INGREDIENTS

INSTRUCTIONS

DOUBLE CRUST FOR PEACH PIE
Preheat the oven to 375F. Line a deep-dish 9" pie plate, or 10" pie plate
with 1/2 the prepared crust. Gently toss the sliced peaches with the lemon
juice, almond and vanilla extracts and pour into the pie shell, spreading
evenly.
In a small bowl, mix together the sugars, flour, Clearjel (or cornstarch),
salt, cinnamon and nutmeg. Sprinkle over the peaches; dot with thin slices
of the butter.
Cover with the top pie crust, cut vents, seal and flute edges, as
preferred. Place in oven for 45 minutes.
In a small cup, mix the egg and three tablespoons of cold water. Remove
pie, wash with the egg mixture and sprinkle on light topping of white
sugar. Place back into the oven for ten more minutes, or until the crust is
golden and the filling is bubbly hot.
Place pie on rack to cool. Serve warm with cream or ice cream.
Double Crust for Peach Pie: In the bowl of the food processor, or with
pastry knife, cut the lard into the flour, which has been mixed with the
salt and sugar, until coarse crumbs form. Pour this mixture into a
medium-sized bowl; using a fork, lightly mix in the cold water, a
Tablespoon at a time, until dough forms a ball.
On a well floured marble slab (we've got two - aren't you jealous?! O.K.
enough meaness on my part!) or other hard surface, smooth the dough into a
large ball. Cut in two, one slightly larger than the other. Cover one piece
of dough and set aside.
Roll out the second piece of dough into a round circle, sprinkling surface
of dough and rolling pin with flour, as needed. Spread with half of the
melted butter. Fold in half; then in half again; repeating then smoothing
into a ball of dough with the melted butter tucked safely inside. Wrap well
with plastic wrap and set in the refrigerator. Repeat with remaining pie
dough.
Allow to thoroughly chill. Remove the larger piece of dough and roll out on
a well floured surface, sprinkling the dough and rolling pin with flour, as
needed, to keep the dough from sticking and breaking. Always roll in the
same direction away from the center. To easily transfer the pie dough to
the pie plate, gently wrap the rolled dough around the rolling pin and
slowly unroll it over your pie plate. Be sure you do not pull or stretch
the dough as you place it in the plate. Trim the edges, leaving a 3/4-inch
overhang. Place in refrigerator while you repeat rolling out the top crust.
Fill the bottom crust, as instructed above. Cover with top crust, seal and
flute, cutting steam vents.
Makes one 9 or 10" double crust, or two 9 or 10" single crust pies
Posted to Bakery-Shoppe Digest V1 #232 by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on Sep 11, 1997

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