Please forgive me Pie Eaters for missing my assigned Monday post. I hope my offering of Honey Bourbon Caramel Peach Pie makes up for it! I was in Ohio visiting the fam and Monday just rolled by like a tumble weed. But guys, this pie is AMAZING!! I accidentally made it with whole wheat flour and it turned out pretty darn tasty! In this post I wanted to tell you all about wheat and flour and the Midwest and blah blah blah but, alas, I just got home from the airport and I’m due in the hospital (to work) in just a few hours, so short and sweet is what’s on the menu. What I will say is that, while spending time in Ohio, I had the honor of talking to two women over 90 years of age about pie (one being my granny and one being my sweetie’s great aunt) and it was a hoot! Old ladies and pie might be tied in first place on my “favorite things” list! Okay, kisses to you all and I’ll see you next week!
Hello Pie Eaters!!! I just woke up on this blustery and soggy Sunday morning and ate a piece of Stone Fruit Pie for breakfast and, let me tell you what, I’m never going back to cereal!
When I was upstate a few weeks ago I ate a lot of peaches and plums and, folks, when you get your mouth on a good stone fruit it really is like eating sunshine. I was so enamored
with the juicy goodness…then my sweetie’s mom, Lori, told me about a stone fruit pie recipe in this month’s Bon Appetit and I said, HOT DAMN sign me up! This recipe was really fun to make and when the fruit was all cut up in the bowl it looked like a sunset. The recipe has you add sugar to the fruit, let it sit for an hour and then drain off the juice. This is a really helpful step if you want to have a non-runny filling. As a little pre-pie treat I added the extra fruit drippings to my iced tea and it was bangin’! I was feeling a little nervous about the lattice top but then I just looked the lattice top in the eye and said, “I will master you!”…and that’s just what I did, Pie Eaters. I used this helpful video as a little Lattice Top 101 and went for it. It wasn’t so hard! If you have been wanting to try a lattice top, now is the time!
So I don’t know if you have been picking up on all of my sun references in this post but it was a little foreshadowing for this week’s geeky science lesson on PHOTOSYNTHESIS! Don’t be afraid, I’m gonna break it down real simple-like. Photosynthesis is the bomb! It’s the process where plants take CO2 (carbon dioxide – the stuff we breathe out as waste), water and sunlight, and turn those things into sugar! Now if that’s not magic, people, please tell me what is. So when you bite into a fresh-picked nectarine or peach that is literally made from sunlight and still warm from the sunshine, and the juice fills your mouth and drips down your chin, it’s like you are tasting the sun. Then that fruit becomes a part of you as your body breaks it down, and in that process the sun becomes a part of you too. Do you see how lucky we are? This might not be how a scientist who believes in science would explain it, but I’m a scientist who believes in magic and that’s how I see it.
I also want to tell you that in the process of photosynthesis the light is absorbed into the plant mostly by way of a pigment called chlorophyll. It is present mostly in the leaves of plants and is what gives them their green color. Chlorophyll is best at absorbing light from the blue portion of the light spectrum, followed by the red portion. However, chlorophyll does not use the green portion of the light spectrum very well and that is why the color green is reflected from the leaves. Doesn’t that blow your mind?! The leaves absorb all the colors of the light spectrum but green, so that is what color the leaves seem to us. We associate green with life and health, but really it’s the least useful part of the color spectrum as far as our food source is concerned. Nature! You win!
See you next week, Pie Eaters!
p.s. Thanks Molly for taking the wheel while I was out! Your pies looked yummy! Wish I could have had a piece!
p.p.s. Thanks Olivia for the photos. You made the pie feel famous!