>
> I recently made a fresh peach pie that was to "die for". I used the
> crust recipe Pate Brisee...added 2TBL sugar to the crust mixture,
> sweetened the peaches to taste & put several pieces of left over crust
> rolled very thin into the peaches the filling was not watery and I
> didn't have the taste of arrowroot or cornstarch just the wonderful
> taste of great peaches and a fabulous crust. If you've never used the
> recipe for pate brisee it is available at Martha Stewart.com or in any
> her books and will give you a marvelous crust every time. Her recipe
> uses a food processor, but I just use the traditional method of cutting
> the butter into the flour. dkwred
>

Wow, that's amazing. Were your peaches very ripe? I've never made the
MS pie crust but have wanted to. So, the crust and extra crust soaked
in the liquid? Because there had to have been liquid at some point.
99% of the recipes use some sort of thickener, but ideally I don't want
to use them as you didn't. I may try this and see what happens. If it
doesn't work, I've gotten some great ideas for thickeners and
techniques. Thanks!