Recipe: Summer Peach Pie

This Summer Peach Pie is a perfect dessert! The crust is tender and flaky, and the filling sweet and full of delicious peach flavour!

Yield: 2 Pies (6 -8 Serving per Pie)    

Total Time: 45 Minutes          Prep Time: 20 Minutes           Cook Time: 15 Minutes

Pie Dough Ingredients

  • 15 Pounds of All Purpose Flour (shifted)
  • 8 ¼ Cups of Shortening
  • 3 Cups of Cold Water
  • 2 Tablespoons of Salt

Pie Ingredients

  • ½ Cup of Sugar
  • ¼ Cup Packed Brown Sugar
  • 4 ½ Cups of Peaches (sliced, peeled)
  • Pastry for Double-Crust Pie (9 inches)
  • 3 Tablespoons of Cornstarch
  • ¼ Teaspoon of Ground Nutmeg
  • ¼ Teaspoon of Ground Cinnamon
  • 1/8 Teaspoon of Salt
  • 2 Teaspoons of Lemon Juice
  • 1 Tablespoon of Butter

Method of Preparation:

  1. First make the pie dough. Place flour in a very large mixing bowl.
  2. Add shortening and cut it into flour with a pastry blender until the crumbs are the size of peas.
  3. Dissolve salt in the water and add the water to the flour mixture a small amount at a time mixing it just until the water is absorbed and the dough holds together.
  4. Cover with plastic wrap and refrigerate for four hours. Use 14 ounces of dough for a two crust 9 inch pie or 11 ounce of dough for an 8 inch pie.
  5. While the dough is in the refrigerate, work on the pie filling. In a large bowl, combine sugars; then add peaches and toss gently.
  6. Line a 9-in. pie plate with bottom pastry; trim even with edge.
  7. Set aside. Drain peaches, reserving juice.
  8. In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice.
  9. Bring to a boil; cook and stir for 2 minutes or until thickened.
  10. Remove from the heat; stir in lemon juice and butter.
  11. Gently fold in peaches. Pour into crust.
  12. Roll out remaining pastry; make a lattice crust.
  13. Trim, seal and flute edges.
  14. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly.
  15. Remove foil. Cool on a wire rack.
2018-08-13T09:38:53+00:00|Recipe|