Happy 4th of July everyone!!! Baking, roast/smoking meat on the BBQ, cooking, freezing chopped fruit for mixed drinks . . . all ready for the 4th of July weekend. The pie was put off till this morning, although I had ALL good intentions of baking this pie over the last 3 days.
The pie dough was started first, the briquettes for the pork butt was started second, ran back into the house to pull the pork butt out of the downstairs refrigerator to get to room temperature, started my strawberry Supreme no-bake cheesecake, ran outside and poured hot briquettes into the smoker side of the double barrel grill, ran back inside to roll out both pie shells - one for the crust and one for the pastry strips, put pie shell in dish, ran back outside and put the pork butt on the grill and added soaked apple chips on the hot briquettes, checked grill temperature, ran inside and put fruit mixture together, grabbed pie crust, poured fruit in, put lattice pastry on top and put pie in oven.
That was what? 45 minutes total?
Threw mopping sauce of apple juice, a little canola oil and a tablespoon of chipotle chili powder together, ran outside and mopped the pork butt with mopping sauce. Dry rub mixed with mustard was massaged into pork the night before.
Waiting . . . waiting . . . waiting for the pie to bake so I can take pictures and show off how delicious the pie looks! I would like to poo-poo one little point; I always have trouble with Melissa's pie crust and should just use my own. No matter how much I tweak her recipe, I still end up with a pie crust that is overly crumbly. Larry said he likes the crust looking rustic much better then a pie with a perfect crust because my pie looks more inviting and less manufactured. How sweet is that?
I cut the sugar down to 1/2 c., added 1 cup of blueberries, used the 1 pint of raspberries and only used 4 1/2 cups of peaches. Completely THRILLED to be using the cling-free peaches we picked in Eastern Washington last year, used the Food Saver on to keep from getting freezer burned fruit and opened to use today. Our peaches in the stores are not sweet or ripe enough for pie. September is a great month for super-sweet peaches.
The colors looked so pretty together and festive. Thank you Rebecca for picking such a fun choice this week; we LOVE pies in our house!
If you have not yet checked out all the SMS baker's creativity . . . DO it! Just click on the SMS link.
Rebecca has the recipe posted on her blog beurrista so tootle over and see her fabulous pie while checking out the delicious recipe if you do not have Melissa's flavor-packed cookbook.
Have a safe weekend!
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