2 Cups sifted all purpose flour, sifted
3/4 Teaspoon salt
1/2 Cup ( 1 stick) unsalted butter
1/4 cup solid vegetable shortening
1 Tablespoon grated lemon peel
1/4 Cup chilled peach nectar
1 to 2 Tablespoon lemon juice
Combine flour and salt in a large bowl. Cut in butter and shortening with a pastry blender until mixture resembles coarse cornmeal. Sprinkle with the lemon peel and toss. Gradually add chilled nectar, blending gently but thoroughly. Add enough lemon juice to make a firm dough. Form dough into a ball and then flatten into a disc. Cover with plastic wrap and refrigerate at least 30 minutes.
1 1/4 Cups peach nectar
1/2 Cup plus 2 Tablespoon peach jam
2 Tablespoon dark rum
Combine all ingredients in a small sauce pan and stir till blended over medium heat. Heat until reduced to about 3/4 of a cup (About 45 minutes). Strain and cool, slightly. Remove from stove and cool. (Straining is optional)
1/2 to 3/4 Cup sugar
1/4 Cup brown sugar, packed
3 to 3 1/2 Tablespoon cornstarch
8 Medium peaches about 2 1/4 lbs.
2 Tablespoon fresh lemon juice
1/4 Teaspoon cinnamon
1/8 Teaspoon freshly grated nutmeg
1/8 Teaspoon salt
1 Egg beaten
2 Teaspoons water
Combine sugar and cornstarch in a small bowl and mix well. Transfer some of the sugar mixture to a larger bowl. To peel peach immerse in boiling water 4 at a time for 2 minutes. Drain and run under cold water. Peel and cut into 1/4 to 1/2 inch slices. Arrange layers of slices on top of sugar mixture in the large bowl. Repeat adding the remaining sugar and peach slices. Toss gently to blend. Sprinkle with lemon juice, spices and salt and toss again till blended thoroughly.
Position rack to the lower 1/3 shelf of oven. and pre-heat to 425’ F. Roll dough out to a circle a 1/4” thick. Roll dough up on a rolling pen and unroll over 9” pie pan. Press dough gently into place making sure not to stretch dough. Trim edge, leaving 1/2 overhang ( reserve trimmings). Brush bottom and sides of pastry with the glaze mixture. Layer filling neatly in pastry. Gather dough trimmings together and roll out into a circle 1/4 “ thick. Cut pastry into 1/2 “ wide strips of dough and arrange in a lattice design on top of filling. Press ends of dough into pie crust edges. Fold pastry over hang up over lattice ends and crimp decoratively. Carefully brush lattice and crimped edges with mixture. Cut strips of foil 2-3” wide and 30” long and cover edges of crust. Bake for 20 minutes. Remove foil and continue banking until golden brown about 20-30 minutes or more. Transfer pie to rack and cool slightly. Serve warm.
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