Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Williams' Sisters Deep Dish Peach Pie




Source of Recipe


Internet


List of Ingredients




FOR THE CRUST:

4 cups flour
1/2 tsp. salt
1/2 lb. cold butter, cut into small pieces
1 cup cold vegetable shortening, cut into small pieces

FOR THE FILLING:

10 cups sliced fresh peaches
1 cup sugar
Juice of 1 lemon
1/4 cup flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg


Recipe



For the crust:

Sift flour and salt together into a large mixing bowl. Use a pastry cutter or two knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 8 tbsp. ice water, stirring the dough with a fork until it just begins to hold together. Using your hands, press the dough firmly into a rough ball. Give the dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball. Divide ball in half, dust each with flour, and wrap in plastic. Refrigerate for 1 hour.

For the filling:

Gently mix peaches, sugar, lemon juice, flour, cinnamon, and nutmeg together in a large bowl and set aside.

Preheat oven to 375°. Between two large pieces of wax paper, roll out 1 of the chilled balls of dough into a 12'' x 15'' rectangle. Remove paper and ease pastry into a 9'' x 12'' baking pan, then fill pastry with peaches and any accumulated juices.

Between two new large pieces of wax paper, roll out the second chilled dough ball into a 10'' x 13'' rectangle, then remove paper and carefully place dough on top of peaches. Fold edge under, then crimp with a fork. Make several slits with a sharp knife down the center of the top crust to allow steam to escape during baking. Bake until pie is golden brown and bubbling, about 1 hour and 25 minutes.