Wednesday, August 22, 2012

Lesson #161: Peach Crumble Pie

I haven't made a peach pie since these vanilla bean peach pies last year, so I decided it was definitely time to bake a peach pie again. I really have a dislike towards runny, undercooked peach pie fillings, so I turned to a pie book I checked out from the library for help. In this peach pie recipe, the thickener is quick-cooking tapioca. I don't normally have this item in my baking pantry, so I had to go in search of it, but it really did the trick! The peach pie filling was perfectly set by the time it finished baking. :)

LESSON LEARNED: Use peaches which are ripe, but still firm. They are much easier to slice!

Recipe for Peach Crumble Pie

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