Peach Pie

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    Peach Pie....

    Wash, peel, and slice 6 med-lg peaches. Sprinkle with a little raw sugar and 1 tsp cardamom. Arrange in a pie crust of your choice and dot with a little margarine - cover with another crust and brush with melted Earth Balance and a little raw sugar. Be sure to vent the top of the crust. Bake at 375 degrees 1 hour or so.

    EZ Pie Crust

    * 1 1/2 cups all-purpose flour, you can use wheat flour too
    * 1/4 teaspoon salt
    * 1/2 cup vegetable shortening, chilled
    * 3 tablespoons ice water

    Sift together the flour and salt; sift again. Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse cornmeal. Add ice water a tablespoon at a time (approximately 3 tablespoons in all), stirring the dough around the bowl with a fork. As soon as it is moist enough to gather into a ball, wrap in wax paper and refrigerate for about 30 minutes. Handle the dough as little as possible. Roll half of the pastry dough out on a floured surface to about 1/8-inch thickness. The pastry should be about 1 1/2 inches larger than the the pie plate. Repeat with the other half of dough for a double crust pie.

    1 double crust 10 inch pie for 8.

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