Homemade Peach Pie
Southern peaches, meaning grown in the Southeast and not California or elsewhere, have been on sale around the area for 99 cents a pound. I bought three pounds of them so I could make a peach pie.
My family loves chocolate so it is not often that I make a fruit pie, but it is one of my favorite desserts.
The crust is key and I always make homemade crust. I also have learned that it must be treated gently or it will get tough. I use 2 cups of flour and 1 tsp of salt mixed together, then I cut in using a fork, 2/3 of a cup of shortening and 2 tablespoons of butter. I gently combine everything until it has the consistancy of small peas. I then add 4 tablespoons of cold water and use my hands to bring it together in a ball and refrigerate it.
I peeled the peaches and put a bit of lemon juice over the peaches to keep them from browning quickly. I mixed together 3/4″ of a cup of sugar, 1/4″ cup of flour and 1/2 tsp of cinnamon. I put the peaches into this mixture and heated the oven to 425.
I split the dough in half and gently rolled out the bottom crust and put it in a glass 9″ pie pan. I poured the peach mixture into the pan and dotted with butter. I then rolled the top crust out and covered the peaches. I sealed the sides and poked a few knife slits into the crust so air could escape. I always put foil around the edge of the pie to keep it from burning.
I placed it in the oven for about 45 minutes. Then I removed the foil and cooked it for another 5-10 minutes.
Here is a picture of the final pie.
After it cools it is great with some vanilla ice cream. Speaking of which, I haven’t made homemade ice cream for a long time. mmmm
If you enjoyed this post, please consider leaving a comment or subscribe to the feed and get future articles delivered to your feed reader or email.
Subscribe to RSS
who knew you were such a cook! It sounds delicious!!