A cooking and baking journal

Peach Pie Revisted

I think I should write down my peach pie recipe here because I used a couple different cook books to figure out the best way to use my canned peaches in a pie. So here it is:

Peach Pie recipe for one 10" pie (made on 2/08/09)

Pie crust ingredients for one 2-crust 10" pie:
  • 2 1/2 c. flour
  • 3/4 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1 c baking Crisco
  • 6-7 tbsp. water
  • 3 tbsp. plain bread crumbs
  • Cooking spray

Filling ingredients:
  • 1 1/2 qt. canned peaches (I used the Harrow Beauty variety)
  • 1/4 c. cornstarch

Sift together dry ingredients. Cut in Crisco with pastry cutter. Pour in water (you can add more if need be). Knead dough for a few seconds. Divide dough so that one portion is slightly larger than other. Take larger portion and roll out to a circle that is about 12" in diameter. Carry dough (using rolling pin method) to pie plate that has been sprayed with cooking spray. Shape dough to plate and trim away excess. Add bread crumbs and pat to adhere.

To prepare filling: Drain peaches and coat them with cornstarch. Pour into pie plate. Preheat oven to 400°.

To make top layer of crust:
Roll out smaller piece of dough so that it is roughly 10" wide. Place on top of peaches. Tuck top layer's edges under bottom layer's and crimp with fingers. Make slits in top. Bake for 45 minutes.

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