If you only bake one pie this season…
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Everything you want in a summer pie | | |
| Dear bakers, Society often paints people like you and me as pie machines. In the summer, bakers are assumed to pull a pie out of their oven every week, starting with strawberry-rhubarb in the spring and not stopping until we put a pumpkin pie on the Thanksgiving table. I don't know about you, but this is not how I operate. I make one, sometimes two, pies a summer. Part of the reason why is because I'm a fruit snob and refuse to make a seasonal pie unless the fruit is ripe and local. But another reason is that I want my pies to be events. When I put a strawberry or cherry pie on the table, I want my friends to know they're getting something special and rare. This summer my friends will have two opportunities for my pies. One will be a classic double-crusted blueberry (always on the summer agenda). The other will be the Bake of the Week. | |
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| Ginger Streusel Peach Pie has everything I want in a summer pie: a flaky butter crust and juicy, sweet-tart fruit. But the thing that draws me to this pie the most is the rum-kissed custard that envelopes the peaches before baking. Ever since I made my first Alsatian-style apple tart, I've had a thing for custard pies. I love the way the custard sets in all those tiny spaces in-between the fruit; I love how it makes every bite a little luscious. If you haven't tried a custard-style tart or pie, this is your chance. The custard adds richness, but it's balanced by the ripe peaches and the spicy candied ginger in the streusel. The result is a showstopper of a pie, perfect for bakers who make pies all summer long, or those like me who make one — or two — a year. | David Tamarkin Editorial Director | |
| — Recipe — | | Fresh peaches in a rum-scented custard filled pie and topped with gingered streusel. Bake it › | | | Bake 55 mins to 1 hr 3 mins | | |
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