Schnitz Peach Pie

Recipe by Olha7397
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
YIELD: 1 PIE
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • TO MAKE THE PIE CRUST Place the flour and salt in a large mixing bowl.
  • Work in the shortening, using a pastry blender or two knives until large loose crumbs the size of peas are formed.
  • Sprinkle in the water, a tablespoonful or so at a time, using a fork to draw the moistened crumbs into a ball.
  • Add no more water than is necessary to form the ball.
  • Turn out on a lightly floured board.
  • Quickly form dough into a ball with your hands.
  • Divide into two pieces for 9 inch or 10 inch pie shells.
  • Chill.
  • To prepare unfilled tart shells, prick the pastry with a fork and bake at 425 F.
  • for 8 to 10 minutes.
  • Cool in the pan.
  • Yield: a double-crusted 9 or 10 inch pie or 2 bottom 9 or 10 pie shells or 18 medium tart shells.
  • TO MAKE THE SCHNITZ PEACH PIE: Arrange peach slices attractively in pie shell.
  • Pour cream over peaches.
  • Sprinkle on nutmeg.
  • Combine the brown and white sugar, flour, and salt.
  • Using a pastry blender, cut the butter into the dry ingredients.
  • Sprinkle this mixture over the peaches.
  • Bake at 425 degrees for 15 minutes.
  • Reduce heat to 350 degrees F.
  • and cook for 35 minutes more or until the peaches are tender and the crust is golden brown.
  • Classic Canadian Cooking.
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