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Apple: Apple-Peach Pie

Source of Recipe

about.com


Recipe Introduction

"This pie is a fabulous combination of flavors and textures. The juice produced during baking is like a wild sweet nectar. This recipe was the first place winner in "Pie On The Square", a local baking contest I judged a few years ago."

List of Ingredients

1 2-crust recipe Refrigerator Pie Crust Mix *
1 cup sugar
2 Tbsp. tapioca
1/2 tsp. cinnamon
4-5 Granny Smith Apples, peeled and sliced
1 peach, peeled and sliced OR 1/2 cup frozen solid-pack peaches
1/2 cup crushed corn flakes
2 Tbsp. dry lemon Jell-O
2 Tbsp. butter





Recipe

Line 9" pie pan with one crust.

Combine sugar, tapioca, cinnamon, and apple and peach slices. Sprinkle corn flakes in the bottom of the pie crust, and fill with apple-peach mixture. Sprinkle with the dry lemon Jell-O and dot with butter. Add top crust and flute. Bake at 400 degrees for 10 minutes, then lower temperature to 350 degrees and bake for another 45-50 minutes, until juices are bubbling and crust is deep golden brown.

*
Refrigerated Pie Crust Mix
I keep a tupperware container of this mix in my refrigerator. It lasts for months, and makes a really easy and excellent pie crust.

6 cups flour
1 Tbsp. salt
4 tsp. sugar
2-1/2 cups solid vegetable shortening


Mix the dry ingredients in a large bowl. Cut in the vegetable shortening until mixture is the consistency of coarse meal. Store in refrigerator in airtight container.

For pie crust, scoop out 2-1/2 cups of the mix and combine it with 3-5 Tbsp. cold water and 1 tsp. lemon juice. Mix lightly with a fork, tossing the mixture, until it holds together when squeezed gently into a ball. Separate into two balls and roll out for double crust pie. Use 1-1/4 cups of the mix, 2-3 Tbsp. cold water and 1/2 tsp. lemon juice for a single crust pie.

This makes enough for 3 double crust pies.