Skip to content
Advertisements

From the Kitchen: {Accidental} Peach Pie Cobbler

July 2, 2012

Want to know how this peach pie…

…turned into this peach pie cobbler?

It’s stone fruit season! Which may be my favorite fruit season of the year. I absolutely love peaches, plums, nectarines, apricots and cherries. Even in California, where it seems you can get any kind of fruit at any time of year, good stone fruit is only found during the warm summer months.

On Saturday, I was in a serious pie baking mood and I had it in mind to make something using blueberries or blackberries but when I got to the grocery store and saw mounds of sweet, golden peaches, I immediately switched gears. After researching many a recipe, I finally settled on this one. I followed all the directions closely, even making a cute lattice top, and popped that little baby into the oven for 45 minutes, just like the directions said to. Well, almost like the directions said to…what I failed to read was the 5 words that followed, “or until crust is golden”. So, after 45 minutes, I checked on the pie… “looks good!” I thought, pulled it out to cool down and went to bed (I was doing some midnight baking).

The next morning, I was going to help some friends move and I figured I’d bring them a slice of delicious, homemade peach pie. When I uncovered the foil, the pie crust was golden-ish (in some parts) but not all-over browned. I noticed that some of the sugar that gets mixed in with the fruit hadn’t melted but that still didn’t raise any red flags. “Just dig on in!”, I thought. As I made my first cut, juices flowed out all over the place, “hmmmm, that’s weird”….I cut in a different part of the pie and I realized that some of the dough wasn’t fully cooked through….I cut yet again and realized, the pie was par baked!!! “Oh S%@t!!!!!!!”, I gasped. The late night, the hard work, the wasted ingredients (which is really what gets me) my pie was ruined!!……OR WAS IT?

Time was of the essence, so I had to put my baked goods drama aside and split. Unfortunately, no pie for my friends. I covered it up and left for the morning. When I got home later that day, I saw my blunder still sitting on top of the stove. I stared at it for a good while, picking little bits off here and there. It was delicious…like really, really delicious. No, it wasn’t fully cooked and after hacking at it earlier in the day, it looked like mush, but the flavors were definitely there. So I figured, if my pie was ruined anyway, why not experiment a bit. Evan actually gave me the idea, he said (in response to my pouting and moping), “why don’t you just put it back in the oven?”. Well, that’s just silly, I thought. You can’t just go around putting pies back in ovens!!….can you? So, I shrugged it off and I did it. Frankenpie went back into the oven for a little while longer. And guess what? IT WORKED!!! The crust browned, the filling solidified and the pie was absolutely, positively scrumptious….except it was certainly no longer a pie. It was more like a cobbler! A peach pie cobbler! And it needed ice cream! So I obliged….and then I gorged….and all was well in the world.

Moral of the story:

1. Make this peach pie! Follow the directions carefully and enjoy it in all of its pie glory.

OR

2. Make the best of a bad situation aka peach pie cobbler!

Peach Pie or “Accidental Peach Pie Cobbler” (original recipe found here)

Makes 1 9-inch pie (about 10 servings)

Ingredients

  • 10 fresh peaches, pitted and sliced
  • 1/3 cup all-purpose flour
  • 1 cup white sugar
  • 1/4 cup butter
  • 1 recipe pastry for a 9 inch double crust pie
Directions
  1. Mix flour, sugar and butter into crumb stage.
  2. Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
  3. Top with lattice strips of pie crust.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.
For the accidental cobbler version: Remove pie from oven at exactly 45 minutes. Let sit to cool about 30 minutes to an hour, crumble pie with a fork and place back into over for about 30-45 minutes OR UNTIL CRUST REALLY IS GOLDEN!!!!

P.S. My favorite pie crust.

Advertisements
22 Comments leave one →
  1. July 2, 2012 3:36 am

    very creative – gives us all hope that things that don’t out right the first time can be saved

    • love and cupcakes permalink*
      July 2, 2012 7:46 pm

      Ha! Thanks! It was a learning process for sure :)

  2. July 2, 2012 3:37 am

    Delicious “mistake”!

    • love and cupcakes permalink*
      July 2, 2012 7:46 pm

      it sure was :)

  3. July 2, 2012 3:54 am

    I think the best recipes come out of complete disasters. Your peach pie cobbler sounds wonderful, even if it did come out a slight mistake. Thanks for sharing

    • love and cupcakes permalink*
      July 2, 2012 7:47 pm

      With baking, I’d say most mistakes aren’t so easily salvaged since it’s such a science but I got lucky this time, I guess!!

  4. Tammy permalink
    July 2, 2012 5:27 am

    These things happen to me fairly often! I always think I’ll learn my lesson…but you know, when you cook as much as you do, you’re bound to have a pie-gone-cobbler moment now and again! Yay for yummy peaches! Happy that all is well in the world again :-)

    • love and cupcakes permalink*
      July 2, 2012 7:48 pm

      Ha! I will never learn my lesson. I also pull things like this all of the time. I’m such a space cadet!!

      • love and cupcakes permalink*
        July 2, 2012 7:48 pm

        and yes! yay for peaches!

  5. July 2, 2012 8:38 am

    Fabulous! Loving all the delicious recipes out there right now using summer fruits – especially stone fruits, my all time favorite!

    • love and cupcakes permalink*
      July 2, 2012 7:49 pm

      Summer fruits are definitely my favorite too :)

  6. July 2, 2012 9:44 am

    What a perfect [accidental] summer treat!
    I could eat this for breakfast right now :)

    • love and cupcakes permalink*
      July 2, 2012 7:50 pm

      I know right?! I almost didn’t blog about it…so glad I did though because 1. it was delicious and 2. this can and will happen to someone else, hope my mistake will help the next peach pie cobbler incident :)

  7. July 2, 2012 10:06 am

    Such a funny/cute story…baking can definitely lead into many mistakes but there’s always a way to make it still taste delicious :)

    • love and cupcakes permalink*
      July 2, 2012 7:51 pm

      Thanks Amber!

  8. July 2, 2012 11:25 am

    Ingenious! What a lucky “accident” !

    • love and cupcakes permalink*
      July 2, 2012 7:52 pm

      Yes! Luck was definitely on my side :) It also helps to have a rational husband who takes the time to think things through….without him, I probably would’ve just thrown the whole thing out…I’m crazy like that :/

  9. July 2, 2012 3:39 pm

    Reblogged this on claratheginger and commented:
    <3

  10. hopefulandhungry permalink
    July 3, 2012 7:01 pm

    I’m sure either way is delicious!

  11. July 11, 2012 5:52 am

    OH MY! Not good to look at first thing in the morning! =P

  12. Joanna Reichert Photography permalink
    July 13, 2012 3:29 pm

    Frankenpie. : ) Love your writing! I hope you have a lovely summer and we’ll see you again.

Trackbacks

  1. On good pies, bad pies, and fashion blogging « {love+cupcakes} Blog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: