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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