Three delicious pies later Priscilla made this. Let’s shoot it!
Seeing Peaches at the farmers market triggered memories of my Mom's and Grandma's summertime peach pies. Priscilla had a peach tree in her backyard in California and loved to eat them fresh. Those triggers were all that Priscilla needed to recreate a delectable summer pie.
We set out to create the aesthetic for the pie… I drew a scene on a napkin (just like we used to get from art directors) and we proceeded to get props and ingredients. Priscilla did the baking …
Our dog Charlotte loves food! Especially pie!
In the scene with real whip cream.
Behind the scenes...available light but always controlled.
Peach Pie Recipe
This peach pie recipe was given to me by a friend who likes to look at the food blog site called “Smitten Kitchen”. It is a lovely recipe and I have played around with it through a few pies now. I just made one adjustment because of personal preference. Instead of doing the boiling process to remove the skins from the peaches, I just peeled the skins. I found that boiling the peaches make them too mushy by the time the pie is baked. I guess if you have really firm peaches this process would balance out the firmness of the peaches. But I wanted a firmer peach in the pie. The recipe did say if you wanted a sweeter pie you could use 1/3 cup each of white and brown sugar. I found that this amount of sugar was just right. And in the making of the crust I added 1/4 cup of vegetable shortening. To finish I make a wash made of egg and cream and brush it on the crust and then sprinkle large coarse sugar on pie.
Crust—yields two 9 inch
2 1/2 cups of all-purpose flour
1 Tablespoon of granulated sugar
1 Teaspoon of table salt
3/4 Cup of butter
1/4 Cup of vegetable shortening
4 Tablespoons to a 1/2 cup of ice water
Filling
Approximately 6 to 8 peaches
1 Tablespoon of fresh lemon juice
1/3 cup of granulated white sugar
1/3 cup of brown sugar
1/8 Teaspoon of ground cinnamon
A sprinkle of nutmeg
1/8 teaspoon of table salt
And I used the 2 Tablespoon of minute tapioca ground in my coffee grinder (which the recipe suggests).
To finish
2 oz of cream
1 egg
Coarse granulated sugar