deep fried pie

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We had some really old bananas, and I picked up sour cherries at the farmers market. I spent the afternoon baking banana muffins and and sour cherry peach pie. Whith all of my recipes packed I looked up a pie crust recipe. The best one I found was a single layer recipe - so I doubled it. Only, when I doubled it I didn't pay close attention the the units of measurement for the butter. What should have been 1/2 cup of butter was read as 1/2 pound of butter resulting in a quadrupling of the butter! The crust was so mushy I had to use handfulls of flour to roll it out. As the pie was baking I saw the puddles of butter and realized my error. It was very delicious, though too rich for my blood.

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Don't tell Nathan, he might get ideas from your "slip up" with the units of measurement for butter!

My mother-in-law once said "nobody ever died of butter". I guess that can be argued, but I'll bet your pie was wonderful! :) When I make a pie, I usually cheat and buy the refrigerated pie crust. My mom has been trying for (how old am I - 32?) years to teach me to make "her" pie crust - I gave up after 1 unsuccessful attempt. Of course in my (almost) 10 years of marriage I've only prepared one pie (yikes!). :)

OMG, Rachael! If you don't remember me I'll die! I was just browsing through blogs and stumbled upon yours! Hope all is well! Much love to you and your family!