Ginger Streusel Peach Pie
Every time I've made a pie, I've said "No more pies!" They've frustrated me too much. So what do you think I did yesterday? I baked another pie.
It's not the masochist in me. It's that I don't like not being good at something that I want to be able to do well. So I get frustrated, but I keep plugging away at it. Practice, practice, practice, right?
Texas peach season is in full swing. You can't go anywhere without passing several roadside sellers. When TracyK and Jean raved about this pie on the CTC message board, I knew I was doomed to make it.
Whoa, is it rich! The custard-to-peach ratio is higher than I expected, which makes me wonder if my Texas peaches were too small. They're definitely not the size of Georgia or South Carolina peaches, and even though I did use a pound, maybe my pound was more pit and less flesh?
The pie is delicious -- I had a slice just now with coffee -- and I'm super happy that I made it. I definitely didn't cry, and I don't think I cursed. Well, maybe once. I'd forgotten to shield the crust and flew around the kitchen to find it and put it on. That was minor, though, and definitely didn't frustrate me, just a minor little expletive. Dare I say I can bake a pie without getting frustrated? Eh, I hate to go there yet.
Ginger Streusel Sour Cream Peach Pie, recipe courtesy of King Arthur Flour