I know I am not supposed to eat pie, but we had a basket of peaches that
were at their prime and had to start to use some up. Pie seemed like a
good idea. I have not made many pies lately but the dough worked out
nicely. I pressed it into discs and wrapped them up and stuck them in
the fridge while I peeled and sliced the peaches. The dough rolled out
into almost perfect circles. It just came out of the oven a few minutes
ago and it looks great.

On Saturday, August 9, 2014 3:00:04 PM UTC-5, Dave Smith wrote:
>
> I know I am not supposed to eat pie, but we had a basket of peaches that
> were at their prime and had to start to use some up.
>
>
Why aren't you supposed to eat pie????

On 09/08/2014 2:00 PM, Dave Smith wrote:
> I know I am not supposed to eat pie, but we had a basket of peaches that
> were at their prime and had to start to use some up. Pie seemed like a
> good idea. I have not made many pies lately but the dough worked out
> nicely. I pressed it into discs and wrapped them up and stuck them in
> the fridge while I peeled and sliced the peaches. The dough rolled out
> into almost perfect circles. It just came out of the oven a few minutes
> ago and it looks great.

If it's the fat content in the pastry, why not use a slightly sweetened
bread dough and make a calzone?
Graham

On 8/9/2014 3:00 PM, Dave Smith wrote:
> I know I am not supposed to eat pie, but we had a basket of peaches that
> were at their prime and had to start to use some up. Pie seemed like a
> good idea. I have not made many pies lately but the dough worked out
> nicely. I pressed it into discs and wrapped them up and stuck them in
> the fridge while I peeled and sliced the peaches. The dough rolled out
> into almost perfect circles. It just came out of the oven a few minutes
> ago and it looks great.

Dave,

Do you use tapioca in peach pie? It's the only fruit pie that I make
that I use tapioca in. Peaches don't seem to have the natural pectins
that apples or berries have.

Just asking

--
From somewhere very deep in the heart of Texas

On 2014-08-09 4:28 PM, wrote:
> On Saturday, August 9, 2014 3:00:04 PM UTC-5, Dave Smith wrote:
>>
>> I know I am not supposed to eat pie, but we had a basket of peaches that
>> were at their prime and had to start to use some up.
>>
>>
> Why aren't you supposed to eat pie????
>

It is not heart healthy.

On 2014-08-09 4:43 PM, Janet Wilder wrote:
>
> Do you use tapioca in peach pie? It's the only fruit pie that I make
> that I use tapioca in. Peaches don't seem to have the natural pectins
> that apples or berries have.
>
> Just asking
>

I use tapioca with peach, cherry and rhubarb pies. I like it better than
flour or cornstarch.

On 8/9/2014 4:21 PM, Dave Smith wrote:
> On 2014-08-09 4:43 PM, Janet Wilder wrote:
>>
>> Do you use tapioca in peach pie? It's the only fruit pie that I make
>> that I use tapioca in. Peaches don't seem to have the natural pectins
>> that apples or berries have.
>>
>> Just asking
>>
>
> I use tapioca with peach, cherry and rhubarb pies. I like it better than
> flour or cornstarch.
>

Me, too. That's why I asked. I don't ever make cherry or rhubarb. My
fruit pies are apple, blueberry or peach. For Thanksgiving I make
pumpkin and pecan as well as apple.

My son and his family are fling down for Thanksgiving. I'm so excited
to have a family to cook for.

I think I'll check out the peaches at the store Monday and make me a pie.

I made myself a big bowl of tapioca pudding the other day and I've been
deserting on it with cubed mango, papaya and blueberries.

--
From somewhere very deep in the heart of Texas

On Sat, 09 Aug 2014 17:21:22 -0400, Dave Smith
> wrote:

> On 2014-08-09 4:43 PM, Janet Wilder wrote:
> >
> > Do you use tapioca in peach pie? It's the only fruit pie that I make
> > that I use tapioca in. Peaches don't seem to have the natural pectins
> > that apples or berries have.
> >
> > Just asking
> >
>
> I use tapioca with peach, cherry and rhubarb pies. I like it better than
> flour or cornstarch.

Do you whiz them into a powder or use the pearls?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2014-08-09, Dave Smith > wrote:

> I use tapioca with peach, cherry and rhubarb pies. I like it better than
> flour or cornstarch.

Is that instant tapioca or tapioca flour?

nb

On 2014-08-09 20:08, notbob wrote:
> On 2014-08-09, Dave Smith > wrote:
>
>> I use tapioca with peach, cherry and rhubarb pies. I like it better than
>> flour or cornstarch.
>
> Is that instant tapioca or tapioca flour?
>
>

Minute tapioca.

On 2014-08-09 17:43, Janet Wilder wrote:

>
> Me, too. That's why I asked. I don't ever make cherry or rhubarb. My
> fruit pies are apple, blueberry or peach. For Thanksgiving I make
> pumpkin and pecan as well as apple.

