pie for breakfast

so, last week was apple pie for my man.  this week was peach custard pie for me, me, me!  (okay, i’ll share a little bit with mr. h-s.)  since i didn’t have any more frozen crusts and since i was out of crisco (a key ingredient in my dad’s favorite pie crust recipe), i decided to try just substituting butter.  i also took this opportunity to try making a pie crust in my new, 9-cup food processor (it’s so smoooooth….).  of course, after rolling out the crusts, i had to roll the scraps into pie-crust-cinnamon-rolls (a long-standing pie tradition in my family).

but i think i didn’t roll the crust thin enough.  or maybe it’s just a butter crust thing.  they were a little more chewy than flaky.

and then i baked this delicious looking pie.  i may have used too many peaches (the custard spilled over the sides onto the cookie sheet i’d placed the pie pan on).  the pie stayed in the oven for at least twice the amount of time that the recipe called for, but it was by no means over-baked.

it was truly challenging to have to wait until the pie was cool (it’s waaaaay better cold than warm or hot), so of course, i had to have a slice for breakfast.

two days in a row.

maybe three.