| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pies | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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