Post by April B. on Mar 25, 2003 14:55:40 GMT -6
Blushing Peach Pie
Crust
2 cups Unbleached All-Purpose Flour or Pie & Pastry Blend
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter
1/2 cup cold vegetable shortening
1/4 to 1/2 cup water
Filling
2 tablespoons sparkling white sugar
6 cups peeled, sliced peaches (12 to 14 peaches, 4 to 5 pounds)
1/2 cup raspberry syrup
1/2 cup Pie Filling Enhancer*
1 to 2 drops lemon oil, optional
3/4 to 1 cup sugar (to taste)
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons sparkling white sugar *Use an extra 2 tablespoons enhancer if the peaches are very juicy.
Crust: In a medium-sized mixing bowl, or using a food processor, whisk together the flour and salt, then cut in the butter and shortening till the mixture is coarse and crumbly. Add just enough water to form a cohesive dough. Divide the dough in half, wrap each half, and refrigerate for 30 minutes.
Filling: In a large bowl, combine the peaches, raspberry syrup, pie filling enhancer, lemon oil (if you're using it), sugar, salt and nutmeg. Roll out one of the pieces of pastry, and fit it into a 9-inch pie pan. Spoon the filling into the shell. Top with the other piece of rolled-out crust (make a lattice top, if desired), and sprinkle with sugar. Cut several vents in the top, and bake the pie in a preheated 425°F oven for 15 minutes. Reduce the oven heat to 350°F, and bake for an additional 40 to 45 minutes, until the crust is golden and the juices are bubbling. Remove the pie from the oven, and cool it on a wire rack.
Makes : 8 to 10 servings.
Crust
2 cups Unbleached All-Purpose Flour or Pie & Pastry Blend
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter
1/2 cup cold vegetable shortening
1/4 to 1/2 cup water
Filling
2 tablespoons sparkling white sugar
6 cups peeled, sliced peaches (12 to 14 peaches, 4 to 5 pounds)
1/2 cup raspberry syrup
1/2 cup Pie Filling Enhancer*
1 to 2 drops lemon oil, optional
3/4 to 1 cup sugar (to taste)
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons sparkling white sugar *Use an extra 2 tablespoons enhancer if the peaches are very juicy.
Crust: In a medium-sized mixing bowl, or using a food processor, whisk together the flour and salt, then cut in the butter and shortening till the mixture is coarse and crumbly. Add just enough water to form a cohesive dough. Divide the dough in half, wrap each half, and refrigerate for 30 minutes.
Filling: In a large bowl, combine the peaches, raspberry syrup, pie filling enhancer, lemon oil (if you're using it), sugar, salt and nutmeg. Roll out one of the pieces of pastry, and fit it into a 9-inch pie pan. Spoon the filling into the shell. Top with the other piece of rolled-out crust (make a lattice top, if desired), and sprinkle with sugar. Cut several vents in the top, and bake the pie in a preheated 425°F oven for 15 minutes. Reduce the oven heat to 350°F, and bake for an additional 40 to 45 minutes, until the crust is golden and the juices are bubbling. Remove the pie from the oven, and cool it on a wire rack.
Makes : 8 to 10 servings.