Georgia on my mind

All right. The first pie has been prepared, baked, cooled, and eaten! Here’s the evidence.

First of all, it is worth noting that I accidentally chose this CD as my pie making soundtrack. Not kidding. Didn’t choose it on purpose. I laughed out loud when “American Pie” started playing.

I took a shot of these empty bowls. The inside of the large one foreshadows today’s pie adventure…PEACH! I chose peach for a few reasons:

Not only do we live in Georgia, but my husband and I met here–actually in Palmetto, Georgia–in June of 1995. Because of this, no matter where I live, Georgia will always be home for my heart. And everyone knows that Georgia is all about the peaches.
Peach is one of my husband’s favorites (see reason #1).
The peaches looked just right at the grocery store.

This time, I used a Pillsbury refrigerated crust. I will eventually make some homemade ones, but in case I suck at that, I decided that I didn’t want to be discouraged right out of the gate. They were super easy to use.

An interesting confession to make–I can’t recall ever peeling a peach before today. It was not that hard, except that my knives aren’t sharp(and they never will be because I put EVERYTHING in the dishwasher) and peaches are SLIPPERY. In any event, they all got into the bowl.

I used a recipe I found online with not too many ingredients: flour, peaches, cinnamon, nutmeg, salt, butter. Everything worked out just fine, and I happened to have these cool crust thingies that my mom gave me years ago as part of a Christmas gift. I put them on after about 10 minutes, and they really did help keep the crusts from burning. I took them off for the last 10 minutes to make sure it was crispy enough. All in all, the pie took about 40 minutes to bake. I think it took me around 40 minutes to get it in the crust–what with those slippery peaches.

It turns out that the hardest part of all was waiting for the pie to cool. In the past, I’ve just cut into the thing–not known for my patience (just ask anyone). But today, I waited one hour and twenty minutes. I knew that if there was any chance of the pie staying together, it would have to cool a bit. And it kinda did! It stayed warm, too, which is important to me, because I had mine with vanilla ice cream, which was perfect. Here’s the whole pie and a slice. The slice isn’t perfect, but I felt good about it at least resembling a triangle. And once I tasted it, I cared very little about its shape.