Sunday, March 20, 2011
Last Monday was International Pi Day. Why? Since March 14 is 3-14 which everyone who ever took a math class knows are the first 3 digits of the mathmatical constant. Get it? It took me a minute myself but I say it is because I am not much of a math wiz (just ask Mr. Gooch), but I like to think I am a bit of a baking wiz so in honor of Pi Day, I made us a pie. A fruit pie, peach melba to be exact. There is just something about the sweet of the peaches and the slightly tartness of the raspberries that makes me swoon whenever I think of the combination of flavors. Just writing this is making my stomach rumble and is spiking my need to see if there is any pie left in the fridge.
I used a recipe I found on http://www.food.com/ as the basis but tweaked it a bit since I now have trouble following pie recipes to the letter. Why? I blame my husband and his constant tweaking of various recipes. He is rubbing off.
Since we are just now coming out of the depths of winter (I still have snow in my yard), I used frozen fruit in the pie, adding a bit more flour to counteract the extra juices of the half thawed fruit. I also skipped a couple of ingredients (nutmeg, not a fan). and added extra creamy vanilla instead of the which cholocate raspberry truffle ice cream referred to in the food.com recipe here. All my changes and modifications are found in the recipe below.
And don't forget to mark your calendar for July 22, which is Pi Approximation Day since 22/7 (the date in date/month format) is the common approximation of pi. And another excuse to bake a pie for your friends, family, office mates or for yourself.
Peach Melba Pie
(Source: modified from food.com)
1 refrigerated pie crust
2-16 oz bags (4 cups-ish) of frozen peaches, thawed for about 30 minutes
1.5-16 oz bags (2.5 cups-ish) of frozen raspberries, thawed for about 20 minutes (2.5 cups-ish)
1 teaspoon fresh ginger, peeled and grated
2 tablespoons seedless raspberry jam, melted
1/3 cup flour
1/2 cup sugar
Vanilla ice cream (optional)
Preheat overn to 375
Line baking sheet with foil, place on rack in lower 1/3 of the oven.
Line 9-inch pie pan with crust.
Toss peaches with sugar, flour and ginger.
Spoon into crust, distributing evenly.
Mix raspberries with the balance of the melted jam.
Spoon raspberries over peaches. (if there is any liquid from the frozen berries, do not add to the pie, there is enough liquid in the peaches and berries).
Place top crust on pie, crimping the top and bottom edges together.
Cut a number of holes in the top to allow steam to escape.
Bake for 1 hour 30 minutes or until filling is bubbly and the crust is light brown.
Let cool on rack.
Serve with ice cream. Print this post