Hey y’all, it may seem like I’ve dropped off the face of the planet but I’m still alive and kicking. It’s been a busy, tiring summer and I just haven’t had it in me to get into the kitchen to bake and then sit down at my computer to write about it. Plus, there are totally important things happening in the world, y’all, that needed my attention.
I’m a total Hollywood gossip whore and I spend way too many minutes of my day reading “mah stories” on Lainey Gossip, Dlisted, Go Fug Yourself and Entertainment Weekly, just to name a few websites. The big entertainment story this week has been Miley Cyrus’ performance at the MTV Video Music Awards. I never watch award shows because they’re ridiculously long and often supremely boring. When social media basically exploded with rantings and ravings about the performance, I had to Youtube it immediately.
Sure, she didn’t sound great. Sure, she can’t really dance. Sure, she was grinding on giant stuffed bears and on Robin Thicke, who was wearing the equivalent of penitentiary formal wear (yeah yeah, I get the reference. You’re a grown man doing salacious things with a girl who looks underage. Jail bait and faux-pedophelia are high-larious!). As a woman, I wasn’t offended. Miley’s been going through this stage where she’s trying to be hardcore in order to destroy her goody-goody, wholesome Disney image. It’s what countless other child stars have done since the time children started becoming stars.
So I can’t really get behind all the vitriol being thrown Miley’s way. What really freaked me out was how crazy white her tongue was! Girl has some health issues that need to be addressed. I’m pretty sure (no I’m not) that a tongue that white is an early sign of scurvy (I’m pretty sure it isn’t).
I’m more concerned about the fact that being buck ass nekkid is the new fashion trend, even more so than before. There are so many singers, actors, models and God forbid, normal people wearing bikinis with a mesh “dress” over top. Just because your skin is covered in something that technically counts as fabric doesn’t mean you’re clothed, especially when it might as well be saran wrap. And they’ve stopped wearing pants. Pantlessness is a thing. How is this a thing?!
Am I just a super conservative prude? Wait, don’t answer that.
Is anyone a hard core fan of the Simpsons like me? It’s times like this where someone needs to shriek, a la Mrs. Reverend Lovejoy, “won’t somebody please think of the children?!”
Anyhoo, I’ll stop climbing on and off of my soap box long enough to make a big announcement. I actually made pie crust.
Edible pie crust. Beautiful, buttery, crispy delicious pie crust. Me. The one who has had her ass handed to her several times by the damn thing. I did it. I owned it. Like a boss. And all thanks to this amazing post by my sweet friend Courtney of Neighborfood. She was on a mission to find the ultimate pie crust and tested three different recipes, using different fats, to find out which was the best. Courtney’s amazing and so are her pie crusts. If you’re anything like me and need someone to teach you the ways of creating pie glory out of fat ‘n flour, you need to check out her post.
I used Courtney’s all butter pie crust recipe and it worked like a dream. She also lists a number of supremely helpful tips that I utilized (two magic words: parchment paper).
With respect to the filling, it’s pretty simple. I adapted mine from Smitten Kitchen:
6 peaches, sliced (I left the skin on. It gets super soft from baking and you can’t even tell it’s there)
1 1/2 cups blueberries
juice from one lemon
1/4 cup granulated sugar
1/4 cup light brown sugar
1 tsp ground cinnamon
1/8 tsp nutmeg
1 tsp ground ginger
1/8 tsp salt
3 tbsp corn starch
egg wash & sugar for the crust
Prepare your pie crust and place it in your pie plate. You don’t need to pre-bake it.
Preheat the oven to 425 degrees F.
Slice the peaches and place in a large bowl with the blueberries. Squeeze the lemon juice over top and set aside.
In a small bowl, combine both sugars, cinnamon, nutmeg, ginger, salt and corn starch. Add it to the fruit and toss together until coated. Pour the fruit plus any accumulated juices into your crust. Cover with your top pie crust or lattice top (that’s my next goal – making that pretty criss-crossed top!). If using a top pie crust layer, cut slits so that steam can escape during baking. Brush with egg wash and sprinkle with sugar, if desired.
Bake the pie at 425 degrees F for 20 minutes. Afterwards, turn the heat down to 375 and bake for another 30 to 40 minutes, until the crust is a deep golden brown and the filling is bubbling. If your top is getting too dark, you can cover it with aluminum foil.
Words of warning: my filling did spill over a bit so it might be wise to place your pie pan onto a baking sheet (I’m not looking forwards to cleaning my oven!).
Remove from the oven and allow to cool for at least two to three hours before serving. It’s fine if you eat it warm but the filling will be runny.
I can’t believe how delicious this tasted! I’m not saying this to toot my own horn. Seriously, I have Courtney to thank for the gorgeous pie crust. The filling was perfect – not too sweet, with fruit that was soft and luscious.
With a giant scoop (or two, cause that’s how I roll) of ice cream, this is the quintessential summer dessert.