It’s quite a feat to make a peach pie in the middle of winter; I mean peaches are not precisely in season at the moment. I’ve been meaning to try this recipe for ages, but the timing has never been right. Having given up on the idea of trying to make it with fresh fruit, I had pretty much resigned myself to having to work with canned peaches. Until my mum came back from the grocery store this morning and provided me with eight fresh (Well as fresh as you can get when they’ve been imported from Australia) peaches specifically for my use…
Which meant that, darn it, I had to make this thing…
Now, I learned how to bake a long time ago, most of my friends know this, there is very little I won’t attempt at least once. I make killer chocolate chip cookies (granted, that recipe is mum’s), lemon loaf that’s to die for, I can even make my own bread from scratch. But pies? I had never attempted a pie
First thing about working with peaches: they are sticky and messy and difficult to peel. Fortunately they also taste good, so that makes up for it. Within about fourty-five minutes the kitchen smelled of perfectly crisp pastry blended with cinnamon and all-spice.
It worked.
Colour me somewhat stunned.
Of course I have the same problem as my mum: whenever I bake something, I usually have to find someone to give it to, because after spending all day slaving over it I have no appetite for eating it myself. My friends find this rather baffling, but they usually are the ones to benefit from it, because who else am I going to hand all the baked goods over to if my parents don’t want them (we’ve never really been big into desserts, we just like making them)…
So…I guess Dad will be getting peach pie in his lunch for the next few days…
I feel so sorry for you poor father. 😛