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.

Filling
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.
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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.
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Cut in the shortening, butter or margarine.
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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.
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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.
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It will look like this when it's rolled out.
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Be careful to peel the top sheet off the dough. Arrange the dough in the pie dish and gently peel off the bottom sheet.
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Add your filling.
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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.
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Bake at 400 degrees for 40 minutes.
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Cut and serve.
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Enjoy!