Cookbook:Peach Pie
Peach Pie | |
---|---|
Category | Pie and tart recipes |
Yield | 2 pies |
Time | 2–3 hours |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Southern U.S. cuisine | Vegetarian Cuisine | Holiday Recipes | Dessert
Ingredients
editCrust
editFor 1–2 crusts:
- 4 cups flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1¾ cups shortening
- ½ cup ice water
- 1 teaspoon vinegar
- 1 egg
Pie
edit- 5 pounds peaches
- 1 teaspoon lemon juice
- ¼ teaspoon almond extract
- 2 tablespoons flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 4 Tablespoons butter
Procedure
editCrust
edit- Mix flour, sugar, and salt together.
- Add shortening and mix until crumbly.
- Beat together ice water, vinegar, and egg and cut into flour mix.
- Divide into 4 balls.
- Wrap and refrigerate for ½ hour before rolling out.
- Line a pie dish with the rolled-out crust, and crimp the edges.