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Old 09-04-2010, 08:24 PM   #11
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The tapioca acts as a thickener for the juices, same a the flour will or even corn starch.
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Old 09-04-2010, 11:17 PM   #12
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The fact that you mentioned no sour cream nor cream cheese suggests that you want a healthy dessert, so let's start with the pie crust:
No-Roll Pie Crust

Not quite as flaky as the traditional pie crusts.


Ingredients:
½
Whole wheat flour
½ cup
White flour
¼
Cup corn oil
3
TBSP buttermilk or natural yogurt

Directions:
Combine ingredients in a bowl.
Toss with a fork until thoroughly combine, then press on sides and bottom of an 8.5 inch pie plate. Bake as with a regular pie crust. Let it cool.
Soak 1-1/2 envelope of unflavoured gelatine in some fruit juice (the juice produced by the frozen peaches, if any) and warm to melt. Purée 2 cups of thawed peaches and mix with 1/2 cup of peach yogurt and gelatine. Fill crust and refrigerate until set.
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Old 09-05-2010, 09:13 PM   #13
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Quote:
Originally Posted by DaveSoMD View Post
The tapioca acts as a thickener for the juices, same a the flour will or even corn starch.
Exactly
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Old 09-05-2010, 11:14 PM   #14
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Tapioca is a thickening agent.
I have never used self rising flour for a cobbler.
Let me know how it all works out :)
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Old 09-12-2010, 11:05 PM   #15
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Quote:
Originally Posted by zfranca View Post
The fact that you mentioned no sour cream nor cream cheese suggests that you want a healthy dessert, so let's start with the pie crust:
No-Roll Pie Crust

Not quite as flaky as the traditional pie crusts.


Ingredients:
½
Whole wheat flour
½ cup
White flour
¼
Cup corn oil
3
TBSP buttermilk or natural yogurt

Directions:
Combine ingredients in a bowl.
Toss with a fork until thoroughly combine, then press on sides and bottom of an 8.5 inch pie plate. Bake as with a regular pie crust. Let it cool.
Soak 1-1/2 envelope of unflavoured gelatine in some fruit juice (the juice produced by the frozen peaches, if any) and warm to melt. Purée 2 cups of thawed peaches and mix with 1/2 cup of peach yogurt and gelatine. Fill crust and refrigerate until set.
Since I don't have the counter space for rolling dough, I bought a Tenderflake 9" pie crust, I can use this right? I was able to find the gelatine! I can't purée any peaches though since I don't have a food processor. If I just mixed the peaches with the gelatine and juice from frozen peaches (which is a combo of lemon juice, peaches, and sugar syrup) would it taste good? I'm just trying to recreate a peach pie that has crust, peaches, and peach clear gelatine stuff. Sorry I'm so difficult I just don't wanna screw up my first pie lol
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Old 09-13-2010, 10:02 AM   #16
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Crush the peaches with your hands as much as you can. Soak the gelatin with the juice that comes out of the peaches. (Lemon juice may prevent the gelatin from setting.) Warm gelatin until melted and add to peach purée. If the peaches are ripe and sweet you don't need to add any sugars. It depends on your taste buds.
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Old 09-14-2010, 04:05 PM   #17
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How to freeze* peaches, nectarines and plums* (complete directions with photos)

About a month ago, my peaches were getting really ripe so I used this link to freeze them until I got a pie recipe. So they are now sitting in the fridge in a ziplock freezer bag with the sugar solution and lemon juice (to prevent brown spots). Still ok to use for your recipe?
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Old 09-14-2010, 04:20 PM   #18
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After sitting a month in the fridge, they may not be..Just open the bag and smell them..
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Old 09-15-2010, 09:41 AM   #19
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Sorry I forgot to mention, they were frozen for about a month and then when I had fresh peaches to peel and slice (cuz I didn't have enough to make a whole pie), I defrosted them and then added the new peach slices to the bag and now they have been in the fridge since Sunday/Saturday.
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Old 09-15-2010, 09:59 AM   #20
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When I ask my question, you'll understand why I don't do a lot of baking.

Why couldn't you make a peach pie as you would make an apple pie except with peaches?
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