| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | August 1995 | 1 | Servings | |
INGREDIENTS
| 2 1/3 | c | All purpose flour |
| 1 | T | Sugar |
| 1 | t | Salt |
| 3/4 | c | Chilled unsalted butter, cut |
| into pieces 1 | ||
| 1/2 stick | ||
| 1/4 | c | Chilled solid vegetable |
| shortening cut into | ||
| pieces | ||
| 1 | t | Distilled white vinegar |
| 6 | T | Ice water, about |
| 5 | lb | Medium peaches, peeled |
| pitted | ||
| sliced | ||
| 3/4 | c | Sugar |
| 1/4 | c | All purpose flour |
| 1/4 | t | Ground cinnamon |
| 1/8 | t | Ground cardamom |
| 1/8 | t | Ground nutmeg |
| Vanilla ice cream |
INSTRUCTIONS
For crust: Combine flour, sugar and salt in large bowl. Add butter and shortening; using fingertips, rub in until mixture resembles coarse meal. Add vinegar. Using fork, mix in enough water to form moist clumps. Gather dough into ball; divide dough into 2 equal portions. Flatten each portion into disk. Wrap each in plastic; chill 45 minutes. (Can be made 2 days ahead. Keep refrigerated. Soften slightly at room temperature before rolling out.) For filling: Preheat oven to 400F. Combine peaches, sugar, flour and spices in large bowl; toss to mix well. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie plate. Transfer peaches to crust, mounding in center. Roll out second dough disk to 13-inch round. Roll up dough on rolling pin and unroll atop peaches. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape. Bake pie until crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 10 minutes. Cool pie 3 hours. Serve with ice cream. Serves 8. Bon Appetit August 1995 Converted by MC_Buster. Per serving: 633 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 163g Carbohydrate; 0mg Cholesterol; 2136mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 11 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 5138
Calories From Fat: 1680
Total Fat: 190.7g
Cholesterol: 540.3mg
Sodium: 2777.4mg
Potassium: 5778.3mg
Carbohydrates: 819.9g
Fiber: 47.3g
Sugar: 499.9g
Protein: 70.5g