Pauline's Peach Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: PASTRY:
2 c. sifted all-purpose flour.
1 tsp. salt
⅔ c. shortening
5 to 7 tbsp. cold water
FILLING:
1 c. sugar
3 tbs. flour
⅛ tsp. ground nutmeg
⅛ tsp ground ninnamon
dash salt
5 c. sliced fresh peaches
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Directions: |
Directions:Sift flour and salt together; cut in shortening with pastry blender or fork until the pieces are the size of small peas. The smaller the pieces the more tender the pastry will be. Sprinkle 1 tsp. of water over part of the mixture. Gently toss the fork. Repeat until all the mixture is moist. Form into a ball. Divide dough into two equal parts. Flatten on lightly floured surface by pressing the edges of hand 3 times across in both directions. Roll from center to edge until about 1/8" thick. Fit one rolled pastry section into pie plate; trim to 1" beyond edge. cut strips of other rolled pastry section 3/4" wide with pastry wheel or knife. Lay strips on filled pie at 1" intervals. Fold back alternate strips as you weave cross strips. Trim lattice even with outer rim of pie plate; fold lower crust over strips. Seal and flute the edge.
Prepare bottom crust and place in pie plate according to above directions. Mix dry ingredients together and toss gently with fresh peaches. Fill bottom crust with peach mixture. Dot filling with 2 tsp. of butter. Prepare latices top according to above directions. Bake in hot oven at 400ºF for 45-50 mins. or until crust is golden brown. My mother always served her peach pie with vanilla ice cream. |
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