Peach Pie with Brandy
(for sweet dough pie crust)
6 T shortening
1 egg
1/2 cup sugar
1/4 cup milk
1.5 cup flour
1 1/4 t baking powder
1/8 t nutmeg
1/8 t cinnamon
3/4 t vanilla essence
(for filling)
900g peaches
1 t lemon juice
1/3 cup sugar
1 to 2 T flaked coconut
1/4 t cinnamon
2 T brandy
3 T flour
1 T butter
(for crumb topping)
1/2 cup flour
1/4 cup sugar
1/4 cup cold butter
1 dash ground cinnamon
>how to make<
(for pie crust)
*Cream shortening, eggs and sugar until mixture has turned very light yellow.
*Add milk and mix well.
*Add flour and baking powder along with vanilla and spices.
*Beat until mixture is light and fluffy.
*Cool in refrigerator; the colder the dough the easier it is to roll.
*Roll or pat dough into 10" pie plate.
(for filling)
*Preheat oven 450 degrees.
*Peel and slice peaches.
*Add rest of filling ingredients (except butter); mix and spread over crust.
*Dot with butter.
(for topping)
*In a small bnowl, combine flour, sugar,and cinnamon.
*Cut in butter until mixture resembles coarse crumbs.
*Sprinkle over fruit pies.
*Bake in the oven for 10 minutes; lower heat to 350 degrees and continue baking for 30 to 40 minutes more.
*Serve with ice cream.
-makes 10-
Labels: crumb topping, fruit pie recipe, peach pie recipe, sweet dough pie crust