Email to Cat      

Bakery House Peach Pie

Source of Recipe


Sandy Stauffer, Bakery House






List of Ingredients



• -- For Pastry for Double-Crust Pie --
  
• 2 cups all-purpose flour
  
• 1 tsp salt
  
• 2/3 cup vegetable shortening (such as Crisco), cold
  
• 2 to 4 Tbsp ice water
  
• .
  
• -- For the Peach Filling --
  
• 5 cups of peeled, sliced, ripe peaches
  
• 5 Tbsp instant flour
  
• 3/4 cup granulated sugar
  
• 1/4 tsp salt
  
• 1 Tbsp freshly squeezed lemon juice
  






Instructions



1. Prepare the pie crust: Combine the flour and salt in a large bowl. Cut shortening into flour until small lumps appear, for a coarse crumb. Add just enough ice water to form the dough into a ball. Divide dough in half. Flatten each half into a 4-inch disk and wrap in plastic wrap. Refrigerate 30 minutes.
   
   
2. When ready to proceed, remove dough from refrigerator. If stiff and very cold, let stand until cool but pliable. Roll dough into a 12-inch circle. Place dough between 2 sheets of waxed paper and roll into a 12-inch circle, working from the center outward, turning the sheets and dough 1/8-turn with each roll. Transfer and fit dough into ungreased pie dish. (Carefully roll dough around pin and unroll onto pan; or fold dough in quarters, put the point at the center of the pan, and unfold dough.) Do not stretch dough. Roll remaining dough for top crust or lattice strips. Set aside to rest.
   
   
3. Prepare the pie filling: In a large bowl, combine peaches, flour, sugar, salt and lemon juice until moistened. Spoon into the unbaked pie shell and dot with small bits of butter.
   
   
4. Fit top crust or lattice strips over filling; trim edges at rim. If using full top crust, cut slits to vent steam. Fold dough from bottom crust up and over the rim, pinching to raise and seal rim. Brush all exposed dough with beaten egg.
   
   
5. Bake in preheated oven at 375° F until filling begins to bubble up, 35 to 40 minutes.
   
   Makes one (2-crust) pie,
   6 to 8 servings.