Thanksgiving holds a lot of pressure for food bloggers. I’m sure you can relate… we all want our pictures to look like our food just jumped off the page of Martha Stewart’s blog. However, the truth is not always as perfect as we would like to imagine.
Case in point, my Thanksgiving dinner. I had grand plans of photographing the turkey prior to being carved, getting a spread of all the food on the table, and taking a mouthwatering picture of my plate before I began eating. The truth? I was a sweaty mess laboring away in my kitchen working to simply ensure that everything came together relatively around the same time. Fancy pictures you ask? Ha. This is what Thanksgiving looked like in my apartment.
But the picture tells you everything you might want to know. My guests loved their food (reference empty plates), the turkey came out just fine (trust me), and I managed not to burn anything (again, trust is crucial). Besides, Thanksgiving is all about the people. And that’s what made the day special for me.
Today the bustle of the Thanksgiving holiday officially ended for me. My tiny studio apartment said goodbye to its last visitor and the peace and quiet are settling in. Truth be told, I’m a little lonely without anyone to share the space with me.
I’m a little behind the game with my post, but I wanted to share a recipe for peach apple pie that Matt’s mom shared with me. She recited the recipe by memory and explained that it’s not an exact science. Easy to say if you’ve been making pies for years!
Apple Peach Pie
1 package prepared pie crust
4 apples, cored and sliced
10 ounces canned peaches
1/2 cup sugar
1/2 cup water
1 1/2 tablespoon lemon juice
1 teaspoon cream of tartar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Place a rack in the middle of the oven and preheat to 350 degrees F.
Using prepared pie crust, line a 9 inch pie pan. Poke holes in the bottom of the crust to ensure it doesn’t puff up while baking. Place crust in oven and bake for 10 minutes or until lightly browned. Remove from oven and cool.
In a large pot on the stove, combine apples, peaches, sugar, water, lemon juice, and spices. Over low heat, simmer all ingredients for about 10 minutes or until the mixture begins to thicken. Remove mixture from the stove and allow to cool to room temperature. After mixture has cooled, pour into the pie pan.
For garnish, core 2-3 apples and slice thinly. Soak slices in lemon juice to prevent from browning. Arrange slices in a pinwheel fashion to create a flower design.
Bake pie for 45 minutes to 1 hour, or until the pie mixture begins to bubble slightly in the oven.
Heather’s Helpful Hints
As Matt’s mom mentioned, making this pie isn’t an exact science. If you find that your pie filling is to runny, try thickening it with some corn starch. Simply mix some corn starch with water and slowly add it to your filling mixture until you have reached the desired consistency.