Monday, October 10, 2011

Peach Pie

peach pie1A coworker brought in a case of peaches last week and split it with others.  I was fortunate enough to get 10 of them and decided to make some peach pies to share with everyone.  The recipe is pretty easy and can also be used with apricots or other fruit.

Peach Pie
Double crust – store bought or homemade:
2 cups flour
1 tsp salt
2/3 cup shortening
6-7 tbsp cold water
Mix together flour and salt, then cut in the shortening until pieces are the size of peas. Add 1 tbsp water at a time gently tossing with a fork and push against the side of bowl. Repeat until all moistened and form a ball. Roll dough from center to edge until 12” in diameter.

6 cups peaches peeled & sliced (approx 6-8 medium)
2/3 cup sugar
1/3 cup flour
1/4 tsp ground cinnamon
1 tsp lemon juice
Heat oven to 425°F. Make bottom crust and brush with egg white; set aside. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Fill bottom crust with peaches. Cover with top pastry, crimp edges to seal and cut slits in top. Brush top of crust with milk and sprinkle with a little sugar. Cover edges with 2-3 inch strips of foil to prevent burning. Bake 30 minutes, then remove foil strips and bake an additional 15 minutes or until crust is golden brown. Cool on wire rack at least 2 hours.

peach pie2

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