10/12/2013
Deep Dish Peach Pie
(for pie crust)
2 cups all purpose flour
1 t salt
3/4 cup shortening
5-6 T cold water
(for filling)
1 cup sugar
1/4 cup cornstarch
1/2 t ground cinnamon
1/8 t salt
10 cups sliced peaches
3 T butter
>how to make<
(for pie crust)
*In medium bowl with fork, lightly stir together flour and salt.
*With pastry blender, cut in shortening until mixture resembles coarse crumbs.
*Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
*With hands, shape pastry into a ball.
*Wrap it and refrigerate 30 minutes.
(for filling)
*In medium bowl, combine sugar, cornstarch, cinnamon and salt; set aside.
*Cut off one-fourth of pastry; set aside.
*Roll three-fourth of pastry into 17" x 13" rectangle.
*Use to line 12" x 8" baking dish.
*Add peaches to dish; dot with butter; sprinkle with sugar mixture.
*Preheat oven to 425 degrees.
*Roll remaining pastry into 10" x 6" rectangle; cut into six 1" wide strips; place the strips crosswise over the peach filling, twisting them.
*Make a high, fluted edge.
*Bake 50 minutes or until filling is bubbly and crust is golden brown.
*Let stand 15 minutes, then serve warm. Or cool to serve cold.
-makes 10-
Note: I found this recipe in "Illustrated Cookbook".
(for pie crust)
2 cups all purpose flour
1 t salt
3/4 cup shortening
5-6 T cold water
(for filling)
1 cup sugar
1/4 cup cornstarch
1/2 t ground cinnamon
1/8 t salt
10 cups sliced peaches
3 T butter
>how to make<
(for pie crust)
*In medium bowl with fork, lightly stir together flour and salt.
*With pastry blender, cut in shortening until mixture resembles coarse crumbs.
*Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
*With hands, shape pastry into a ball.
*Wrap it and refrigerate 30 minutes.
(for filling)
*In medium bowl, combine sugar, cornstarch, cinnamon and salt; set aside.
*Cut off one-fourth of pastry; set aside.
*Roll three-fourth of pastry into 17" x 13" rectangle.
*Use to line 12" x 8" baking dish.
*Add peaches to dish; dot with butter; sprinkle with sugar mixture.
*Preheat oven to 425 degrees.
*Roll remaining pastry into 10" x 6" rectangle; cut into six 1" wide strips; place the strips crosswise over the peach filling, twisting them.
*Make a high, fluted edge.
*Bake 50 minutes or until filling is bubbly and crust is golden brown.
*Let stand 15 minutes, then serve warm. Or cool to serve cold.
-makes 10-
Note: I found this recipe in "Illustrated Cookbook".
Labels: deep dish pie recipe, fruit pie recipe, peach pie recipe
