Learning 2 Bake from Scratch – LIII

Paprika Peach Pie

It’s getting difficult to keep track of the Roman Numerals; they don’t sensibly sort in the File Explorer. I think 53 is right. I also noticed that I did 50 as XLX. Oh well.

No recipe this time. It’s from The Four & Twenty Blackbird’s Pie cookbook. I see no reason not to respect their intellectual property – especially since the book was a gift.

I think the compromise crust is going to work out, but I haven’t cut or tasted it, yet.

As for the paprika, the “excess moisture” was a LOT and very tasty. If I had had more peaches, I would have considered making jam out of it. I used a slotted spoon to put the peaches into the pie as the recipe said “add the peaches to the crust, leaving the excess moisture behind.” I think I may have left too much behind, but it’s also not a par-baked crust, so we’ll just have to see if it’s soggy or not.

It certainly looks good. If the crochet group doesn’t scarf it all down, I’ll update this post tomorrow with taste and texture.

Update: They saved me a piece. This is definitely a case of “looks great; tastes OK”. It’s not bad, but it’s nothing special or interesting, either. Things to change:

• Par/Blind bake the crust. The top and sides were fine, but the bottom was soggy.
• Change the mixing procedure. All the spices were in the “excess moisture”. I’m not sure what created that moisture (cups of of it). The only added liquid is two tablespoons of lemon juice and two dashes of bitters. There’s only a 1/4 teaspoon of salt in it. I’m going to guess the sugar. Next time, I’ll add the lemon juice and sugar, drain, then add all the other spices.

I must say that I’m not impressed with this cookbook. The ideas are great, but the recipes are not working out.

Hopefully, there will be more peaches at the Farmer’s Market (in the aptly named Market Park) on Saturday…