This week's recipe

[madbaker]

In which the author tries a new dessert, a peach/raspberry custard pie; and discovers that pouring custard through the steam hole into a mostly-baked pie is more difficult than previously imagined.

It was tasty, though. Needed more peaches and a crispier crust. Oh, and somehow I have to generate room for the custard.

I'll probably try it again for the GSP barbecue Sunday.

What I'm reading: Peter F. Hamilton, The Reality Dysfunction, part 2

Comments

Re: levitating apple pie

[cvirtue.livejournal.com]

I think it will depend on the apples, too, and the crust chemistry. I haven't made one for a long time, but I use butter, and my crusts don't stand up on their own. Crisco is recommended for flakiness, but I'd rather have good taste than flaky, so I disdain it. Possibly Crisco would encourage the crust to stand up more.

Re: levitating apple pie

[madbaker.livejournal.com]

I dunno -- I tend to use butter crusts too, or occasionally half butter and half Crisco.

Must be the weather! 8)