Pie run complete

One piece for afternoon tea, piecing in the background for now.

 Two pieces in the fridge. The rest wrapped and frozen for future reference. Probably next visit of Handsome Son.

The fact I thought I'd better freeze some indicates that this is seriously good, and needing restraint on my part.

Pie happened

So a friend who decided she'd never use it,gave me a ready-made piecrust thing. I'd never used it before, so that was interesting. I'm a good pastry maker when I can be pestered to do it. Not a brag,  just a fact of having naturally cool, dry hands. So I haven't used ready made before, but okay, trying it.

And since I had some gala apples and ripe peaches, it seemed like a nice two-season pie idea.

I did macerating a la Rose Birnbaum, where you season the fruit, with the usual sugar,nutmeg,cinnamon, cornstarch, lemon juice and let the juices flow for an hour.

Then you drain the fruit, catch the liquid and reduce it to about half,  as you see above on the stove, thereby raising the flavor from one to five stars, then pour the reduction back over the fruit in the pie crust. Then you put the lid on.

It's really worth the extra step. Much better than putting all the same seasoning in then baking right away.

Then you go off and do useful things, or not, as it bakes at 425f. I even remembered to put the foil around the edges so they wouldn't brown too fast.

And here we go.