Skip to main content

A Not so Beautiful Disaster


This is a peach and blueberry (not sure what to call it...hmmm) flat pie. It was a lovely looking disaster. I had a few apples in the fridge, so I thought I would make a tart or something with them. Not pictured is the apple tart...it didn't have much of a chance.

So the bad: the recipe called for Granny Smith apples. I had some lovely peaches, and a few 'past their prime' apples. I went with the peaches, but peaches have a lot more liquid than the apples and they aren't afraid to show it. Liquid squelched out of those peaches at an alarming rate, and the sugar in them along with the butter and sugar on top of the peaches, mingled into a caramelized, then blotchy burned, mess. Some traveled under the crust and ruined the outer rim, which was a complete shame, since the crust was lovely. It resembled a thin layer of crispy croissant dough, and if those peaches hadn't ruined it, I think I may have eaten way more of it than necessary.

Other things that went wrong: the peaches were not sweet, even with the sugar added, creating a sour, unpleasing overall flavor, especially when getting some of that after burn flavor mingled with it. Yuck. Oh, and then as I was putting the camera away, my two year old decided to take a cookie cutter to it and make some pretty designs. The flat pie was utterly disfigured and abused. What a mess.



The apple edition was not any better. At all. Mostly because I used apples that were pretty much over the hill, so to speak. The moisture was all but a memory in those old gals, and it really showed in the final product. I think Tex, our dog, really enjoyed it though. But seeing as he enjoys eating my kids sidewalk chalk, he isn't really a discerning critic in any manor.

So, there it is. I can't stand it when I make these kind of cullinary mistakes, yet there are many lessons one learns in doing something (or many things) wrong. Case in point - don't use peaches in a flat pie. Ever.

Comments

HLM said…
Hiya! The pictures you posted don't show anything ugly or disasterous at all. They show exactly what my tongue wants to taste now that you've planted the seed in my mind. I'm sure the lessons you've learned will make the next peach dessert you make so much better than you could even hope!

Glad to be home and reading up on your adventures again. Let's hear some more!

Love!
Ashley said…
You are hilarious Lindsay!
hmmm, i was hopeful in the beginning that the taste was great despite your critque of it's physical appearence.

thanks for teaching us that lesson.

on the subject of apples, i'm not sure you get gravensteins down south. they are SO in their prime and delicious (at least to eat raw, not sure how they taste to bake with).

Popular posts from this blog

Beware of Trader Joe's Imported Penne Pasta - Stow-Aways on Board

Prepare to be grossed out - yes, I know Halloween is over. This is serious. I do this for public health reasons, and because it made me want to swear off pasta and Trader Joe's for a long long long time. Doesn't that suck? Yes, yes it does.

A few days ago I made a sauce for pasta and grabbed the package of Trader Joe's Imported form Italy Penne. The water had not boiled yet, so I put down the package and then I noticed something moving. Black and moving. Lots of black and moving and some dead, black and not moving.

The completely sealed pasta bag crawled with who knows what kind of little black bugs (see picture below and fill me in if you know), made me lose my appetite. I got out my camera and shot these pictures, but the pre-flash made many of them hide (guess they don't like bright light).
I am sooo thankful that I hadn't just opened the package and poured the contents into the boiling water - how many times had I done that...not looked at pasta before pouring it…

321 Dough - Multi-Purpose Recipe, Repost of Recipe

For anyone who is interested in my 321 Super Secret Dough, here is the recipe. I hope you all try it! It only has six simple ingredients and takes minutes to make. This dough can be transformed into homemade pizza, rustic artisan-style bread, crispy breadsticks, savory flatbread, mini calzones (pizza balls), and much more. Even better, it can be made days in advance and kept covered in the fridge to be used at a later date. I call it the 321 recipe because it has 3 cups of flour, 2 teaspoons of yeast, sugar and salt, and 1 2/3 cups of water. 


• 3 Cups AP Flour
• 2 Teaspoons Yeast
• 2 Teaspoons Kosher Salt
• 2 Teaspoons Sugar
• 1 2/3 Cups Lukewarm Purified Water

1. Place the flours, yeast, salt, and sugar in a large bowl and mix with a fork until ingredients are evenly distributed.
2. Add the water and stir with a spoon until flour mixture is evenly wet (about a minute). Cover with a clean dishtowel and let sit for about 2 hours in a draft free area.
3. You can use the dough at this point, or …

Ode to Coffee, Something I Never Thought I Would Love SO Much

The signs have clearly been there - my favorite ice cream flavor since childhood: Coffee (even better yet with toffee crunch pockets hidden inside), but until relatively recently I have not been a coffee drinker (babies and the lack of sleep that come with them helped the coffee gods lure me in). I passed up numerous perfectly made Italian espressi with gorgeous deep caramel colored crema rising to the top (anyone have a time machine?), but now the day hasn't begun until the espresso machine does.