• 1serving

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C, D

Ingredients Jump to Instructions ↓

  1. 2 1/2 cup Flour

  2. 1 teaspoon Salt

  3. cup Chilled shortening

  4. cup Chilled unsalted cut up

  5. Butter

  6. 6 tablespoons Ice water

  7. Filling:

  8. 3 pounds Blanched, peeled, sliced

  9. Peaches

  10. 2 tablespoons Fresh lemon juice

  11. cup Sugar

  12. 2 tablespoons Cornstarch

  13. teaspoon Cinnamon

  14. 1 pinch Nutmeg

Instructions Jump to Ingredients ↑

  1. Pastry: In bowl, combine flour & salt; mix. Cut in shortening & butter until mix resembles coarse meal. Sprinkle with water, 1 Tbls. at a time, tossing with fork until pastry holds together to form a dough.

  2. Divide in half; shape each half into a disk. Wrap in plastic wrap; freeze 1 hour or refrigerate 2 hours or overnight. If pastry is very cold, let stand a few minutes at room temp before rolling. Filling: In large bowl, toss peaches with lemon juice. In small bowl, mix sugar with starch & spices. Add to fruit; mix well. On lightly floured surface, with lightly floured rolling pin, roll out one disk to 12" round. Place rolling pin across center of pastry; lift to drape over pin, & tranfer to 9" pie plate. Without stretching, press gently to line pan. Roll out other half to 12" round; with paring knife, cut out small decorative holes or slits near center for vents.

  3. Or lattice top made be made with plain or fluted pastry wheel in ½" strips. Preheat oven to 400. Remix filling; pour into shell. Using pin, lift remaining crust over filling or place lattice strips on pie; trim top & bottom edges to ¾". Press edges together lightly, fold under & seal; crimp with fingers or forks. Bake pie on center rack 20 minutes. Cover edges with strips of foil; place a foil lined pan on oven rack below pie to catch drips. Bake 40-50 minutes, until well browned & bubbly. Cool pie completely on cooling rack before cutting.

  4. Pastry:


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