pie

peach pie

This is now my favorite kind of pie. Ever. If you haven’t had it, you’ve missed out. But really, you’ve got to make it yourself. A store-bought pie could never compete with the flavor, the texture, the just-right-sweetness of homemade.

I got my 10 peaches at Rosemeade Market, where I work. Local Texas peaches are above all others. And I used this recipe from Bon Appetit, with some adaptions.

First step: blanching them in boiling water (directions here – except I did longer than 40 seconds – more like a minute), and  peeling them, which is easy; they’re just slippery.

Second step: cutting them up. (I’m not sure why I didn’t think to eat any at this point.) You combine these with sugar, I also added some lemon juice.

Third and fourth and fifth steps?: pie crust, which you put in your pan, and spoon in the fruit, and put on the top crust, and crimp the edges, and cut slits in the top, and bake. To make this:

Christmas

^ My sisters and I bring Mom and Dad breakfast in the morning. Tea, coffee, muffins.

^ the Christmas tree.

^ This is the candy cane lady. She’s been in the family for as long as I can remember, but she’s been around for a more than that too – her base says 1954.

^ I made this apple pie.   And for your information, Betty Crocker makes a better pie crust than Nourishing traditions or those girls from the pie shop in Brooklyn. (whose recipes I’ve used previously.)

^ My super cool camera lens mug from Photojojo.

^ Melissa in all her new winter wear, looking like she stepped out of an Anthropologie ad. [handmade boots + gloves, and scarf and forever 21 headband.]

^ Dad held Riette alot. She’s adorable.

^ A big delicious dinner. It made for delicious leftovers too.

^ At the very end of the evening we went to see Christmas lights. I fell asleep on the drive home.