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Peach Pie Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
For the crust

2 c. flour
1 tsp. salt
1 tsp. sugar
2/3 c. butter-flavored shortening chilled
1/3 c. ice water

For the peach pie filling, we roughly used:
3 Tbsp. Flour
1/3 C. Sugar
1/2 tsp. cinnamon
3-4 c. sliced peaches
1/2 tsp. almond extract

Combine the dry ingredients then stir in peaches and almond extract. Bake at 375 until crust turns golden brown (about 35-40 minutes).
Directions:
Directions:
Instructions

Sift flour, salt, and sugar together. Cut in shortening, be gentle, don't over-do it. You want the mixture to be light and crumbly. When you have crumbles that are a little smaller than pea-sized, add water 1 Tbsp. at a time. If you pinch some of the crumbly dough and it barely holds together it's ready. If the dough doesn't hold together, add a little more water and continue to mix.
Remove dough from bowl and place in a mound on a clean surface. Gently shape into 2 balls, cover with plastic wrap and chill in the fridge for at least an hour or so (preferably overnight) On a floured board or floured wax paper, turn the dough out and flatten it with the hands into a round. Flour the rolling pin and begin rolling the pie crust into a roughly round shape, until it is about two inches larger than the pie pan. Carefully fold the dough into quarters and place it in the pie pan, with the point of the pie crust in the middle of the pan.
Unfold the pie crust and gently pat it into place into the bottom and sides of the pan. Trim the crust press down with fingers or a fork. Sprinkle all over with sugar before baking.
If making a pre-baked crust, bake in a hot oven — about 425°F for about 10-12 minutes or until golden brown.

 

 

 

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