Wednesday, September 21, 2011

Peach Pie

About 3 years ago I attempted my first apple pie.  It wasn't too bad.  It didn't look pretty, but it tasted goo.  I don't think I'll ever have a job at Marie Calender's making the pie tops look nice and pretty.  This time I wanted to try some peach, since I had a ton to use.  I also wanted to attempt doing the lattice top.  It wasn't as hard as I thought it was.  It's pretty much just like weaving dough.
2 1/6 c. flour
1/8 c. sugar
1/2 tsp. salt
3/8 c. shortening
2/3 c. butter, cubed
1/2 c. ice water (you won't use it all)

Peach Filling
1/2 c. white sugar
1/2 c. brown sugar
2 tbsp. cornstarch
1/4 c. butter
1/2 tsp. cinnamon
8 large-10 medium peaches, depending on the size

Mix flour, salt, sugar, shortening, and butter.  Mix until dry and flaky.  Add ice water 1 tablespoon at a time until dough begins to come together.  It should remain slightly flaky.  Roll dough out into 2 circles, one sligthly bigger than a 9 inch pie pan so that it covers the the sides and hangs slightly over.  With the remaining dough, cut into long strips to use for a lattice top.  Fill a large pot with water and bring to a boil.  Boil the peaches for 1-2 minutes.  Immediately place in an ice bath (large bowl filled with water and ice cubes).  Once cool enough to handle, peel the peels.  This helps make the peels come off more easily.  Cut the peaches into small pieces.  Line the shell with sliced peaches.  Mix flour, cornstarch, sugars, and butter.

 Sprinkle some on top of peaches.  Add another layer of peaches, and sprinkle more of the flour mixture on top.  Top with lattice strips of dough or keep it whole if you don't want to attempt the lattice, just make sure and poke holes the top to let the steam escape.  Sprinkle the top with some cinnamon.

Bake at 450 degrees for 15 minutes, then turn the temperature down to 350 degrees and bake for 30 minutes.  Once finished, turn oven off and let teh pie set up and cool in the oven.  This prevents it from being runny.

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