Mini Peach Pies

434.  Personal sized pies are a perfect treat any time.  These little beauties are filled with fresh peaches and a hint of cinnamon.  I follow directions for any two crust pie but divide the dough perfectly between 6 muffin tins.

I divide the dough into 8 equal pieces reserving 2 pieces for the lattice top.

Once I fill and place the lattice tops on, I brush with water and sprinkle cinnamon and sugar over the pies.

Bake as you would for a pie but reduce the time till you see the filling bubbling.

"If I'm going to have something rich and yummy, I'm not reaching for prepackaged brownies.  I'm going to make a pie from scratch."

~Marisa Miller

Fruit Pie Glue

348.  Fruit Pie Glue
Did you ever think you would see the words "Glue" and "Pie" in the same title?  Well, this is a great secret of professional bakers they keep under wraps.
While visiting a friend this past summer I learned of this great secret to keep your fruit pie from that runny disaster when the corn starch doesn't seem to thicken just so.  Or when you slice the pie too soon before it cools completely.  This "Glue" creates a perfect thickness so you can go ahead and slice a semi-warm pie and not worry about the filling spilling out into the pie plate.  You will be so surprised.

 Note the texture to achieve for the perfect "glue".  This may be mixed with fresh or frozen fruit.

 It will be perfect every time.

 Make sure to always vent your pies with large slits in a two crust pie or use a lattice top as pictured.
(Photo courtesy Chris R.)

"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life.  Baking is done out of love, to share with family and friends, to see them smile."  -  Anna Olson

Strawberry Rhubarb Pie

287.  A new food market opened in our neighborhood called Fairway.  I love all the extra special items you can pick up there.  Fresh roasted coffee, seafood, cheeses from all over the world. And items I usually drove to Amish country for.  As I walked through the frozen section I spotted frozen rhubarb.  I have never seen this in our regular grocery store.

I grew rhubarb in my garden years ago but it doesn't seem to like the soil in my garden now.

Frozen rhubarb is exciting!  So I looked a little more and found frozen strawberries and now I had a plan...Strawberry Rhubarb Pie!

 You need pie dough for a two crust pie.  Roll out the first crust and place it in your pie plate.
Pour frozen rhubarb and strawberries into a mixing bowl.  Add 2 cups sugar and 4 Tablespoons tapioca.  Zest a lemon and add about 1/2 teaspoon of lemon zest.  Mix all together and set aside till the fruit thaws.

 Mix the fruit to completely cover with sugar and tapioca.

 As the fruit rests and thaws, roll out the second crust and cut it in strips to make a lattice top pie.

 Once the fruit is thawed, pour into your pie crust.

 Take the strips of dough and make a lattice cross pattern over the pie placing closely together so the tapioca and fruit can create steam to cook the filling.

 Bake at 350 degrees for 50-60 minutes.

 This is a beautiful pie and you don't have to wait for Strawberry season...just check your local Trader Joes or Grocery store.

"Character is like a tree and reputation like its shadow.  The shadow is what we think of it; the tree is the real thing.
~Abraham Lincoln