If you want to make thirty gray hair-inducing decisions all within about five minutes of time, then you should buy plane tickets to San Francisco for your third marathon.
Trip insurance. Do you get it? Does it make your stomach rise up into your throat each time you click the button that says “No, I’m not interested”?
Do you have to self medicate with nutella before deciding whether you’re gonna go window or aisle?
Do you even have nutella in the house? (Don’t. It’s not a good life decision.)
(Especially not when you have plane ticket purchasing in your future.)
And how many days do you take off to run this marathon? Is three excessive? No, but is it more excessive than running 26.2 miles?
After all was said and done, a jar of nutella had mysteriously disappeared, and three hundred something let’s-not-talk-about-it dollars were removed from my bank account, pie baking suddenly wasn’t a recreational activity.
It was oxygen. Necessary.For.Life.
If you’ve got a case of the Wednesdays then I know you know I how I felt.
And for you, my friends, I have good news.
This pie may have been baked on Saturday. But it’s totally a Wednesday kind of pie.
An easy peasy make-pie-crust-in-a-food- processor kind of pie.
A cut-up-those-peaches-you-already-have-in-your-fridge kind of pie.
A Joanne-substituted-Greek-yogurt-for-sour-cream-so-you-can-call-this-health-food kind of pie.
See what I’m saying? Wednesday material, right here.
The creamy dreamy filling will make you totally forget that you have two days of work left before you can wake up at five both days over the weekend to run before it gets to be ungodly temperatures of hot sleep in.
So go ahead and throw out that jar of nutella you promised me you don’t have. You won’t be needing it anymore.
Classic Pie Dough
Makes 2 balls of dough, enough for 2 single-crust 9-inch pies or one double-crust pie, adapted from Baked Explorations
- 3 cups AP flour
- 1 tbsp sugar
- 1 tsp fine salt
- 1 cup (2 sticks) cold unsalted butter
- In a medium bowl, whisk flour, sugar and salt together. In a measuring cup, stir 3/4 cup water with several ice cubes until it is very cold.
- Cut the cold butter into cubes and toss them in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the butter pieces are the size of hazelnuts.
- Pulsing in 4-second bursts, slowly drizzle the ice water into the food processor through the feed tube. As soon as the dough comes together in a ball, stop adding water. Remove the dough from the food processor and divide it in half. It will feel and look sticky. Don’t worry.
- Flatten each piece into a disk and wrap first in parchment paper and then in plastic wrap. Refrigerate the dough until firm, about 1 hour. It can be kept refrigerated for 3 days or frozen for 3 months. Thaw it in the fridge before proceeding if freezing.
Peaches and Dream Pie
Makes one 9-inch pie, adapted from Baked Explorations
- 1 ball Classic Pie Dough
- 10 canned peach halves or about 2 1/2 cups fresh diced peaches (I used fresh)
- 2 large eggs
- 1 cup greek yogurt (I used non-fat)
- 2 tbsp honey
- 1/4 tsp salt
- 1 cup firmly packed brown sugar, divided
- 3 tbsp + 1/3 cup AP flour, divided
- 4 tbsp cold unsalted butter, cut into 1/2-inch pieces
- Dust a work surface with a sprinkling of flour. Roll the dough ball out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into place, folding any overhang under and crimping the edge as you go. Cover the crust in plastic wrap and refrigerate it for at least 30 minutes. Preheat the oven to 375.
- Arrange the peaches cut side up on the bottom of the pie shell. In a medium bowl, whisk together the eggs, greek yogurt, and honey until they just come together. Sprinkle the mixture with the salt, 1/2 cup brown sugar, and 3 tbsp flour. Whisk until just combined. Pour the mixture over the peaches.
- Place the remaining 1/2 cup sugar, 1/3 cup flour, and butter in a bowl. Use your hand to work the butter into the dry ingredients until the mix looks like coarse sand. Assemble the pie. Sprinkle the pie topping across the filling and bake for 45 minutes, or until the filling is bubbly. Make sure to put a sheet pan on the oven rack directly below the pie to catch any filling that bubbles over. Let the pie cool overnight before serving.
I am submitting this to Bake with Bizzy over at Bizzy Bakes.