I am not a fan of precooked pie fillings. I prefer to cook my pies slowly in the oven, letting all of the flavors come together in the crust, rather than twice cooking my fruit. This means that when I'm cooking a deep dish peach-raspberry pie, like the one pictured above, it's the oven for almost 90 minutes. To keep my crust from getting too dark I refrain from brushing it with anything until the last 15 minutes of cooking. This way it never burns. Usually I brush it with a sugar-water slurry that cooks into a crusty glaze but today Alex requested a caramel top. I made fresh bourbon caramel sauce for the doughnut shop yesterday and he reserved some for home use. So, with 15 minutes left to go, I pulled out the pie, brushed it with warm caramel sauce and sprinkled coarse sugar over the top. We ended up with a delicious caramel cookie crust that will definitely be making another appearance soon.
Yes, the rest of the peach-raspberry pie recipe is coming, but as we race towards the launch of American Noodles tomorrow night at Stockton Market, there's no time to fiddle with recipe writing. If you happen to be anywhere near Stockton, NJ this Friday night please join us for an evening of great food and music. We make all of the noodles, sauces, and sides from scratch and there's even a dish with Korean rice cakes for those of us who need a gluten free option. You can bring your own wine or buy some next door and enjoy an evening of food, friends, and music. What could be better than that?
Years Past
July 28, 2010
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
Recent Comments