Unless you can get fresh sour cherries or a good supply of fresh frozen,
it may be best not to bother with cherry pie. We have nearby sour
cherry orchards and it is my favourite.


>
> My son and his family are fling down for Thanksgiving. I'm so excited
> to have a family to cook for.
>
> I think I'll check out the peaches at the store Monday and make me a pie.
>
> I made myself a big bowl of tapioca pudding the other day and I've been
> deserting on it with cubed mango, papaya and blueberries.

Pearl tapioca I hope. I love that stuff. I will cook up some minute
tapioca in a clinch, but IMO fish eyes and glue is the way to go.

On 8/9/2014 6:35 PM, sf wrote:
> On Sat, 09 Aug 2014 17:21:22 -0400, Dave Smith
> > wrote:
>
>> On 2014-08-09 4:43 PM, Janet Wilder wrote:
>>>
>>> Do you use tapioca in peach pie? It's the only fruit pie that I make
>>> that I use tapioca in. Peaches don't seem to have the natural pectins
>>> that apples or berries have.
>>>
>>> Just asking
>>>
>>
>> I use tapioca with peach, cherry and rhubarb pies. I like it better than
>> flour or cornstarch.
>
> Do you whiz them into a powder or use the pearls?
>
>
Minute brand. It's very fine.

--
From somewhere very deep in the heart of Texas

On 09/08/2014 6:20 PM, Dave Smith wrote:
> On 2014-08-09 17:43, Janet Wilder wrote:
>
>>
>> Me, too. That's why I asked. I don't ever make cherry or rhubarb. My
>> fruit pies are apple, blueberry or peach. For Thanksgiving I make
>> pumpkin and pecan as well as apple.
>
> Unless you can get fresh sour cherries or a good supply of fresh frozen,
> it may be best not to bother with cherry pie. We have nearby sour
> cherry orchards and it is my favourite.
>
>
>>
>> My son and his family are fling down for Thanksgiving. I'm so excited
>> to have a family to cook for.
>>
>> I think I'll check out the peaches at the store Monday and make me a pie.
>>
>> I made myself a big bowl of tapioca pudding the other day and I've been
>> deserting on it with cubed mango, papaya and blueberries.
>
> Pearl tapioca I hope. I love that stuff. I will cook up some minute
> tapioca in a clinch, but IMO fish eyes and glue is the way to go.
>
>
There's probably still too much butter in this:
http://www.telegraph.co.uk/foodanddr...ke-recipe.html

Graham

On 8/9/2014 5:21 PM, Dave Smith wrote:
> On 2014-08-09 4:43 PM, Janet Wilder wrote:
>>
>> Do you use tapioca in peach pie? It's the only fruit pie that I make
>> that I use tapioca in. Peaches don't seem to have the natural pectins
>> that apples or berries have.
>>
>> Just asking
>>
>
> I use tapioca with peach, cherry and rhubarb pies. I like it better than
> flour or cornstarch.
>

My wife uses tapioca flour.

Peach is my favorite pie and we bought some today from an orchard.

On 2014-08-10, Janet Wilder > wrote:

> Minute brand. It's very fine.

Let's back up and define "fine". I, for one, don't see anything fine
about Minute Tapioca. I use it, but have always disliked the large
granule size, which are about 50% larger granule than a kosher salt
flake. It's the reason I've been considering changing to tapioca
flour, so I don't hafta run the MinTap through the blender to four-ize
it.

nb

On 8/10/2014 9:36 AM, notbob wrote:
> On 2014-08-10, Janet Wilder > wrote:
>
>> Minute brand. It's very fine.
>
> Let's back up and define "fine". I, for one, don't see anything fine
> about Minute Tapioca. I use it, but have always disliked the large
> granule size, which are about 50% larger granule than a kosher salt
> flake. It's the reason I've been considering changing to tapioca
> flour, so I don't hafta run the MinTap through the blender to four-ize
> it.
>
> nb
>
It's fine for my uses. It's also a lot finer than pearl.

--
From somewhere very deep in the heart of Texas

On 10 Aug 2014 14:36:34 GMT, notbob > wrote:

> On 2014-08-10, Janet Wilder > wrote:
>
> > Minute brand. It's very fine.
>
> Let's back up and define "fine". I, for one, don't see anything fine
> about Minute Tapioca. I use it, but have always disliked the large
> granule size, which are about 50% larger granule than a kosher salt
> flake. It's the reason I've been considering changing to tapioca
> flour, so I don't hafta run the MinTap through the blender to four-ize
> it.
>
Is tapioca powder found next to the tapioca granules? I never look
for tapioca, so I have no idea.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2014-08-10, Janet Wilder > wrote:

> It's fine for my uses. It's also a lot finer than pearl.

It's finer than house-sized boulders, too, but I it's also very far
away from being "very fine".

nb