Peach butter slab “hydrangea” pie
Pies
Fruit butter pies were something I started making like crazy when I lived in New York’s Hudson Valley. Back then, I was a canning machine – making jams, jellies, and fruit butters like nobody’s business. I tried using my homemade peach butter as a pie filling once by mixing it with eggs to create a sort of custard base. It worked beautifully, and it makes a particularly good, easy to slice slab pie. Clusters of baked tiny “flowers” made from pie crust make it pretty, but also add a nice crunch without the fuss of a double crust. You can also use a purchased fruit butter to make this pie, just adding in the eggs.
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