Friday, August 31, 2012
Peach Pie Recipe
I had a few requests for the peach pie I made for the weekend so here it is:
2 and 2/3 cups flour
1 teaspoon salt
1 cup shortening
7-8 tablespoons cold water
Mix flour and salt. Use pastry cutter to cut in shortening. Sprinkle with 5 tablespoons of water and mix with a long pronged fork. Then mix in two more. You can always use the last one if you don't think it's sticking together just right.
Form dough into a ball and halve it. I use the first half to roll out the bottom half of the pastry. I sometimes can't get that second crust just right so I roll out the second ball and use a ravioli cutter to make lattice strips. Then I weave them.
5-6 cups sliced fresh peaches (I like them to be ripe)
1/2-3/4 cup sugar (Depends on tartness of peach variety.)
3 tablespoons flour
dash of salt
1/4 teaspoon cinnamon
Mix until all peaches are coated. Then pour into the bottom shell. If they've made a syrup, I don't pour that in. They'll cook out sometimes as is. Dot the filling with about eight flicks of butter.
Top with lattice and bring bottom edge up over the lattice. I crimp with my thumbs!
Bake at 400 degrees for 45-50 minutes until the crust is golden brown. (I use a protector on the outside rim so that crust doesn't bake too much.