I wrote first thing this morning, of course.
But one of my other projects today was to make postcards from some of my photographs. The photo of the cards didn't come out as well as the cards themselves.
I'm sending these to a big-time writer who has been kind enough to carry on a correspondence with me for a couple of years. I'm sure she does this for a lot of writers. She uses postcards, so I thought I'd make her some and put postage on them so she can continue her good work.
I would like to say in my defense that this peach/blueberry pie is only the third pie I've ever made. And that I don't think the thermostat on my oven is right, because I had to leave it in there for about 20 minutes longer than the recipe called for to get it browned at all.
But for Pete's sake, will some one help me with this whole sealing the crust issue? I made cute little scallops around the edge of the pie plate, but you can't tell it now. It sort of got pulled taut during baking. Any clues for me? Just leave a lot more when I trim the dough in the first place??
From sampling the filling that oozed out onto the aluminum foil (I have learned a thing or two around the kitchen after all), it's gonna be delish. The peaches are from our crop last summer, frozen lo these many months.
Cool Thing: My essay, "It Ain't Las Vegas" is now available online (without most of the photos, sadly) at Weber: The Contemporary West. Check out the other writers, too. It's a good journal!
4 comments:
what a neat idea for your writer friend...the post cards look great, by the way. Next time I see you I will show you how your grandma sealed her pie crusts...and she was an expert! k
Yay! I'm a willing student of the pie!
Very cool to make a pie. I can only do pumpkin with no crust on top so I am no help at all. And congrats on the journal being online!
Liz-
Thanks! I am actually cheating and using Pillsbury crust mix for now. Still requires rolling, etc., but no special oil-type products. I have to say, though, that the peach/blueberry combo was fabulous! I have never been much of a fan of peach pies before, because they are usually made with canned peaches that don't really taste anything like a real, live peach. These peaches were wonderful. Didn't add any spices, just sugar and butter and a thickener (corn starch.) I may be hooked.
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