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Fresh Peach Pie
This recipe is excellent. I have made it many times through the years. the recipe is from my Betty Crocker’s Cookbook that I received as a bridal shower gift (copyright 1969, Twenty-third Printing 1974, recipe page 325)
- Pastry for 9-inch Two-crust pie (recipe follows)
- 5 cup sliced peaches (about 9 medium) I blanch the peaches for a few minutes so they are easy to peel.
- 1 tsp lemon juice
- 1 cup sugar
- 1/4 cup flour
- 1/4 tsp. cinnamon
- 2 Tablespoons butter
Heat oven to 425 degrees.
Mix peaches and lemon juice.
Stir together sugar, flour and cinnamon; mix with peaches.
Turn into pastry lined pan; dot with butter.
Cover with top crust which has slits in it; seal and flute.
Cover edge with foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake pie 40-45 minutes or until crust is brown and juices begin to bubble through slits in crust.
As above but increase:
- peaches to 6 cups (about 11)
- sugar to 1 1/4 cups
- flour to 1/3
- Butter to 3 Tbs.
Standard Pastry (Pie Crust)
Also from my Betty Crocker’s Cookbook recipe page 316
8 or 9-inch ONE-crust pie
1 cup flour
1/2 tsp salt
1/3 plus 1 tablespoon shortening
2 to 3 Tablespoons cold water
10-inch ONE crust pie
1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening
3 to 4 Tablespoons cold water
8- or 9- inch TWO crust pie
2 cups flour
1 tsp salt
2/3 plus 2 tablespoons shortening
4 to 5 Tablespoons cold water
10-inch TWO Crust Pie
2 2/3 cups flour
1 tsp salt
1 cup shortening
7 to 8 Tablespoons cold water
Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 tsp. of water can be added if needed).
Gather dough into ball, shape into flattened round on lightly floured cloth-covered board. (For two-crust pie, divide dough in half and shape into 2 flattened rounds.) With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters, unfold and ease into pan.
For one-crust pie: Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute. Fill and bake as directed in recipe.
For baked pie shell: Prick bottom and side thoroughly with fork. Bake at 475 for 8 to 10 minutes.
For two-crust pie: Turn desired filling into pastry-lined pie pan. Trim overhanging edge of pastry 1/2 inch from rim of pan. Roll second round of dough. Fold into quarters; cut slits so steam can escape. Place over filing and unfold. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim of seal; flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake as directed in recipe.
Note: if possible, hook fluted edge over edge of pie pan to prevent shrinking and help keep shape.
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