Comments on: Iron chef: A peach of a pie http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/ Hot Stuff from King Arthur's Hearth Sat, 21 Nov 2009 11:43:48 +0000 http://wordpress.org/?v=2.3.1 By: Ginnilee http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-15494 Ginnilee Mon, 29 Jun 2009 23:40:40 +0000 http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-15494 I've always had good luck with tart dough; it's easier to work with, and, for someone with small hands and/or FMS, not as scary. One of my favorite pies or tarts is mixing peaches with dried Montmorency cherries from Trader Joe's. Also works well for cobbler. ;-) Ginnilee I’ve always had good luck with tart dough; it’s easier to work with, and, for someone with small hands and/or FMS, not as scary.

One of my favorite pies or tarts is mixing peaches with dried Montmorency cherries from Trader Joe’s. Also works well for cobbler. ;-)

Ginnilee

]]> By: Hilary Cable http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-13908 Hilary Cable Fri, 15 May 2009 00:30:40 +0000 http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-13908 Is to die for or what? I have 3 of my grandmother's old cast iron skillets and haven't used them in years. You've inspired me! The raspberry version is gorgeous. It looks like a sunset. <strong>Making the raspberry version tomorrow, Hilary; visiting a friend Saturday and she requested it. Got the skillet right by my backpack, ready to go to work with me... I'm glad you're going to resurrect those old cherished skillets! PJH</strong> Is to die for or what? I have 3 of my grandmother’s old cast iron skillets and haven’t used them in years. You’ve inspired me! The raspberry version is gorgeous. It looks like a sunset.

Making the raspberry version tomorrow, Hilary; visiting a friend Saturday and she requested it. Got the skillet right by my backpack, ready to go to work with me… I’m glad you’re going to resurrect those old cherished skillets! PJH

]]> By: flourchild http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-13790 flourchild Sun, 10 May 2009 00:05:35 +0000 http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-13790 Went to TJ yesterday and asked for KAF anyway. I wanted them to get used to answering that question. They asked if I wanted theirs instead and I said no. The bag looks surprisingly like KAF's. I'm wondering if they really think we won't notice. I went in to buy Joe-Joe's since I had never had any in order to have something to compare the faux-reos to. Wow...SKYPE would be fantastic! I get the same thing from my niece when she tries my recipes. She lives 2 hours away and I, too, wish I could be standing there so I know your frustration, since I can't imagine what went wrong without seeing it. Thanks for helping me and I appreciate your product and your blogs. It's so obvious you want us all to succeed and share your love of baking. It's contagious! <strong>Thanks for staying connected here, flourchild - I always enjoy seeing your name in the comments! You can start Skype baking right away, if you both have computers that include that camera feature. I know there's a group online that Skype-bakes already... PJH</strong> Went to TJ yesterday and asked for KAF anyway. I wanted them to get used to answering that question. They asked if I wanted theirs instead and I said no. The bag looks surprisingly like KAF’s. I’m wondering if they really think we won’t notice. I went in to buy Joe-Joe’s since I had never had any in order to have something to compare the faux-reos to. Wow…SKYPE would be fantastic! I get the same thing from my niece when she tries my recipes. She lives 2 hours away and I, too, wish I could be standing there so I know your frustration, since I can’t imagine what went wrong without seeing it. Thanks for helping me and I appreciate your product and your blogs. It’s so obvious you want us all to succeed and share your love of baking. It’s contagious!

Thanks for staying connected here, flourchild - I always enjoy seeing your name in the comments! You can start Skype baking right away, if you both have computers that include that camera feature. I know there’s a group online that Skype-bakes already… PJH

]]> By: flourchild http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-13766 flourchild Thu, 07 May 2009 23:07:57 +0000 http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-13766 PJH, hope it didn't sound like I was blaming your recipe! I knew I did something wrong and I'm sure it was not defrosting the peaches enough. The rest of it... not liking the apricot overtones...is just a matter of personal taste. ALL of your recipes have been awesome and have made me a lot of money at the farmers market. Especially the mini German chocolate cakes! People will be waiting for May23 when the market opens not having had them all winter. Just wanted you to know I wasn't blaming the recipe, just the baker! Also making Faux-reos for the opening as well. btw... I twittered in a reply to Trader Joe's, letting them know I wasn't happy about them taking KAF off the shelves! Of course, I will buy it at the local Kroger store. Just wanted to stir up trouble. Batter isn't the only thing I'm good at stirring up! :) <strong>No problem, flourchild - just trying to diagnose what might have gone wrong with those darned peaches! I always wish I was standing right ther in the kitchen with anyone having a challenge - makes it so much easier. We might have to figure out some kind of Skype live baking thing... wouldn't that be fun! Good luck at your farmer's market. And THANK YOU for tweeting TJ's. We appreciate your loyalty very much - PJH</strong> PJH, hope it didn’t sound like I was blaming your recipe! I knew I did something wrong and I’m sure it was not defrosting the peaches enough. The rest of it… not liking the apricot overtones…is just a matter of personal taste. ALL of your recipes have been awesome and have made me a lot of money at the farmers market. Especially the mini German chocolate cakes! People will be waiting for May23 when the market opens not having had them all winter. Just wanted you to know I wasn’t blaming the recipe, just the baker! Also making Faux-reos for the opening as well. btw… I twittered in a reply to Trader Joe’s, letting them know I wasn’t happy about them taking KAF off the shelves! Of course, I will buy it at the local Kroger store. Just wanted to stir up trouble. Batter isn’t the only thing I’m good at stirring up! :)

