Pies

OLD FASHIONED PEACH PIE

  • Crust:
  • 2 T Cold Water
  • Yolk from 1 large egg
  • 1 c Flour
  • 1/2 stick + 2 T Cold unsalted butter, cut into pieces
  • 1/8 t Salt
  • Filling:
  • 1 c Sugar
  • 1/4 c Flour
  • 3 lb. (about 9 med) Peaches cut in 1/2 wedges
  • 1 T Lemon juice
  • Streusel Topping:
  • 1/2 c Pecans
  • 1/2 c Light brown suger
  • 1/2 c Flour
  • 2 T Softened butter
  • 1 t Vanilla

    • 1. To make crust in food processor: Stir water and yolk in a 1 c measure or small bowl to blend. Pulse flour and butter until coarse crumbs form. With motor running, add yold mixture. Process just until dough leaves sides of bowl. Remove blade, then dough. By hand: mix water and yolk as above. Put flour in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Add yolk mixture, stir with a fork until crumbs clump together to form a dough.

    2. Gather dough into a ball, flatten into a disk, wrap and refrigerate 30 minutes or until firm enough to roll out.

    3. Filling: Mix sugar and flour in a large bowl. Add peaches and sprinkly with lemon juice; toss until evenly coated with sugar mixture.

    4. Streusel: Put ingredients in a small bowl. Work with fingers or fork to form coarse crumbs.

    5. Heat oven to 375°. Have ready a 9" pie plate and foil-lined baking sheet.

    6. On a lightly floured surface with a lightly floured rolling pin, roll the dough to a 12" circle. Fit into pie plate. Roll overhang of crust up over edges to form an even rim. Flute or crimp edge. Spoon in filling, then sprinkle with streusel. Place pie on lined baking sheet (to catch any drips)

    7. Bake 45 - 50 minutes until pastry is golden-brown and peaches are tender when pierced. Remove to a wire rack. Cool at least 1 hour before serving.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!