie dough in the freezer makes it easy to have a special dish on no notice-- just fill with fruit, vegetables, or anything else you eat.
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Melissa, there is one part of this narrative you have not addressed; with fruit pies that are baked, especially stone fruits and berries, the water content of those fruits ,when baked, leads to soggy bottom crusts. To prevent this from happening I suggest you brush the bottom and side of your pie dough with ice cold water, this will seal the bottom crust so that you will not experience the soggies or having pie slices fall apart when removing from the dish. Also, instead of flour for thickening the fruits in baking I use ground tapioca, the same ratio you use for flour and sure enough, the slices stand "Tall".
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Remove skins from peaches by dipping the fruit into boiling water for a few seconds. The skin will slide off easily. Here in CA, the stone fruit in grocery stores never ripens and is very expensive (to my non-1%-er budget) so the rare time I splurge on new fruit it gets eaten fresh or in a salad. I really resist making pie crust even tho it tastes best. I just use Pillsbury and it is okay. Instead of stone fruit mainly I use Oregon brand pie cherries for pies and in the fall French pie plums for pies. Strawberry and rhubarb pies too.
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There really is no need to waste water or heat up the kitchen like this. Serrated peelers like Oxo do a superb job of peeling soft fruits especially peaches and tomatoes.
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Nothing is as pretty as pie and these enticing photos of Andrew Scrivani truly grabs my attention and makes these food articles pop. I just wish I could find fruit as ripe and luscious as those shown in these pictures.
The notion of adding jam to a pie filling to replace some of the sugar as well as it “subtly enhancing” the flavor and depth is a brilliant suggestion. Great idea.
The only downside for me in baking a pie is the crust – I loathe what’s involved and never appreciated nor enjoyed the taste and flavor of pie crust. So, if possible, could someone suggest the name of a “good brand of store-bought dough, preferably one made with butter”? I never realized any store-bought dough wsd made with butter.
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Consider topping the fruit with streusel or make a cobbler instead. (If you don’t enjoy pie crust, why eat it? )
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Wonderful suggestion Raindrop. I often times top my pies with the streusel recipe my mother gave me. The only reason I bake pies at all is because my husband simply adores them. I usually just eat the filling and leave the crust for the birds. Thanks again for your help.
@ Marge Keller Midwest
To me, it is such much work to make a pie of either good or bruised fruit. I would rather cover them with sugar, let the juice accumulate, refrigerate, and consume the cold compote before the ingredients become mushy.
Feeding bruised fruit and other food waste to wild birds and animals is not accepted by IRS as "deductible charitable expense on supporting wildlife".
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