Peach Pie
Photo: Andrew Malone, CC BY 2.0
This peach pie uses a full 5 pounds of fruit, so the filling stands tall and juicy under the crust. A small splash of almond extract sits beside the lemon juice and cinnamon, and it pushes the peaches toward their stone-fruit character without hiding them. The dough gets a little vinegar and an egg, which helps keep it workable when rolled, and the recipe makes enough for several crusts.
Instructions
Stir the flour, sugar and 2 teaspoons of salt together in a large bowl. Add the shortening and work it in until the mixture looks crumbly.
Beat the ice water, vinegar and egg together, then cut the liquid into the flour mixture until a dough forms. Divide the dough into 4 balls, wrap them, and chill for half an hour so they are easy to roll.
Roll out a ball of dough and line a pie dish with it. Crimp the edges, and heat the oven to 450°F.
Peel and slice the peaches, then put them in a bowl and toss with the lemon juice and almond extract. In a separate bowl, mix the 2 tablespoons of flour, cinnamon and ¼ teaspoon of salt, then stir this into the peaches.
Pour the filling into the crust and dot the top with the butter. Bake at 450°F for 15 minutes, then lower the oven to 350°F and bake for another 35 to 40 minutes.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
.jpg){kind=link}