Hey there!
How about some peach pie...
With peaches being in season, all I can
think about is peach ice cream, peach cobbler and of
course homemade peach pie!
Okay for this recipe, I kinda cheated and used the
canned peaches, but you could very easily make this
with fresh peaches too ;)
Here's what ya need:
First of all, I made the crust from scratch (recipe included), but a couple of
store bought ones will do just fine.
Filling:
1 large and 1 regular size can of sliced peaches in heavy syrup (drained)
3/4 cup sugar
(if you are watching your sugar intake, you can skip this step, I just add the sugar b/c I like my filling to be pretty sweet, I have made it without the extra sugar and it was still really good :)
8Tbls of cornstarch
cold water
3 tsp cinnamon
Prepare the filling before you start your
crust and cover and place
in the fridge until your ready to use it.
Stir together peaches,
sugar and cinnamon into,
into a medium size bowl.
In another small bowl or
cup stir together the cornstarch and just enough water to make it into
liquid form. Slowly pour cornstarch mixture into
peach filling and stir until well blended.
Cover bowl and set aside until crust is ready.
Crust:
3 c. all purpose flour
1 tsp salt
1 c. shortening
6 T. cold water
I found this pie crust recipe years ago
in an old Blue ribbon recipes of the county fair book,
someone had put a check mark next to it so I figured it must be a winner.
It's been my go-to ever since.
Mix together flour, salt and shortening
with whatever means you prefer, some people use
a food processor, I just use a fork...
once you have gotten the shortening blended into
the flour, (it should look something like this)
Start adding your water and stir until your dough starts to stick
together and form a ball. You made to add slightly more water to
get it to stay together, that's fine, just don't
get it too sticky or it will be hard to roll out.
Once you've prepared your dough, lightly
dust an area to work your dough with a
bit of flour. Also rub some flour on your
rolling pin, this will keep the dough
from sticking to your pin and
causing it to tear.
You will then separate the
dough into to equal pieces.
Roll out the first one to roughly a 1/4 inch thick
or so and at least two inches wider than
your pie pan. Don't worry if its way bigger than your
pan, it just gives you a little wiggle room when
putting it together.
Go ahead and put that first crust you've just finished
rolling out into your pan.
Here's a little trick for getting into the pan
easily without it tearing..
roll your dough around your rolling pin, then simply unroll into your pie pan :)
Once you have the first one in position
roll out your second dough.
Again don't worry about it being way bigger than
your pie pan.
Once you have the second crust ready, pour
your filling into your first crust,
top the filling with two or three
teaspoons of butter
to give it a nice rich flavor (optional).
Make sure your filling
is spread evenly into your pan.
Add the top crust and flute (pinch together)
the top ad bottom crusts and forming a seal.
You really want to make
sure to seal the two crusts together well,
fruit pies are notorious for trying to spill out of their pans.
Once you've got the tow crusts put together,
trim off the excess dough using a sharp knife
and cutting along the edge of the pan.
Next, cut small two inch slits in the
top of your pie crust
I usually do just a few of them,
you don't want to
get too carried away with
this part because you might end up with
peach juice escaping from the top.
If you want, you can use some of you left over pie
crust and a cookie cutter and cut out a few shapes to decorate
the top of your pie.
Sprinkle with a little cinnamon and
sugar and place in the oven on the middle rack and
bake at 350F for 45-55 minutes. Your crust
should be a nice golden brown.
Allow it to cool a little, although warm peach pie
and vanilla ice cream is pretty much the closest thing
to heaven on earth...
in my opinion anyway :)
Enjoy!
♥ from the farm
