A BA Kichen Primer: Fruit Pies
Bon Appetit Magazine, June 2015, p.33-38
Pie Crust Recipe
I've made a Blueberry Ginger Pie and now a Peach, Blueberry and Ginger Pie using the pie crust and filling recipe in the June issue of Bon Appetit. It beats all fruit pies I've ever tasted.
- Crust recipes, in general, never seem to make enough dough for the bottom and top. It's so odd. When they do, the crust just seems too thin. For the pie pictured above, I decided to make a crumble for the top.
- I don't think the pie crust needs as much butter as it calls for (1 cup + 2 tbsp). I may test cutting it down just a tad next time.
- Make sure to set the pie plate on a sheet pan lined with foil. The pie will bubble over with its yummy goodness.
- Serve the pie with homemade ice cream -- bourbon vanilla bean ice cream went great with the peach, blueberry and ginger pie.