amazon_syren (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
amazon_syren) wrote2011-08-10 07:06 pm
amazon_syren) wrote2011-08-10 07:06 pm
Something Like a Peach-Blueberry Pie
In the oven right now is something like a peach-blueberry custard pie.
I say "something like" because, unlike, say, pancakes or cookies, I'm not totally confident in my ability to 100% make things up as I go along when it comes to custard-based pies. I'm a little worried that it'll be an egg-y mess. (Although there's only one egg involved, since I wanted to make sure we had a couple for breakfast tomorrow).
BUT. What it all consists of is:
1) ground-almond-butter-vanilla-flour crumb crust (I used wheat flour and margarine, plus a pinch of salt, but y'know) I'm using a very small pie-pate. Like 6"-8" in diameter and relatively shallow.
2) 4 peaches (ripe enough) peeled <*shrug*> and roughly chopped + 1/2 C sugar + 1/4 flour, mixed together
3) 1 C froze blueberries + 1/2 C sugar
4) 1 egg + up to 1 C milk + a splash of vanilla + 1/2 C sugar + pinch of salt, well-blended
You partially-bake the crust while you deal with the fruit and the egg mixture
Then you layer the peaches and the blueberries in the pie-plate and pour the egg mixture over them. (Hint: If you've got some peach/apricot jam/sauce lying around, you might want to spread/dot a little bit on the crust before adding the layers of fruit).
Bake at ~350F until it looks and smells right. (I don't know what duration that is, but it's probably about half an hour in a fully-functional oven. Me and my single-element oven, however, are probably going to need 40+ minutes).
Serve and, I hope, enjoy. (I'll let you know how it goes).
- TTFN,
- Amazon.
[EDIT to Add (at 8:40pm):
Okay, based on having put the pie in the oven at around 7pm - and possibly because I was using frozen blueberries (thus --> lots of water) - it looks like took a good hour-and-a-half to cook my pie.
Presently, it's cooling on the stove-top while Ghost makes us cream of mushroom soup and a side of cheese-and-tomato sandwiches. The berries are looking very, uh, cooked... but the peaches look good and the custardy stuff looks practically caramelized.
So... it should be sweet as fuck and probably fairly tasty. Time will tell. For a given value of "time" wherein "time" = 20 minutes.
Dinner now (or soon enough to now that it doesn't make a tonne of difference). Will report back on the state of the pie once we've tasted it. :-)
/EDIT]
[EDIT to Add (at 10:00pm):
And the results are in.
I have managed to make what is, more or less, a giant fruity butter tart (involving shockingly little butter, granted, but a HEAP of sugar, so). I think it could have done with something extra - a hint of ginger or lemon or both, most likely - but beyond that? Yum!
I declare this pie to be A Success! :-D
/EDIT]
I say "something like" because, unlike, say, pancakes or cookies, I'm not totally confident in my ability to 100% make things up as I go along when it comes to custard-based pies. I'm a little worried that it'll be an egg-y mess. (Although there's only one egg involved, since I wanted to make sure we had a couple for breakfast tomorrow).
BUT. What it all consists of is:
1) ground-almond-butter-vanilla-flour crumb crust (I used wheat flour and margarine, plus a pinch of salt, but y'know) I'm using a very small pie-pate. Like 6"-8" in diameter and relatively shallow.
2) 4 peaches (ripe enough) peeled <*shrug*> and roughly chopped + 1/2 C sugar + 1/4 flour, mixed together
3) 1 C froze blueberries + 1/2 C sugar
4) 1 egg + up to 1 C milk + a splash of vanilla + 1/2 C sugar + pinch of salt, well-blended
You partially-bake the crust while you deal with the fruit and the egg mixture
Then you layer the peaches and the blueberries in the pie-plate and pour the egg mixture over them. (Hint: If you've got some peach/apricot jam/sauce lying around, you might want to spread/dot a little bit on the crust before adding the layers of fruit).
Bake at ~350F until it looks and smells right. (I don't know what duration that is, but it's probably about half an hour in a fully-functional oven. Me and my single-element oven, however, are probably going to need 40+ minutes).
Serve and, I hope, enjoy. (I'll let you know how it goes).
- TTFN,
- Amazon.
[EDIT to Add (at 8:40pm):
Okay, based on having put the pie in the oven at around 7pm - and possibly because I was using frozen blueberries (thus --> lots of water) - it looks like took a good hour-and-a-half to cook my pie.
Presently, it's cooling on the stove-top while Ghost makes us cream of mushroom soup and a side of cheese-and-tomato sandwiches. The berries are looking very, uh, cooked... but the peaches look good and the custardy stuff looks practically caramelized.
So... it should be sweet as fuck and probably fairly tasty. Time will tell. For a given value of "time" wherein "time" = 20 minutes.
Dinner now (or soon enough to now that it doesn't make a tonne of difference). Will report back on the state of the pie once we've tasted it. :-)
/EDIT]
[EDIT to Add (at 10:00pm):
And the results are in.
I have managed to make what is, more or less, a giant fruity butter tart (involving shockingly little butter, granted, but a HEAP of sugar, so). I think it could have done with something extra - a hint of ginger or lemon or both, most likely - but beyond that? Yum!
I declare this pie to be A Success! :-D
/EDIT]