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Well, technically an apple peach mint pie. And BOY, is it good!
Obviously, peaches are out of season and I've never talked about canning, i.e. I don't do it. Thursday after work I picked up some apple/peach pie filling and fresh mint, but I forgot the lemon, which I picked up Friday after my accident.
I found this recipe for a no-bake peach pie, and it worked quite well. I did a fine chop on a small number of mint leaves, producing about 2 tablespoons worth. I decided to multi-use the lemon and zested and juiced half of it, then, having learned a lesson from a previous bake, went after the zest with a knife, hacking it in to much finer pieces. Half the lemon produced the tablespoon and a bit more that would be later needed.
While the pie is perfectly edible, it was a little difficult to make. The main problem was that the recipe assumes using only canned peaches, which are normally packed in their own juices. The juice this apple/peach mix was packed in was more of an almost gell, so when it came to mixing the corn starch et al, the result wasn't quite what I was expecting based on my previous experience of making a corn starch slurry when I did a cherry pie previously. Before making the slurry, I decided to go ahead and juice the second half of the lemon and add that into the corn starch.
Regardless, after overnight in the fridge, the pie set reasonably well. And we cut into it a few hours ago and it was amazing! The mint plus the apple and peach was very complimentary, and while the lemon wasn't readily apparent, I think it added a low note that bolstered things overall. It was a bit more of a production than I had expected, but that was more from this being the first time with this recipe and doing an on-the-fly substitution.
Still, highly recommended recipe. Adding mint to a peach pie, regardless of your politics, is a really nice thing.
I'll probably post a picture later.
Obviously, peaches are out of season and I've never talked about canning, i.e. I don't do it. Thursday after work I picked up some apple/peach pie filling and fresh mint, but I forgot the lemon, which I picked up Friday after my accident.
I found this recipe for a no-bake peach pie, and it worked quite well. I did a fine chop on a small number of mint leaves, producing about 2 tablespoons worth. I decided to multi-use the lemon and zested and juiced half of it, then, having learned a lesson from a previous bake, went after the zest with a knife, hacking it in to much finer pieces. Half the lemon produced the tablespoon and a bit more that would be later needed.
While the pie is perfectly edible, it was a little difficult to make. The main problem was that the recipe assumes using only canned peaches, which are normally packed in their own juices. The juice this apple/peach mix was packed in was more of an almost gell, so when it came to mixing the corn starch et al, the result wasn't quite what I was expecting based on my previous experience of making a corn starch slurry when I did a cherry pie previously. Before making the slurry, I decided to go ahead and juice the second half of the lemon and add that into the corn starch.
Regardless, after overnight in the fridge, the pie set reasonably well. And we cut into it a few hours ago and it was amazing! The mint plus the apple and peach was very complimentary, and while the lemon wasn't readily apparent, I think it added a low note that bolstered things overall. It was a bit more of a production than I had expected, but that was more from this being the first time with this recipe and doing an on-the-fly substitution.
Still, highly recommended recipe. Adding mint to a peach pie, regardless of your politics, is a really nice thing.
I'll probably post a picture later.
