Peach Pie

I'm back! And I think this time it is for real.

Some events conspired to make me feel like doing a few foodie blog posts again, so I think what's going to happen for the time being is this: Some periodic blog posts here and there about things I *do* want to eat. Or rather, things I either know I love and want to share or things I have struck on by happenstance...and thus also want to share. Nothing as rigorous as going through a cookbook in order blah blah blah, but anyhow, there you go.

So. Last week I whizzed my way through Nora Ephron's book Heartburn, a 25-year-old thinly-veiled fictional account of the breakup of her marriage to Carl Bernstein (of Woodward and). I'd seen the movie (Meryl Streep, Jack Nicholson) before and sort of felt it was more sad than funny, but my writing partner Megan had given me her copy of Heartburn and I was waiting for higher-value books to arrive from the library (I am very tremendous about getting nearly all of my books from the library thanks to the fact that you can order them online, given you access to the entire LA library system instead of just whatever branch you're in, and they ship it to the branch of your choice and then email you when it's arrived. Marvelous, and it makes Josh less crazy that I'm spending all of our money on books that we then have to find somewhere to house.)

Anyhow, discovered that:
A. The book is funnier than the movie.
B. Nora Ephron is such a damn talented writer (Okay, I already knew that, but I forget it sometimes because her stuff can be so light and funny you forget/don't appreciate the level of talent and work that must go into making things seem so seamless and easy).
C. Heartburn has a few little recipes in it (her alter ego in the book is a food writer, so she includes a few recipes).

I decided to try one for Peach Pie and HOLY EFFING SHIT was it good. And easy. Mostly, the crust was insane. The best pie crust I have ever made, and I am a fan of pie crusts (more than the fillings if you must know). Which basically means this is now going to be my go-to pie crust, and I may very well just substitute it for the crusts called for in other recipes. It's light and flaky and fast and everything good.

Anyhow, Nora Ephron already bequeathed it to the world, and I am re-bequeathing. Enjoy.

This is not the peach pie I made, as I didn't realize 

when I made it I was going to blog it, so I didn't take

a picture of it. I stole this photo off the Internet 

because it basically represents  what 

Nora Ephron's Peach Pie looks like.

NORA EPHRON'S BEST PEACH PIE

Put 1 1/4 cups flour, 1/2 tsp (Kosher) salt, 1/2 cup butter and 2 tbsp sour cream into a Cuisinart (blender) and blend until they form a ball. Pat out into a buttered (as shit) pie tin, and bake 10 minutes at 425.

Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 tbsp flour, and 1/3 cup sour cream (in the blender again). Pour over 3 peeled, sliced peaches (or two cans of canned peaches because peaches are out of season and as Al Swearengen says, "Open the fucking canned peaches!") arranged in the crust.

Cover with foil. Reduce the oven to 350 and bake 35 minutes. Remove the foil and bake 10 minutes more, or until the filling is set (which turns out to be way longer than 10 minutes in my oven, but whatever).

Serve to guests. Eat. Collectively lose minds over amazing crust. Or lose your own mind so thoroughly about the crust that you don't notice that everyone else is bored. Either way. Good damn crust. Thank you, Nora.