![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Peach Melba Pie recipe
Jul. 6th, 2004 08:59 amI need to make this a couple more times to work it out properly. Oh, the horror.
Mixed success on the crust front. The first iteration was quite soggy from all the fruit juice, so I thought I'd bake the crust for 10 minutes beforehand. Except the filled pie got quite brown quickly, so I had to tent it with aluminum foil to prevent burning. Sigh. I tried keeping the top crust separate; the thought was that pre-baking it in a dome would keep air pocketses for future custard-filling. It sank anyway. Also sealed itself to the bottom crust. I was able to pry it off with only a bit of work, but the crust had some tearing and suchlike that I didn't have on the first version. It did leave more room for custard though.
The vanilla custard turns out to be a necessary part of the pie - it mellows out the sweet/sharp raspberry flavor that predominated the first time through. The first version only had about a tablespoon of custard in it...
This was still very soppy, so it was a good thing that I used a pie shield - otherwise there would have been lots of burned pie juice in the oven. It would be better if properly thickened. Maybe I need to cook down the peaches beforehand?
Shrug. I still like it but there's more work to do.
Mixed success on the crust front. The first iteration was quite soggy from all the fruit juice, so I thought I'd bake the crust for 10 minutes beforehand. Except the filled pie got quite brown quickly, so I had to tent it with aluminum foil to prevent burning. Sigh. I tried keeping the top crust separate; the thought was that pre-baking it in a dome would keep air pocketses for future custard-filling. It sank anyway. Also sealed itself to the bottom crust. I was able to pry it off with only a bit of work, but the crust had some tearing and suchlike that I didn't have on the first version. It did leave more room for custard though.
The vanilla custard turns out to be a necessary part of the pie - it mellows out the sweet/sharp raspberry flavor that predominated the first time through. The first version only had about a tablespoon of custard in it...
This was still very soppy, so it was a good thing that I used a pie shield - otherwise there would have been lots of burned pie juice in the oven. It would be better if properly thickened. Maybe I need to cook down the peaches beforehand?
Shrug. I still like it but there's more work to do.
( Me like pie. )
