There must be something genetic in those of us with Pennsylvania Dutch (actually German) ancestry who never met a pie we didn’t like. Well, maybe those too-fluffy cream pies aren’t high on my list, but anything with fruit, well, that sounds like breakfast, lunch or after dinner to me.
Last weekend I bought fresh blueberries and peaches, and I couldn’t decide which to turn into pie, so I put them together, with lemon juice, ginger and nutmeg and a smidge of cinnamon in the crumb topping. Was that ever a yummy combination!
In the old days, I never, never, never would have made anything but crust from scratch, but sometime last year I discovered Pillsbury refrigerator crusts. I have pronounced them supremely efficacious and delicious for everyday pie and now buy them in quantity at Sam’s Club and stock them in the freezer.
It takes only a little time in the fridge to thaw one – don’t try thawing in the microwave, even though there are directions to do it on the package, or you will likely get a goopy mess. So, I’ve decided that if ready-made crust means more pie, I’m all for it. I now reserve scratch crust for special apple or pumpkin praline occasions.
My only disappointment with the peach-blueberry pie is that I seem to always buy peaches with cling stones – stores around here seem not to label their peaches for the unwary lured by 99 cents a pound. So I ended up with peach clumps instead of peach slices in the pie.