Tuesday, August 12, 2008

Peach Pie

Peach Pie Betty Crocker's way...
(recipe to follow in the early afternoon ... now I'm going to the beach!)
Ok, I'm back...

Pie Shell
1 cup shortening (or butter!)
2 2/3 cups flour
1 tsp. salt
7-8 tbsps. cold water

Cut shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 teaspoons water can be added, if necessary).
Gather pastry into a ball. Divide and shape into 2 rounds on lightly floured surface. Roll pastry 2 inches larger than inverted pie plate with floured rolling pin.
Fold pastry into fourths. Unfold and ease into plate, pressing firmly against bottom and sides.

1 1/4 cups sugar
1/3 cup flour
1/4 tsp. ground cinnamon
6 cups sliced fresh peaches (about 6 medium)
1 tsp. lemon juice
3 tbsps. butter

Heat oven to 425° (220° celsius). Mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust. Tuck edges of top crust under edges of bottom crust and flute all the way around. Cut slits in top crust. Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust. 35 to 45 minutes. Cool. Serve with vanilla ice-cream!


Fern Driscoll said...

It sure is the season for peaches! I live and die by Betty Crocker - in spite of Italian pastry lessons, French recipes, etc., I still think the best pie crust is made with Crisco and Betty's recipe... and every Italian I've ever given it to loves it too. Just don't tell 'em it's Crisco (and no, lardo is not the same - it's gotta be Crisco!) (which you can now get in some kind of Omega 3 form, I think - we always ask friends from the States to bring it over).

Good recipe!

Saretta said...

Betty's my favorite, too! Very reliable! Do you have a blog where I can respond to you, Fern? I appreciate your comments!

Welshcakes Limoncello said...

That looks wonderful.

Fern Driscoll said...

Thanks for asking ~ yes, I do have a blog (I'm rather new to it: http://farfalle1.wordpress.com/
and I hope you'll come visit!

Isn't Ferragosto also the celebration of the Assumption of the Virgin - into heaven, that is.

That jam tart looks yummy as well.