Wednesday, September 03, 2014

Peach Pie

I made this for Labor Day because peaches are just wonderful right now.

Crust
2 cups AP flour (White Lily preferably)
1 tsp salt
2/3 cup Crisco
4-6 tbl cold water

In food processor or bowl, mix flour and salt together.  Add crisco and cut in with fingers or processor til mixture resembles course meal.  Add 4 tbl of water down the feed tube with processor running. Process for a few seconds. Check mixture to see if it holds together. If not, add more water and repeat.  Make 2 disks of dough, 1 slightly bigger and wrap in plastic and refrigerate at least an hour.
Roll out larger disk for bottom crust and line pie plate. Roll out smaller disk for top crust.

Filling

6 large peaches, peeled and sliced
1 cup white sugar
1 cup brown sugar
Juice of 1 lemon
1/2 tsp salt
1 tsp cinnamon
2-3 tbl corn starch (depending on how juicy the peaches are)
3 tbl butter
Mix all but butter together. Fill pastry lined pie dish, dot with butter, and top with pastry. If you wish, mix 1 egg with a tbl of water and brush the top of the pie crust.  Cut 4-5 slits in crust.

Bake at 425 for 1 hour.

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