No problem, flourchild - just trying to diagnose what might have gone wrong with those darned peaches! I always wish I was standing right ther in the kitchen with anyone having a challenge - makes it so much easier. We might have to figure out some kind of Skype live baking thing… wouldn’t that be fun! Good luck at your farmer’s market. And THANK YOU for tweeting TJ’s. We appreciate your loyalty very much - PJH

]]> By: Rina http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-13718 Rina Mon, 04 May 2009 19:36:46 +0000 http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-13718 I followed my hunch... put a folded piece of aluminum foil against the cut edge, then wadded up some more foil to pack against it to hold everything in place. Then tented the whole pie with foil and baked again... it took almost another hour before I was happy with it, the top crust lost some of its flakieness, but it is much improved... We enjoyed a piece with lunch... I think it was a combination of different peaches, the deep dish and the stone ware... I probably should have baked a familiar pie recipe in it for the first time. Thanks for your comments and advice. <strong>Glad you were able to salvage something out of the pie, Rina - thanks for reporting back. PJH</strong> I followed my hunch… put a folded piece of aluminum foil against the cut edge, then wadded up some more foil to pack against it to hold everything in place. Then tented the whole pie with foil and baked again… it took almost another hour before I was happy with it, the top crust lost some of its flakieness, but it is much improved…

We enjoyed a piece with lunch…

I think it was a combination of different peaches, the deep dish and the stone ware… I probably should have baked a familiar pie recipe in it for the first time. Thanks for your comments and advice.

Glad you were able to salvage something out of the pie, Rina - thanks for reporting back. PJH

]]> By: Rina http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-13708 Rina Mon, 04 May 2009 13:20:47 +0000 http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-13708 After seeing how much filling I had, I abandoned the cast Iron pan in favor of a deeper newly acquired Le Creuset stoneware pie plate. I had to bake it longer than specified before it started to bubble. Maybe my peaches were different or I didn't thaw them enough, but they were rather hard and uncooked feeling and the filling was quite tart,... I was pretty disappointed, of course hubby eats anything that I make and loves it. Thank goodness that I went the extra step and sugared the top crust. Since we only ate 1/4 of the pie, I'm wondering if I can push a piece of aluminum foil against the cut edge to keep the rest intact, then tent the rest of the pie and put it back into the oven to bake some more? <strong>I'm sorry the recipe didn't work out. You could try rebaking but the juices may run out leaving the filling dry. If you do try it, let us know how it comes out. Molly@KAF </strong> <strong>Hi Rina - Stoneware will bake much more slowly than cast iron, so that was probably the issue with the peaches being hard. As for tart - perhaps a difference in personal taste, or perhaps you had some extra-tart frozen peaches. And sure, go ahead and bake it some more. You might even try carefully transferring it out of the stoneware into a 9" x 13" pan, kind of arraying the top crust over the filling and flattening the whole thing down. It won't look too pie-like anymore, but it'll probably bake better - Good luck! PJH</strong> After seeing how much filling I had, I abandoned the cast Iron pan in favor of a deeper newly acquired Le Creuset stoneware pie plate. I had to bake it longer than specified before it started to bubble.

Maybe my peaches were different or I didn’t thaw them enough, but they were rather hard and uncooked feeling and the filling was quite tart,… I was pretty disappointed, of course hubby eats anything that I make and loves it. Thank goodness that I went the extra step and sugared the top crust.

Since we only ate 1/4 of the pie, I’m wondering if I can push a piece of aluminum foil against the cut edge to keep the rest intact, then tent the rest of the pie and put it back into the oven to bake some more? I’m sorry the recipe didn’t work out. You could try rebaking but the juices may run out leaving the filling dry. If you do try it, let us know how it comes out. Molly@KAF

Hi Rina - Stoneware will bake much more slowly than cast iron, so that was probably the issue with the peaches being hard.
As for tart - perhaps a difference in personal taste, or perhaps you had some extra-tart frozen peaches. And sure, go ahead and bake it some more. You might even try carefully transferring it out of the stoneware into a 9″ x 13″ pan, kind of arraying the top crust over the filling and flattening the whole thing down. It won’t look too pie-like anymore, but it’ll probably bake better - Good luck! PJH

