Michigan Peach Pie
Source of Recipe
Now You're Cooking With Farmer Jack
List of Ingredients
For the dough:
1 cup chilled butter
6 tbsp. vegetable shortening
4 cups all purpose flour
1 tsp. salt
2/3 tbsp. water
For the filling:
5 cups peaches, peeled cored and sliced
1/2 cup sugar
1 1/2 tbsp. cornstarch
1 1/2 tbsp. butter
1 tbsp. lemon juice
Recipe
For the dough:
Cut the butter and shortening into the flour then press together using your thumb and fingers until crumbly. Add the water to make a paste, cover and allow to rest 30 minutes before using.
Roll 1/2 recipe out to 1/8" and line a 9" pie pan. Roll the other 1/2 out to a 10" circle.
For the filling:
To peel the peaches, drop whole peaches into boiling water for 45 seconds to a minute. Immediately remove and place in ice water to shock. The skin should come off easily. Core and slice.
Combine sugar, cornstarch and lemon juice and toss with peaches. Place in pastry shell, dot with butter.
Top with pastry crust, crimp edges. Cut vents in pastry top with shears to allow for venting.
Bake in pre-heated 450 over for 10 minutes then turn over down to 350 and bake 35 to 45 minutes until golden brown and filling bubbles.
|
|
member logon
