Prep 35 mins
Cook 2 hrs
Very delicious peach pie. I got this recipe from Betty Crocker Fall Baking Book (Fall 2007 #240)
- 1 cup Gold Medal all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 cup shortening, plus
- 1 tablespoon shortening
- 2 -3 tablespoons cold water
- 4 cups peaches, quartered and peeled (8 to 10 medium)
- 1⁄2 cup granulated sugar
- 1⁄2 teaspoon ground nutmeg
- 2 tablespoons whipping cream
- 1 egg
- 1⁄2 cup Gold Medal all-purpose flour
- 1⁄4 cup packed brown sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 cup butter, softened (or margarine)
- In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl(1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. On lightly floured surface, shape pastry into flattened disk. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. (If refrigerated longer, let dough soften slightly before rolling).
- Heat oven to 425°F
- On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside down 9 inch glass pie plate. Fold pastry into quarters, place in pie plate. unfold and ease into plate, pressing firmly against bottom and side. Trim over hanging edge of pastry to one inch from rim of plate. Fold and roll pastry under, even with plate; press edge with tines of fork or flute if desired.
- Place peaches in pastry lined plate. Mix granulated sugar and 1/2 teaspoon nutmeg; sprinkle over peaches. In small bowl, beat whipping cream and egg with fork or wire whisk until blended; pour over peaches. In another small bowl, mix topping ingredients with fork until crumbly; sprinkle over peaches.
- Cover edge of pastry with 2 to 3 inch wide strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Serve warm.
I wanted a nice dessert for just my DH and me, so I made this with just two peaches and skipped the crust. It turned out looking lovely and tasted delicious. Using the servings changer I used the amounts for 3 servings (this worked for the 1 1/2 cups of peaches I had) and baked it in an oval baking dish. The peaches were nice and ripe so I cut back on the sugar a little; I also added cinnamon to the peaches. I ended up increasing topping a bit more then called for to completely cover the top. The topping isn't overly sweet so serving it with whipped cream gave it a nice balance. By skipping the crust this made for a quick and easy dessert. Made for PAC Fall 09