]]> By: flourchild http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-13706 flourchild Mon, 04 May 2009 12:33:34 +0000 http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-13706 I'm an experienced baker with 40+ years experience. IMHO, there are 3 bankable recipe sources: KAF, Ina Garten, and Cook's Illustrated/Cook's Country. Even then, I check out reviews to see the feedback. (Yesterday, for example, I wanted to make Ina Garten's homemade orange marmalade. So glad I read the reviews since one viewer reported that the recipe online was vastly different...by 4 cups of sugar!...than the demonstration on TV.) So I read this one in advance and, although most commented on how good it looked and their intention of trying it, the few that actually made it had high praise. This has been my only flop using a KAF recipe. I thought it was because I used a stoneware deep dish pie plate but saw EFB made it in one. I followed the recipe to a T. I never veer off the first time, leaving my own modifications for later bakings, if any. The filling was obviously going to be too much for my glass pie pans so I used the stoneware. The filling hit right below the crimped edge so I felt it was perfect. I have an oven thermometer so I know the temperature was right as well. But I had to bake this much longer than the recipe calls for. Although the pie was bubbling at the edges, when I stuck a thin knife blade through the center hole I had cut from the top crust, the filling was still cold! It took double the time to bake it. The only thing I can think of is that the partially frozen peaches were not thawed enough? I don't plan to try this one again. Even if I got it right, my husband and I weren't crazy about the taste of the filling. Although I used 1 cup chopped, it seemed the apricots overwhelmed the peaches. Don't know what I did wrong. All your recipes in the past have turned out beautifully for me! <strong>So sorry it didn't work out for you, flourchild. Indeed, the peaches must have been too frozen, for them to still be cold after an hour in the oven. Glad you've had success with our other recipes, though- PJH</strong> I’m an experienced baker with 40+ years experience. IMHO, there are 3 bankable recipe sources: KAF, Ina Garten, and Cook’s Illustrated/Cook’s Country. Even then, I check out reviews to see the feedback. (Yesterday, for example, I wanted to make Ina Garten’s homemade orange marmalade. So glad I read the reviews since one viewer reported that the recipe online was vastly different…by 4 cups of sugar!…than the demonstration on TV.) So I read this one in advance and, although most commented on how good it looked and their intention of trying it, the few that actually made it had high praise. This has been my only flop using a KAF recipe. I thought it was because I used a stoneware deep dish pie plate but saw EFB made it in one. I followed the recipe to a T. I never veer off the first time, leaving my own modifications for later bakings, if any. The filling was obviously going to be too much for my glass pie pans so I used the stoneware. The filling hit right below the crimped edge so I felt it was perfect. I have an oven thermometer so I know the temperature was right as well. But I had to bake this much longer than the recipe calls for. Although the pie was bubbling at the edges, when I stuck a thin knife blade through the center hole I had cut from the top crust, the filling was still cold! It took double the time to bake it. The only thing I can think of is that the partially frozen peaches were not thawed enough? I don’t plan to try this one again. Even if I got it right, my husband and I weren’t crazy about the taste of the filling. Although I used 1 cup chopped, it seemed the apricots overwhelmed the peaches. Don’t know what I did wrong. All your recipes in the past have turned out beautifully for me!

So sorry it didn’t work out for you, flourchild. Indeed, the peaches must have been too frozen, for them to still be cold after an hour in the oven. Glad you’ve had success with our other recipes, though- PJH

]]> By: Paul http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-13692 Paul Sun, 03 May 2009 16:20:15 +0000 http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-13692 That looks absolutely delicious the food in those pics. You cannot beat a nice pie especially with a few dollops of vanilla ice cream. <strong>Wish I had a piece right now, Paul... :) PJH</strong> That looks absolutely delicious the food in those pics. You cannot beat a nice pie especially with a few dollops of vanilla ice cream.

Wish I had a piece right now, Paul… :) PJH

]]> By: Rina http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-13686 Rina Sun, 03 May 2009 14:14:42 +0000 http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-13686 Pies are my thing! Although I'll have to admit being in New England, where Apple pies reign, I've never made a peach pie. Is that really a 9" pan? ... When I got my old cast iron pan out, it looked too small. The bottom identifies it as 9" though. I think I'd prefer a 10' pan. <strong>Yup, 9" across the top, 8" across the bottom. Worked fine. Enjoy - PJH</strong> Pies are my thing! Although I’ll have to admit being in New England, where Apple pies reign, I’ve never made a peach pie.

Is that really a 9″ pan? … When I got my old cast iron pan out, it looked too small. The bottom identifies it as 9″ though. I think I’d prefer a 10′ pan.

Yup, 9″ across the top, 8″ across the bottom. Worked fine. Enjoy - PJH

]]> By: rick b http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-13672 rick b Sat, 02 May 2009 12:54:34 +0000 http://blog.kingarthurflour.com/2009/04/17/0417-iron-chef-a-peach-of-a-pie/#comment-13672 I believe the cast iron skillet will prove to be an excellent idea. I am unfamiliar with the pie crust shield. I'll need to research that. I have been dreaming of a rhubarb pie and now I have the impetus to give one a try. I believe the cast iron skillet will prove to be an excellent idea. I am unfamiliar with the pie crust shield. I’ll need to research that.

I have been dreaming of a rhubarb pie and now I have the impetus to give one a try.

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