Peach Pie Recipe
Ingredients
| Pastry for two-crust pie | ||
| All purpose flour | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 1/2 cup butter-flavored vegetable shortening | ||
| Ice water | 7 Tablespoon | |
| 8 to 9 large ripe peaches, peeled and thinly sliced | ||
| Sugar | 1 Cup (16 tbs) (Filling) | |
| All purpose flour | 1/4 Cup (16 tbs) (Filling) | |
| Quick-cooking tapioca | 1/4 Cup (16 tbs) (Filling) | |
| Lemon juice | 2 Tablespoon (Filling) | |
| Ground cinnamon | 2 Teaspoon (Filling) | |
| Milk | 2 Tablespoon (Filling) | |
| Sugar | 1 Tablespoon (Filling) | |
Directions
For the pastry.
In a bowl, stir together the flour and salt.
Cut in the shortening using a pastry blender (I like to use my hands) until the mixture resembles coarse meal.
Sprinkle cold water over the mixture 1 tablespoon at a time, stirring it in until the dough holds together.
Shape the dough into a ball.
Divide the dough in half and wrap each half in plastic wrap.
Chill at least 1 hour or until ready to use.
Preheat the oven to 425°F.
For the filling.
In a large bowl, combine the peaches, sugar, flour, tapioca, lemon juice, and cinnamon.
On a lightly floured surface, roll out half the dough from center to edge into a 12-inch circle.
Wrap the pastry around the rolling pin and unroll into a 9-inch deep-dish pie plate.
Ease the pastry into the pie plate without stretching it.
Trim pie dough to 1/2 inch beyond the edge of the pie plate and fold under the excess pastry.
Spoon the filling into the pastry.
Roll out the remaining pie dough into another 12-inch round.
Use a pastry wheel or ravioli cutter to make 3/4-inch strips.
Weave strips over filling to make a lattice crust, or a crisscross diamond pattern.
(Or just lay half the strips one way over the pie and top with a second set of strips across them.) Press the ends of the strips into the edge of the crust.
Fold the bottom pastry over the lattice strips, seal, and flute the edges.
Brush the top of the pastry with milk and sprinkle with sugar.
Bake for 15 minutes, then reduce the heat to 350°F.
Continue baking until the fruit is tender and the pastry is golden brown, about 40 to 45 minutes more.
In a bowl, stir together the flour and salt.
Cut in the shortening using a pastry blender (I like to use my hands) until the mixture resembles coarse meal.
Sprinkle cold water over the mixture 1 tablespoon at a time, stirring it in until the dough holds together.
Shape the dough into a ball.
Divide the dough in half and wrap each half in plastic wrap.
Chill at least 1 hour or until ready to use.
Preheat the oven to 425°F.
For the filling.
In a large bowl, combine the peaches, sugar, flour, tapioca, lemon juice, and cinnamon.
On a lightly floured surface, roll out half the dough from center to edge into a 12-inch circle.
Wrap the pastry around the rolling pin and unroll into a 9-inch deep-dish pie plate.
Ease the pastry into the pie plate without stretching it.
Trim pie dough to 1/2 inch beyond the edge of the pie plate and fold under the excess pastry.
Spoon the filling into the pastry.
Roll out the remaining pie dough into another 12-inch round.
Use a pastry wheel or ravioli cutter to make 3/4-inch strips.
Weave strips over filling to make a lattice crust, or a crisscross diamond pattern.
(Or just lay half the strips one way over the pie and top with a second set of strips across them.) Press the ends of the strips into the edge of the crust.
Fold the bottom pastry over the lattice strips, seal, and flute the edges.
Brush the top of the pastry with milk and sprinkle with sugar.
Bake for 15 minutes, then reduce the heat to 350°F.
Continue baking until the fruit is tender and the pastry is golden brown, about 40 to 45 minutes more.
Chef
