Peach Pie
This is a great summertime treat. The light flaky crust and the sweetness of the peaches pair well. It’s great topped off with fresh whipped cream or ice cream and for the final addition add a sprig of mint or basil.
Ingredients
Ingredients: Pie Crust:
2 ½ cups all purpose flour
½ tsp salt
1 cup unsalted butter
2/3 cup vegetable shortening
½ cup cold water
1 egg yolk
Ingredients Pie Filling:
12 peaches – peeled and sliced
1 ½ cups white sugar
½ cup brown sugar
3 tablespoons butter
2 tablespoons vanilla
Directions
Steps: pie crust
1. In a large bowl mix the flour and salt together.
2. Add the butter and shortening to the bowl, with a fork press the butter and shortening into the flour. Working the mixture until the butter and shortening are small pieces.
3. Add 1 tablespoon of water at a time to the mixture, until dough becomes a ball. Do not over work the dough.
4. On a clean dry surface, sprinkle flour, cut the ball into 2 equal parts and place the ball of dough on the flour and roll out one ball at a time.
5. Gently line the bottom of a 9-inch pie pan with the rolled dough. Hold the second rolled ball for the top layer.
Steps: pie filling
1. In a saucepan, combine all the ingredients. Mix well.
2. Cook on low heat till peaches have cooked down. Approximately 10 minutes. Stirring till peaches are well coated.
3. Remove from heat.
Preheat oven 375F
Assemble Pie
1. Pour filling into pie crust pan.
2. Cover pie with rolled out dough ball.
3. Press sides down with a fork, with a knife make slits.
4. Brush the top layer of the pie crust with the egg yolk.
5. Bake for approximately 45-50 minutes. Crust should be golden brown.
6. Remove from oven, serve warm or cold with ice cream or whipped cream. Garnish with a spring of mint or basil.
