It's been quite awhile since I've baked anything. Several years back I use to love baking, but once I started college up in 2012 I just lost the time for it. Balancing both college and a part time job (with a two hour commute there and back, yikes!) left me little time for it. This was the first pie I've baked ever since moving to Utah three years ago...so as I said, it's been quite awhile.
I actually got my enthusiasm for baking back a little bit because a friend's birthday came up and when do birthdays not call for baking? The recipe I used came from one of my favorite food blogs entitled Smitten Kitchen. I followed her recipe to the tee except for two minor alterations. Here's the link to it: https://smittenkitchen.com/2012/07/peach-pie/
The first was that I didn't poach my peaches to peel them and instead went straight for my peeler. In hindsight the poaching would have been best because as I peeled the peaches I was very worried about cutting my hand open, but then again that's just me.
Secondly, I stuck with cornstarch for thickening rather than using ground up tapioca balls. This was simply because the grocery store I ran to didn't carry tapioca balls. Cornstarch works just as well though and doesn't alter much at all. As the recipe says the tapioca just doesn't cloud the filling as much as the cornstarch which still doesn't affect the color a great deal.
Overall, it turned out wonderfully! I was quite pleased with the resulting look and taste of this pie. Honestly, one of the simplest recipes and I highly recommend it. It highlights the sweetness of the peaches alone instead of overpowering them with sweetness and reheats very well if you're eating it over a couple of days.
I'm excited to try and get back into baking! I need to do some research and figure out what to try next. Any ideas?
Also! I'm hoping to get another outfit post featuring the outfit I'm wearing in these photos finished and published this week. Stay tuned!
