tag:blogger.com,1999:blog-323849547147404211.post4157144935903807044..comments2023-10-11T09:03:55.209-04:00Comments on Lindaraxa: Lattice-Top Peach Pielindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-323849547147404211.post-24320139111559069312011-07-06T22:44:16.081-04:002011-07-06T22:44:16.081-04:00I LOVE Rose Levy Berenbaum! Her book, The Cake Bib...I LOVE Rose Levy Berenbaum! Her book, The Cake Bible taught me to bake. She makes it very clear that baking is a science. Unlike cooking where one can be quite cavalier with ingredients and experiment, baking is more precise. All of her recipes are faultless.<br />I can taste that peach pie!! My favorite.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-323849547147404211.post-48521903699017780192011-07-05T21:21:49.853-04:002011-07-05T21:21:49.853-04:00Classicist,
My mother in law used to make a pie a...Classicist,<br /><br />My mother in law used to make a pie at the drop of a hat and they were the best I've ever had. Her cherry pie was legendary. The kids would pull out the pie tin and place a note on it that said FILL ME, PLEASE!!!lindaraxahttps://www.blogger.com/profile/15721286284279902181noreply@blogger.comtag:blogger.com,1999:blog-323849547147404211.post-51585501076510532832011-07-05T19:12:31.757-04:002011-07-05T19:12:31.757-04:00My maternal grandmother always had a pie, cake or ...My maternal grandmother always had a pie, cake or some sort of dessert made for even an everyday meal. For more special occasions, she often made a lattice pie such as this, from peaches or apples growing just outside her kitchen. All were fabulous, but I particularly enjoyed these lattice pies, favoring them over more sophisticated tartes and such, and associate them with special treats today.The Devoted Classicisthttp://tdclassicist.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-323849547147404211.post-65260360452897903252011-07-05T14:08:31.293-04:002011-07-05T14:08:31.293-04:00Far be it from me to criticize a meticulous recipe...Far be it from me to criticize a meticulous recipe,<br />nor was I advocating any sort of slapdash approach!<br />The business of placing a rolled out crust in the 'fridge is always adhered to in my kitchen, so with that part I have no problem. But I did raise an eyebrow at the slightly questionable notion of filling a pie with wettish fruit and having it chill for an hour. Nevertheless,the best part of the recipe was the maceration of the peaches ahead of time, allowing them to extrude some of their juices, which nearly always wreck a peach pie.<br />For my part, I never make peach pies, only shallow peach tarts, so the issue of excessive juices is never all that vexing.Toby Worthingtonhttps://www.blogger.com/profile/05887066048372484464noreply@blogger.comtag:blogger.com,1999:blog-323849547147404211.post-60348853142080893552011-07-05T12:38:14.037-04:002011-07-05T12:38:14.037-04:00Paul,
That tart was a cinch to make compared to t...Paul,<br /><br />That tart was a cinch to make compared to this pie! so glad you enjoyed it. The photo part happens to me all the time and then I have to resort to a stock photo or a half empty plate!<br /><br />Toby,<br /><br />I gather the whole process of putting the dough in the fridge after each step is to keep those pieces of butter in the dough intact so they burst while baking and guarantee a flaky crust. Just saying....remember I am more of a cook than a baker but working on the latter. I cheated, and placed it in the freezer for about 15 minutes. The crust was not soggy in the least. On the contrary, firm and flaky. <br /><br />For me this whole recipe was a mini course in baking a pie. I might just switch pastry recipes next time and see if there is a difference. I will tell you, though, the filling was perfect...this I will definitely not change!lindaraxahttps://www.blogger.com/profile/15721286284279902181noreply@blogger.comtag:blogger.com,1999:blog-323849547147404211.post-65691457241223521272011-07-05T11:37:52.913-04:002011-07-05T11:37:52.913-04:00Very interesting.
Years ago I went through Rose L...Very interesting. <br />Years ago I went through Rose Levy Bernbaum's Cake<br />Bible and after several recipes felt as though the process had turned into a Science Experiment! The<br />instructions were torturous, so I can well appreciate<br />the mixture of admiration and crankiness that you<br />experienced while making the peach pie. One serious<br />reservation: what is the point of refrigerating the fully assembled pie, unless to guaranty a soggy bottom crust? Have I missed something here?Toby Worthingtonhttps://www.blogger.com/profile/05887066048372484464noreply@blogger.comtag:blogger.com,1999:blog-323849547147404211.post-68228842048092649802011-07-05T06:15:12.649-04:002011-07-05T06:15:12.649-04:00That looks yummy! By the way, my onion tart was di...That looks yummy! By the way, my onion tart was divine, I meant to take a picture and send it to you but it was eaten before I could get out the camera!Paul Gervais de Bédéehttps://www.blogger.com/profile/14483589339393580019noreply@blogger.com