Beer and Baked Goods Saturday featured peach pie. Fruit pies are very simple but with this peach pie what was most important was the fruit to crust ratio. The filling involves peaches and a little sugar, flour, and salt. Peaches are not in season yet so I used canned peaches (and people could tell the difference). I chose a lattice double crust in an attempt to try something new! The pie looked nice and tasted great.
When making the pie I was concerned about the fruit letting out juices during the baking so I sprinkled a thin layer of bread crumbs on the pie crust before filling the pie. The bread crumbs are pretty much flavorless but would absorb any extra juices of the peaches. I had an issue with the fruit juices when I made blueberry pie so I tried to fix this problem. It most certainly worked, my pie held together when I cut and served it and as always it was a success at Emitt's (even when served with a bottle of Miller Lite).
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