Welcome to the Susan Elizabeth Phillips Bulletin Board
All good-hearted readers welcome.
efy
Member since Nov-17-08
900 posts |
Aug-29-10, 08:22 AM (CST) |
    |
"My first ever attempt at a pie..."
| |
Hello, I joined in the great Seppie pie bake-off. Peach pie was the vote, but they are out of season down under. I tried 7 different grocers in 3 suburbs, but no luck. I didn't want to use frozen or tinned varieties - so I went for fresh berries instead. I have to tell you that I am a pie virgin - never done one before. It was my first attempt at shortcrust pastry from scratch. What a nightmare - flour everywhere, too thick, too thin, holes.
I made creame patissiere (for the first time) to fill it - the 2nd batch finally worked.
The berries were the easiest bit - wash & dump on top. Here it is: 
Efy (Sydney)
|
|
|
|
Printer-friendly page | Top |
|
|
tech_girl
Member since Oct-15-08
747 posts |
Aug-29-10, 08:36 PM (CST) |
|
|
11. "RE: My first ever attempt at a pie..."
In response to message #0
| |
Great job! Your pie looks totally yummy! Here's the pictures of my peach pie. It's really yummy and I think this recipe is a keeper. I did make one small change to the original recipe. I added 1/4 to 1/2 tsp of cinnamon to the peach filling. Next time I might add a touch of nutmeg to make it more of a spiced peach pie. Thanks for the recipe Tori! 
Here's the pie before I put the topping on.
Ready to go in the oven.
Mary
from Central Illinois |
|
|
|
Printer-friendly page | Top |
|
|
 |
|
|
|
|
|
|
|
LisaA
Member since Aug-6-05
866 posts |
Aug-31-10, 00:22 AM (CST) |
 |
17. "RE: My first ever attempt at a pie..."
In response to message #0
| |
Today I made the Blue Ribbon Peach Praline Pie and brought it to a little neighborhood party. It was happily devoured  I made a few changes to the original recipe...like Mary, I added a sprinkle of cinnamon to the peach filling. I also added a sprinkle of cinnamon and about 2 tablespoons of minced candied ginger to the crumb topping mixture. Both were changes that I will definitely make again! Here's a picture of the peach filling:
 Peach filling plus the praline crumb topping:
 And...fresh out of the oven (with a few cinnamon sugar topped pastry scraps:
Sorry for the less than stellar pictures...first time I've photographed my work and uploaded it anywhere! The pie turned out infinitely better than the pictures! I'll have to work on my photography skills before the next Seppie bake-off
LisaA in Washington state
|
|
|
|
Printer-friendly page | Top |
|
|
|
|
Patricia G
Member since Aug-9-05
1816 posts |
Aug-31-10, 09:06 AM (CST) |
|
|
20. "RE: My first ever attempt at a pie..."
In response to message #0
| |
Those look absolutely marvelous. I am so impressed, both with the cooking and the photography. My first attempt at a pie... has yet to occur. Don't hold your breath. Patricia G |
|
|
|
Printer-friendly page | Top |
|
|
msmicah
Member since Mar-21-06
708 posts |
Sep-01-10, 09:45 PM (CST) |
|
|
22. "RE: My first ever attempt at a pie..."
In response to message #0
 |
I made my pie! Now I just need to download the pictures off the camera, try to remember what online photo thingy I use, try to remember my password, and then upload the photos and then make a post on here and then, and then, and then...I will get to it eventually for my photos! #1 The pie is excellent #2 Everyone else's pie looks like it has a lot more topping than mine did. Did you ladies put part of the topping in the bottom of the pie as well? #3 I didn't make any changes. I usually do it like the recipe the first time around. #3.2 I did make a change and just forgot about it. I didn't use the tapioca stuff. I used 4 Tablespoons of flour instead. It worked just fine and I didn't have those little gelatinous balls in my pie. #4 If you remember my MIL brought peaches home and we have been putting them up in the freezer for cobblers and ice cream and making peach preserves out of some as well. But now I am putting some up with less sugar for more of this PIE! Micah |
|
|
|
Printer-friendly page | Top |
|
|
|
|
|
Printer-friendly copy
