It's January which means it's raining in Portland with occasional drizzle breaks. I've just returned from a trip to the coast with my sweetie and I'm making mental plans for tonight's dinner. Fresh Dungeness crab, melted butter, steamer clams, an arugula salad and pie.
Not just any pie but fresh fruit pies -- made with frozen fruit -- but, but, but can I call it a fresh fruit pie if the fruit is frozen?
The berries came from the back yard, and peaches were frozen at the peak of ripeness in August.
I couldn't decide weather to make a peach or berry pie so I'm making one of each.
I've never used my pie recipe with frozen fruit so I'm interested to see how it works. I think the only change I'll make is to bake them longer at both settings.
I have very little anxiety about my pie prowess but I am a little worried about the berry pie. The fruit came from the yard, picked and frozen immediately, still warm from the sun. I checked pretty carefully but I hope there aren't any bees in with the berries.
I baked the pies with the fruit still semi frozen.
I used two kinds of egg wash. Egg yolk on the peach pie, egg whites on the berry pie. I must say I like the look of the peach pie, brushed with egg yolk and cream. It was shiny and a lovely shade of brown.
The berry pie was a mess. Soupy but delicious. The peach pie was perfection.
The additional time was spot on. So, subbing frozen fruit works just fine. Simply up the bake times.
Pie One On and Love Big.
PS: Happy nine month luna-versary to CeeLee and the Houseboy. It's been a blast.