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Peach Pie

Sunday Sep 24, 2017

I love fresh peaches! But a good peach pie is also fun to make and the family enjoys it quite a bit! This pie crust is flaky and tasty. It will for sure be a hit at your next pie making experience!

• 3 pounds peaches, sliced
• 3/4 cup sugar
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon ground cinnamon
• 2 tablespoons flour

• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 cup vegetable shortening
• 1 stick plus 1 tbsp chilled butter, cut into pieces
• 1/3 to 1/2 cup ice water
. 1 beaten egg
• 1 tbsp sugar

1. In a large bowl, combine the peaches, sugar, lemon juice, and cinnamon. Stir in 2 tbsp flour to help absorb juices. Let stand, stirring occasionally.
2. Preheat the oven to 400°. In a large bowl, mix the flour and salt. Using a pastry blender, work in the shortening and 1 stick of butter until the mixture resembles coarse crumbs. Sprinkle 1 tbsp of the ice water over the flour mixture, stirring gently with a fork. Continue adding the water just until the dough holds together. Don`t mix it too much or it won’t be as flaky. Shape the dough into a ball and divide it into two discs, one slightly larger than the other.
3. Place the smaller disc on a sheet of waxed paper, and use a lightly floured rolling pin to roll the dough into a 12-inch circle. If the dough sticks to the rolling pin, dust it lightly with more flour. Lay a 9- to 10-inch pie pan face-down on top of the circle; flip the pan over and remove the paper. For the top crust, on a sheet of waxed paper roll out the other disc to form a 14-inch circle. Do not roll the dough more than necessary.
4. Add the peach filling, and dot with 1 tablespoon butter.

Lift the waxed paper with the remaining crust and flip it over the filling. Peel back waxed paper. Trim the edges of the crusts and pinch together the top and bottom crusts. Brush the pie with the egg Sprinkle with sugar. Poke fork holes or cut vents in the top crust. Bake 40 to 45 minutes, or until golden brown. Serve warm.


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