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A juicy, fresh PEACH PIE just like my grandmother made in the 1950's! You can use 2 store-bought crusts or make your own (recipe below for one of my favorites). It can be made WITH SUGAR, or with SPLENDA (for a sugar-free version). Great topped with a scoop of fresh vanilla or peach ice cream too!
Old-Fashioned PEACH PIE
2 9" or 10" pie crusts (homemade or store-bought)
3/4-1 cup sugar (or plain white Splenda) ~ depends how sweet the peaches are
4 TB flour......................................................................1 tsp. cinnamon
dash salt.......................................................................1 tsp. pure vanilla extract
6 cups peeled and sliced fresh peaches.....................2 TB butter
egg wash made with 1 egg yolk and 2 TB water (whisked together in small bowl)
Sparkling, sanding or turbinado sugar (OPTIONAL to sprinkle on top of crust)
***
Preheat oven to 400. Line pie pan with 1 pastry crust.
Combine sugar, flour, cinnamon and salt in a large bowl. Add the peaches and gently mix with a wooden spoon or rubber scraper. Fill the bottom crust and dot with butter.
Add top crust (TIP: roll it up on your rolling pin; then unroll it over the top of the filling). Cut out little shapes with the tip of a small sharp knife (so steam can escape during baking); crimp edges with your fingers. Brush with egg wash. Optional: sprinkle with Sparkling sugar.
Put the pie onto a rimmed baking sheet (to catch any run-over). Bake for 40-50 minutes or until bubbling and the crust is nicely browned.
***
Gram's Old-Fashioned SHORTENING PIE CRUST
8” or 9” 2-crust pie
2/3 cup plus 2 tablespoons chilled vegetable shortening, cut into pieces
2 cups all-purpose flour, plus extra for rolling
1 teaspoon salt
4 to 6 TB ice water
In a large bowl with a pastry blender or two knives, cut vegetable shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl (1 to 2 teaspoons additional water can be added if necessary). You want the ingredients to barely bind together.
Flour your hands generously. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. On a lightly floured surface, form pastry into a ball; shape into 2 flattened rounds. Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Try to control the rolling pin and move from the center out. Don't use the rolling pin to go back and forth. Roll the dough over the rolling pin and then unroll the dough over the pie plate.
Old-Fashioned PEACH PIE
2 9" or 10" pie crusts (homemade or store-bought)
3/4-1 cup sugar (or plain white Splenda) ~ depends how sweet the peaches are
4 TB flour......................................................................1 tsp. cinnamon
dash salt.......................................................................1 tsp. pure vanilla extract
6 cups peeled and sliced fresh peaches.....................2 TB butter
egg wash made with 1 egg yolk and 2 TB water (whisked together in small bowl)
Sparkling, sanding or turbinado sugar (OPTIONAL to sprinkle on top of crust)
***
Preheat oven to 400. Line pie pan with 1 pastry crust.
Combine sugar, flour, cinnamon and salt in a large bowl. Add the peaches and gently mix with a wooden spoon or rubber scraper. Fill the bottom crust and dot with butter.
Add top crust (TIP: roll it up on your rolling pin; then unroll it over the top of the filling). Cut out little shapes with the tip of a small sharp knife (so steam can escape during baking); crimp edges with your fingers. Brush with egg wash. Optional: sprinkle with Sparkling sugar.
Put the pie onto a rimmed baking sheet (to catch any run-over). Bake for 40-50 minutes or until bubbling and the crust is nicely browned.
***
Gram's Old-Fashioned SHORTENING PIE CRUST
8” or 9” 2-crust pie
2/3 cup plus 2 tablespoons chilled vegetable shortening, cut into pieces
2 cups all-purpose flour, plus extra for rolling
1 teaspoon salt
4 to 6 TB ice water
In a large bowl with a pastry blender or two knives, cut vegetable shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl (1 to 2 teaspoons additional water can be added if necessary). You want the ingredients to barely bind together.
Flour your hands generously. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. On a lightly floured surface, form pastry into a ball; shape into 2 flattened rounds. Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Try to control the rolling pin and move from the center out. Don't use the rolling pin to go back and forth. Roll the dough over the rolling pin and then unroll the dough over the pie plate.
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