Crust:
2 c. all-purpose flour
1 tsp. salt
3/4 c. shortening
6 to 9 Tbsp. water
Filling:
5 c. sliced fresh SHAW peaches
1 c. sugar
1/4 c. light brown sugar
2 Tbsp. cornstarch
2 Tbsp. butter, room temp.
1/4 tsp. salt
1/2 tsp. almond flavoring
cinnamon |
Shaw Peach Pie
- Preheat oven to 350. Combine flour, salt and shortening by cutting together with a pastry blender. Sprinkle with water on Tbsp. at a time. Toss lightly with fork until dough forms a ball. Divide in half. Roll one portion and place in 9 inch pie pan. Trim edge. Save the second ball for the top crust.
- Combine peaches, sugars, cornstarch, butter, salt, and almond flavoring in a large bowl. Toss gently to coat peaches. Spoon into unbaked pie shell. Sprinkle with cinnamon.
- Moisten pastry edge with water. Roll top crust and lift on to filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute with fork. Cut slits in top crust for escape of steam.
- Bake at 350 for 1 hour or until filling in center is bubbly and crust in golden brown.
- Cool at room temperature before serving.
- Makes one 9 inch pie.
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