Peach Pie Update
This is a little late now that we are deep into pumpkin season, but I did want to give a quick update regarding summer peach pies. I ended up making a very delicious peach and blackberry galette and it really hit the spot! I used Smitten Kitchen’s Any Kind of Fruit Galette, and after making a couple of blah peach pies, I decided to follow this recipe to the letter.
The biggest difference between this and most pies I make is that the crust was quite different. Instead of the basic pie crust recipe that I traditionally use (just flour, butter, salt and water), this one included a small amount of sugar and Greek yogurt. The yogurt really changes the texture, this wasn’t nearly as flaky, but it was very good!
But for me the most impactful part of this recipe was the sugar. I think that addition of the sugar led to a much more even browning on the bottom, which is something that I have struggled with recently. The better browning may also have been because of the thinner filling, so I will likely give this a try with my next pie.
And now that October is here, it’s time for fall baking!
