Tuesday, June 24, 2008

Peach Pie

I have a ton of peaches in my freezer from last summer. I peeled and sliced them, added sugar and cinnamon and then froze them. All I had to do today is pull them out of the freezer, thaw and add flour.

However, I will give you the filling recipe first.

5 cups sliced fresh peaches
3/4 cup sugar
3 Tbsp. flour
1/4 tsp. nutmeg or cinnamon
dash of salt

Combine all ingredients in a bowl. Mine look a bit soupy because they were frozen. The flour takes care of this problem.

Pie Crust
2 1/3 cups flour
1 tsp. salt
1 Tbsp. butter
2/3 cup of shortening (I used Canoleo margarine)
5-7 Tbsp. ice water

The first thing I do is put 5-6 ice cubes in a bowl of water so that it's very cold when I'm ready for it.

Put the flour, salt and sugar in a bowl.

Cut in the shortening, butter or margarine.

Add the water, 2 Tbsp. at a time and mix with a fork until the dough begins to stick together and form a ball. It always takes me about 6 Tbsp. of water. At this point, I form two equal size balls with the dough.

I have never had luck rolling out dough on a floured surface. I take two sheets of wax paper and roll out the dough between them. You may have to readjust the top sheet if it starts to wrinkle.

It will look like this when it's rolled out.

Be careful to peel the top sheet off the dough. Arrange the dough in the pie dish and gently peel off the bottom sheet.

Add your filling.

Roll out the other dough. Lay it on top of the filling. Roll up the edges, cut 2 or 3 vents and sprinkle with sugar.

Bake at 400 degrees for 40 minutes.

Cut and serve.