Cheryl and Griffith day’s Peach Pies – Design*Sponge

The first time I attempted to make Back in the Day Bakery owners Cheryl and Griffith Day’s recipe for Baked (Not Fried) Peach Pies, the filling was so good that I ate most of it before I could assemble the pies. To me, though, the crust is always the best part of pies and cobblers. So once I managed to make some whole pies and taste the crust with all its buttery flakiness, I knew that I could optimize my eating pleasure by eating the crust with just the juices from the cooked peaches and then spooning the peaches over the ice cream! (That’s the way I deconstruct my desserts!) Don’t be deterred by the length of the recipe — it’s just peaches and pinches and dashes of all sorts of good stuff cooked in a nice crust. But don’t forget, like I did, to add slits to the pie! For another peachy recipe by Cheryl and Griff, authors of one of my favorite baking books this year, try out their Blackened Shrimp Tacos with Spicy Peach Jam! — Kristina

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