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preparation
preparation Time0 mins
cook Time
0 mins
servings
10
calories
398 per serving
ingredients
- 1 cup flour, Crust
- 1/3 cup plus 1Tbsp shortening, Crust
- 5 tablespoons cold water, Crust
- 1/2 teaspoons salt, Crust
- 8 large peaches (approx 3-1/2 lbs), Peach Filling
- 1 cup sugar, Peach Filling
- 1/3 cup flour, Peach Filling
- 1/4 teaspoons ground nutmeg, Peach Filling
- 1/2 teaspoons ground cinnamon, Peach Filling
- 1 teaspoons lemon juice, Peach Filling
- 2 teaspoons butter, melted, Peach Filling
- 3 tablespoons milk, for brushing on the top of pie
- 3 tablespoons sugar, if you want to sprinkle on top of pie
- 1 teaspoons china cinnamon, if you want to sprinkle on top of pie also
directions
Step 1: Crust
Cut the shortening, flour and salt until particles are about the size of a small pea.
Step 2: Crust
Sprinkle in the water, 1 Tbsp at a time, tossing with fork until all flour is moistened and pastry almost cleans the side of the bowl. (1 - 2 Tbsp of water can be added if necessary).
Step 3: Crust
Gather into a ball and refrigerate. Roll out the pie crust to fit the 9-inch pie pan.
Step 1: Filling
Peel and slice peaches.
Step 2: Filling
Add sugar, flour, and nutmeg.
Step 3: Filling
Put mixture on crust in 9-1/2 inch deep pie pan and dot with butter.
Pie Assembly:
Put on the top crust. You can use a full crust with slits cut into it for easy venting, a pie bird in the center for venting, or a lattice crust if you wish. Brush the top of the pie crust with 1 Tbsp milk and sprinkle with sugar and cinnamon (Optional).
Baking:
Bake at 425 for 50 mins. Cool before serving. Some may like to serve it warm with vanilla ice cream on the top.
