Romy's Baking and Cake Decorating

  Peach Pie Bubby asked very nicely why we haven't had pie, specifically Peach Pie , this Summer.  I know the feeling, the Summer of 2025 was difficult and disappointing in several ways for us and we didn't get to do a lot of our usual activities.  Over the past few years we've had summer get togethers with the extended family and I've usually brought pie.  When I spotted some beautiful organic peaches at just the right ripeness at Trader Joe's, I knew it was time to make that pie Bubby had been wanting! Lovely peaches in my vintage Jadeite bowl I've used  this recipe  from Sally's Baking before. I was confident that aside from the work involved in following all the steps it would be pretty straightforward to make the pie. How silly of me! The plan was to make the pie crust on Tuesday to let it sit in the fridge overnight, make the pie on Wednesday, and enjoy it on Thursday evening. I used  this recipe  also from Sally's Baking for a butter pie cr...

  The family was getting together at Grandpa's for a 4th of July cookout and I was to bring dessert.  I thought of making strawberry shortcakes, but ultimately decided to make a Triple Berry Pie . I wish I could remember how I got the idea! I prepared to make  this recipe  found online on Taste of Home.  I'd made the pie dough the day before, and set out to start the recipe until, literally at the very last minute, I took a closer look. First of all several reviews mentioned that the pie came out runny and people recommended increasing the amount of cornstarch.  Then, it began to look odd to dot the filling with butter, and it looked even more strange that this recipe had half the amount of berries in the filling than every other recipe I compared it to.  I decided not to take the risk of changing this recipe around and find  another  recipe. I've been satisfied with the pies I've made from Sally's Bake Blog so I decided to go with it.  ...

It was only the three of us for Christmas this year, and I didn't want to make another Yule Log.  It seemed like the perfect time to try something new and I've had a Cranberry Custard Pie on my bucket list for a while. There's no time like the present! I chose  this  recipe from Everyday Pie.  I liked that it didn't require Jell-o, and I was intrigued by the ginger crust. As it turned out, this pie was disappointing and I'm glad I didn't bring it to a family gathering as it would have caused me some embarrassment. First of all the crust, which turned out underdone, tough and too thick. This recipe calls for 1 and 1/2 cups of flour and 1 stick of butter; whereas the other crust recipes I've used and which have turned out well call for 1 and a 1/4 cups of flour.  So there may have been too much flour in the crust.  It called for crystallized ginger and I didn't want to buy a specialty ingredient, so I put some ginger chewy candy in the food processor with ...

The family had a lobster fest for Father's Day, so what better dessert to bring than Maine Wild Blueberry Pie.  I used  this recipe  from Everyday Pie.   I used an all-butter crust. When making the crust, I read the essay on Sally's Baking addiction about crusts and changed my method a little bit.  I prefer to make the crust by hand and dump it onto plastic wrap and press into a disc shape.  But sometimes the crust is a bit dry and hard to roll out. So this time I added a couple more very scant tablespoons of water, and dumped the crust onto a floured counter and worked it until there was no loose flour and all the flour got fat incorporated into it. This process did make the dough get a bit warmer than I liked.  The next day when I went to roll it out, I could see a few spots where the flour was "stained" with butter in a manner resembling grease spots.  I'm not sure if due to this, or to the long baking time, but although not tough the crus...