Wednesday, November 27, 2013

Peach Pie


Peach pie. What more can I say? This pie will be good any time of the year! Actually guys, I don't know. I haven't tried it yet. Tomorrow I will tell you if it's good or not! If it's terrible, I will delete this post. How about that? But I can tell you this much, it smells pretty dang good.

Peach Pie Filling:

5 cups sliced peeled peaches (or thawed from the frozen section) 
2 tbsp lemon juice
1/2 cup all purpose flour
1 cup sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 tbsp butter

Double-Crust Pie Dough:

2 1/2  cups all-purpose flour, plus extra for rolling out the dough
2       tablespoon sugar
1       teaspoon salt
8       tablespoons vegetable shortening, chilled
12     tablespoons (1 1/2 stick) unsalted butter, cut into pieces and chilled
6-10  tablespoons ice water

1. Preheat oven to 425-degrees F. Combine the flour, sugar, and salt in a mixing bowl using a whisk. Then put the shortening in the bowl and mix with a pastry blender quickly until it has the texture of coarse sand. Now scatter the butter pieces over the top and mix it in with the pastry blender until it looks kind of like coarse crumbs. Don't worry if you still have chunks of fat, that's what makes it flakey! 

2. Sprinkle 6 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does. Form the dough into 2 4-inch disks, wrap tightly in plastic rap, and refrigerate at least 1 hour.

3. Let the chilled dough soften slightly at room temperature before rolling it into 12-inch circles and fitting the first into a pie plate.

4. Put the filling into the pie plate lined with dough and then roll out place the other circle of dough on the top of the filling, using your rolling pin as a guide.








Bake at 425 for 10 minutes and then reduce the temperature to 350 degrees and bake for 30-35 minutes, or until the crust is golden brown.

Obviously, I did a lattice crust on top. It's really not very difficult. Just slice the circle of flattened dough into 1-inch strips and weave them carefully on the pie. I also didn't do a crimped edge, but I think it looks fine just tucked under instead.