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Baked fresh peach pie
Making the pastry crust for a fresh peach pie
After filling the bottom crust with the peach filling, add the top crust, trim and flute. Cut slits to allow the steam to escape. Brush with an egg wash and add a sprinkling of cinnamon sugar. If desired, cut some of the crust scraps into leaf shapes and attach to the top with a little additional egg wash.
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.
To give the pie crust a nice golden sheen, brush on an egg wash using an egg mixed with a splash of water. Sprinkle on cinnamon sugar, if desired.
Cover the edge with foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake the pie 40-45 minutes or until crust is brown and juices begin to bubble through slits in crust.
For a 10-inch Pie:
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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