Summer Peach Pie
From jones2888 16 years ago
- 80 minutes to make
- Serves 10
A wonderful peach pie. Since the fruit is so juicy, prebake the pie crust.
Ingredients
- Crust: shopping list
- 2 cups all-purpose flour shopping list
- 1/2 t. salt shopping list
- 1/2 cup cold butter, cut up shopping list
- 1/4 cup vegetable shortening shopping list
- 4 to 5 T ice water shopping list
- ******************************************************* shopping list
- Filling: shopping list
- 2/3 cup plus 1 T sugar shopping list
- 1/3 cup all-purpose flour shopping list
- 1/8 t. nutmeg shopping list
- 6 cups peeled, sliced ripe peaches shopping list
- 1 T fresh lemon juice shopping list
- 1 T milk shopping list
How to make it
- Make pie crust: Combine flour and salt in bowl. Cut in butter and shortening until mixture resembles coarse crumbs. Add water 1 T at a time, tossing with fork, until mixture begins to hold together. Gather into a ball. Divide pastry into two pieces, one slightly larger than the other; flatten into disks. Wrap and refrigerate 30 minutes or overnight.
- Heat oven to 425 degrees.
- On floured surface, roll larger pastry disk into a 14-inch circle. Fit into 9 1/2-inch deep-dish pie plate; flute edge. Freeze 10 minutes. Line pastry with foil; fill with dried beans or rice. Bake 10 minutes. Remove foil and beans. Bake 8 minutes more, until golden. Cool on wire rack.
- Combine 2/3 cup sugar, flour, and nutmeg in large bowl. Add peaches and lemon juice and toss to combine. Spoon into baked pastry shell.
- On floured surface, roll smaller pastry disk into an 11-inch circle. Cut vents in top. Place over filling, tucking in edge. Brush with milk. Sprinkle with remaining 1 tablespoon sugar.
- Bake on cookie sheet 15 minutes. Reduce oven temperature to 375 degrees F. and bake 45 minutes longer, until pie is bubbly in center (if pie browns too quickly, cover loosely with foil.) Cool before serving.
- 335 calories, 14.5 sat. fat., 25 mg cholesterol, 205 mg sodium, 48 g carbs. 4 g protein
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" It was excellent "