I don’t like pie. I won’t restrain myself from eating an entire pie if it was placed in front of me, but I won’t go out of my way to make/eat one. Since we had a pie crust in the fridge that was best by Tuesday, I figured I had to make a pie. And make one I did.
I’m not sure about you, but I live in the Midwest. (Silently in your head) Correct me if I’m wrong, but I’m pretty sure we don’t grow any fruit here. Ok, I know we do, but we don’t have oranges like Florida or…uhhh… basically, I have no idea what I’m talking about here. The point of all of this is we had 2 bananas and 3 apples in our fruit basket and you can’t make a pie with those. Side note: I refuse to eat bananas because their edible shelf life is like 30 seconds. You get them and they’re like GREENGREENGREENGREENGREENyellowBROWNBROWNBROWN. They’re mean and therefore I boycott them. So I used canned peaches. I wrote an entire paragraph about I don’t even know what just to say that I used canned peaches to make a pie. And the best part is that I’m not going to rewrite it because I’m lazy.
This pie was hit and miss among my siblings. I ate two slices with Moose Tracks ice cream and it was quite delicious. There’s still half a pie left so I guess I’m going to have to eat that too. I know it would be much better with fresh peaches and not 3 cans of Costco peaches.
That’s really all I’ve got on the subject of pie. Because I have nothing else to say, here’s a story from the Italiana household.
My brothers were playing Monopoly earlier today and Future Chef Brother got a hotel. Evil Scientist Brother got really mad and said, “Fine. Now you have to go kiss a hobo.” Future Chef said, “But I don’t want to!” and Evil Scientist responded, “Oh, I see. You want to wait until AFTER you’re married to kiss him.”
There’s never a dull moment in this house. Also, I just hit 350 Pinterest followers. I love being loved by people I’ll never actually meet.
1 8-inch pie plate
1 unbaked pie crust
1/2 cup chopped walnuts (Or not. Legumes don’t belong in pies, unless we’re talking about pecan pie, in which I approve.)
1/2 cup unbleached flour
1/3 cup brown sugar
1/3 white sugar plus 1 tsp. reserved
3 cans of sliced peaches in light syrup, drained
6 tsp. white sugar
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
2 tbsp. organic butter, chilled (I left in the organic part from the original recipe because it made me laugh. We’re a family of 9. There’s no way we’re spending the extra money to buy organic butter.)
1. Preheat the oven to 400 degrees Fahrenheit.
2. Combine the chopped walnuts, brown and white sugars, and flour in a small bowl. Set aside for the topping.
3. Place the pie crust into your pie pan and crimp the edges as beautifully as I crimped mine. Oof. Sprinkle the bottom of the crust with 1 tsp. of reserved white sugar.
4. Pour the canned peaches into a colander, rinse with fresh water, drain and gently pat dry.
5. Combine the peaches, cinnamon, nutmeg and 6 tsp. of sugar in a medium-sized bowl. Mix gently with your hands or a wooden spoon to blend. I recommend a spoon because that just sounds nasty.
6. Put half of the sliced peaches into the pie crust. Sprinkle half of the walnut (I can’t be friends with you if you added walnuts), flour and sugar topping over the peaches and top with the remaining fruit.
7. Sprinkle the second half of the topping over the peaches and dot with pea-sized crumbles of the organic butter. Stir to combine because I had flour on top of mine that didn’t soak in while it was baking. Mmm, nothing like the taste of dry flour with your canned peaches.
8. Bake the pie on the middle rack of the oven for 15 minutes. Reduce the temperature to 325 Fahrenheit and bake for an additional 25 minutes.
9. Om nom nom.