Peach Pie
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
56
Spice
59
Sweetness
49
Sourness
47
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Light Brown Sugar3 cup
Granulated Sugar2 cups
All-Purpose Flour1 tsp
Ground Cinnamon1 tsp
Nutmeg (fresh grated)1 tsp
Salt1 tsp
Sugar3 cup
ShorteningDirections:
1
In a small bowl combine the sliced peaches with sugars, cinnamon, nutmeg and flour
2
Toss peaches making certain to thoroughly coat the peaches
3
Set pie filling aside
4
For the Pie Crust: In a bowl, mix together flour, salt and sugar
5
Add in shortening using a pastry blender or a fork until flour forms small chunks
6
Sprinkle cold water into the mixture 1 tablespoon at a time
7
Toss mixture lightly with a fork until dough forms a ball
8
Divide dough into 2 equal parts and form a ball
9
Wrap each dough ball in clear cellophane wrap
10
Allow dough to rest in refrigerator about 20 minutes
11
Lightly flour rolling surface and roiling pin
12
Take 1 dough ball and roll crust into a circle
13
Trim 1-inch larger than upside down pie- plate
14
Loosen dough carefully
15
Fold dough into quarters
16
Place folded dough into center of pie pan
17
Unfold each quarter and press into pie pan
18
Trim edge even with pie pan
19
Crust is now ready for pie filling
20
Preheat oven to 350 degrees
21
Roll out the second dough ball into a circle
22
This dough is the top crust
23
Using another pie plate as a guide, cut the dough as a disk
24
The disk should extend slightly beyond the diameter of the rim of the pie pan
25
Moisten the edges of the pie shell that contains the peach filling with the beaten egg wash
26
Cut the top crust into wedges
27
Position the wedges slightly overlapping the top and bottom crust together
28
Cut off any excess dough
29
Brush the pastry with the egg wash
30
Sprinkle with sugar
31
Bake for approximately 40 to 50 minutes