Fold pastry into quarters place in pie plate. On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9-inch glass pie plate. (If refrigerated longer, let dough soften slightly before rolling.) Wrap in plastic wrap refrigerate about 45 minutes or until dough is firm and cold, yet pliable. On lightly floured surface, shape pastry into flattened disk. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). ![]() Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. In medium bowl, mix 1 cup flour and the salt.Peach pies are always well topped with vanilla ice cream or whip cream. Or if you are like us, let it cool just a little and serve. When you take your peach pie out of the oven let it cool. After 30 minutes you may need to tent the top with foil to prevent pie shell from getting burnt. Then turn down the oven t0 375 degrees and finish baking about 40-60 minutes depending on oven/altitude. Bake in a preheated oven at 400 degrees for 10 minutes. Then set your pie onto a tin foil-covered baking sheet. Next, it’s ready for your crumb topping.Ĭompletely cover your peaches with crumb topping. Pour your peach mixture into your pie shell. cinnamon, 3/4 cup flour, and cut in with a pastry cutter 1/3 cup butter. Set mixing bowl to the side and mix up the crumb topping. ![]() lemon juice, 1/2 cup brown sugar, 1/4 cup all-purpose flour and 1 tsp. You’ll add your 5 cups peaches into a big mixing bowl. Remember to grab those baking supplies too. If you are making your pie crusts grab the recipe shared earlier to my favorite pie crust recipe.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |