Jen made a great peach pie for Sunday dinner. It had a double crust and the peaches inside were soft and yummy. I invite her to add her recipe to this blog!
2 C flour 2/3 C shortening 1 tsp salt 1/4C cold water
Cut flour and salt into shortening until just mixed (allof the shortening chunks don't need to be gone) add the cold water a little bit at a time using a Fork to combine and only using enough to moisten the dough for rolling. Avoid over mixing. Roll half of dough on floured surface. Set into put tin...do not press it in. Roll next half and place on top of filled pie. Press edges together.
Filling
1/2-2/3 C granulated sugar 2 T quick-cooking tapioca 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 6 C thinly sliced peaches, peeled peaches or frozen unsweetened peach slices
Stir together granulated sugar, tapioca, cinnamon, and nutmeg. Add peaches. Gently toss until coated. Let mixture stand for 20 min, stirring occasionally. (if using frozen peaches let stand 45 min) Stir peach mixture. Transfer mixture to pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry; place on filling and seal. Bake at 375`F for 50 to 55 min. (50 + 25 for frozen fruit) until pastry is golden and filling is bubbling.
Here is that recipe
ReplyDeleteCrust
2 C flour
2/3 C shortening
1 tsp salt
1/4C cold water
Cut flour and salt into shortening until just mixed (allof the shortening chunks don't need to be gone) add the cold water a little bit at a time using a Fork to combine and only using enough to moisten the dough for rolling. Avoid over mixing. Roll half of dough on floured surface. Set into put tin...do not press it in. Roll next half and place on top of filled pie. Press edges together.
Filling
1/2-2/3 C granulated sugar
2 T quick-cooking tapioca
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
6 C thinly sliced peaches, peeled peaches or frozen unsweetened peach slices
Stir together granulated sugar, tapioca, cinnamon, and nutmeg. Add peaches. Gently toss until coated. Let mixture stand for 20 min, stirring occasionally. (if using frozen peaches let stand 45 min)
Stir peach mixture. Transfer mixture to pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry; place on filling and seal.
Bake at 375`F for 50 to 55 min. (50 + 25 for frozen fruit) until pastry is golden and filling is bubbling.