Monday, May 30, 2011

Peach Pie

Nothing says Happy Memorial Day like pie and I had a ton of peaches so it was Peach Pie day at our house!   Topped with a dollop of ice cream it was a perfect ending to our meal and a great way to remember all who have served in the Armed Forces to protect the USA.

Peach Pie

 Double Pie Crust Ingredients:
  • 2 C flour
  • 3/4 C butter
  • 1 t salt
  • 2 t sugar
  • 1 small egg, beaten
  • 1/2 T vinegar
  • 1/4 C water
Directions:   In a large bowl sift together flour, sugar and salt.   In a food processor, cut in butter until it resembles coarse bread crumbs.   In a small bowl add egg, vinegar and water, mixing well and adding to flour mixture.  Wrap dough in plastic wrap and chill for 30 minutes.   Divide dough in half and roll each one out to form a 12 inch circle on a lightly floured surface.   Press dough into pie plate, fill then cover with second crust.   Turn top crust under bottom one and crimp.   Make cuts or create decorative shapes with any excess dough.   Brush top with cream and sprinkle with sugar prior to baking for a gleaming and golden crust with extra crunch.

Peach filling ingredients:
  • 5 C fresh peaches, peeled and sliced
  • 1 T lemon juice
  • 1.2 C flour
  • 3/4 C brown sugar
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t salt
  • 2 T butter, diced
Directions:   Toss peaches with lemon juice.   In a small bowl, combine flour, sugar, cinnamon, nutmeg and salt and stir well.   Add to peaches and mix well, coated each peach slice.   Turn into pie crust and dot with butter.   Add top dough piece and follow directions above to crimp and finish top.

Bake in a preheated 375 degree oven for 50 - 55 minutes (until crust is golden brown).   Cool slightly and serve with ice cream if you want!

1 comment:

Erin said...

What a great pie! This would be wonderful with a scoop of vanilla ice cream! Thanks for sharing!