In all seriousness, I don’t usually wear my politics on my sleeve (or on my buttons or my graphic print t-shirts. Not that there’s anything wrong with that!). But in the case of Sarah Palin, I can’t help but loudly declare my distaste. Her hate-mongering and feminist-squashing scare me and my ladybits. So it might sound strange that I decided to make a pie with her moniker dominating the title.
Believe me, I have my reasons and my inspirations. Actually I had two extra pie crusts and some frozen peach slices from the farmer’s market chillin’ in my freezer, and I thought, “Hey! I should make a peach pie!”
Please keep in mind that I had never made a pie before, and…I don’t really like fruit pies? Chocolate pie with meringue, however…
Anyway, I had set my mind on making a peach pie, even if I had very little desire to eat it. Plus, I was inspired by the film, Waitress, an adorable movie about a waitress (played by Kerri Russell) with a miserable life and a knack for making pies. While the pies in the movie mostly look delectable (especially the one with blackberries and raspberries in a chocolate crust), one of the best parts of the film is the pie names. A few favorites: “I don’t want Earl’s baby pie,” “Baby screaming it’s head off in the middle of the night and ruining my life pie,” “I can’t have an affair because it’s wrong and I don’t want Earl to kill me pie.”
Hence, my very own pie named after an incredibly resilient source of misery—“Pretty Please Don’t Pick Palin Peach Pie.”
It would be awesome if people took this pie to their election night parties next week! And for all of you going to a McCain/Palin election night party, you could change the name of the pie to something Palin positive…I guess…if you absolutely had to.
Pretty Please Don’t Pick Palin Peach Pie
1 package pastry for a 9-inch double crust pie (or just buy two pie crusts like I did!)
1 egg, beaten
3 cups sliced, peeled peaches
2 cups blueberries (You can go with all peaches—you’d need 5 cups—or add the blueberries for a twist. I really liked the subtle sour taste the blueberries added.)
2 tablespoons lemon juice
½ cup all-purpose flour
1½ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter
Preheat the oven to 450 degrees. Line your pie plate with one crust and brush with some of the beaten egg. Place the sliced peaches and blueberries in a large bowl and sprinkle with lemon juice. Stir gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches and blueberries and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam (or a heart like I did. I think it makes the whole thing seem a little less malicious and more "folksy!"). Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot. I actually preferred it when room-ish temperature, but everyone has their pie preferences! Enjoy!