The best delicious Special Peach Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Special Peach Pie recipe today!
Hello my friends, this Special Peach Pie recipe will not disappoint, I promise! Made with simple ingredients, our Special Peach Pie is amazingly delicious, and addictive, everyone will be asking for more Special Peach Pie.
What Makes This Special Peach Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Special Peach Pie.
Ready to make this Special Peach Pie Recipe? Let’s do it!
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2 1/2 c Flour
1 ts Salt
2/3 c Chilled shortening
1/4 c Chilled unsalted cut up
Butter
6 tb Ice water
Filling:
3 lb Blanched, peeled, sliced
Peaches
2 tb Fresh lemon juice
3/4 c Sugar
2 tb Cornstarch
1/4 ts Cinnamon
1 pn Nutmeg
Pastry: In bowl, combine flour & salt; mix. Cut in shortening & butter
until mix resembles coarse meal. Sprinkle with water, 1 Tbls. at a
time, tossing with fork until pastry holds together to form a dough.
Divide in half; shape each half into a disk. Wrap in plastic wrap;
freeze 1 hour or refrigerate 2 hours or overnight. If pastry is very
cold, let stand a few minutes at room temp before rolling. Filling:
In large bowl, toss peaches with lemon juice. In small bowl, mix
sugar with starch & spices. Add to fruit; mix well. On lightly
floured surface, with lightly floured rolling pin, roll out one disk
to 12″ round. Place rolling pin across center of pastry; lift to
drape over pin, & tranfer to 9″ pie plate. Without stretching, press
gently to line pan. Roll out other half to 12″ round; with paring
knife, cut out small decorative holes or slits near center for vents.
Or lattice top made be made with plain or fluted pastry wheel in 1/2″
strips. Preheat oven to 400. Remix filling; pour into shell. Using
pin, lift remaining crust over filling or place lattice strips on
pie; trim top & bottom edges to 3/4″. Press edges together lightly,
fold under & seal; crimp with fingers or forks. Bake pie on center
rack 20 minutes. Cover edges with strips of foil; place a foil lined
pan on oven rack below pie to catch drips. Bake 40-50 minutes, until
well browned & bubbly. Cool pie completely on cooling rack before
cutting.
Pastry:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings
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