One last summer fling: peach pie
September 28, 2008
St. Charles County
by Kris Kolk
Technically, it’s autumn. But doesn’t it still feel like summer?
Here’s a tasty way to cling onto that last little bit of summertime…bake a peach pie.
Ingredients:
10 fresh peaches, pitted, peeled and sliced
1/3 cup flour
¾ cup sugar
¼ cup butter
1 double pie crust—see recipe below
Mix flour, sugar and butter so the mixture resembles crumbs.
Spread the bottom crust into a 9-inch pie plate. Fill with a few sliced peaches.
Sprinkle some of the butter mixture on top of the peaches.
Fill in with some more peaches and butter mixture. Continue layering until all is used.
Top with the pie crust. If you have trouble rolling out an attractive top crust, then just roll out a smaller bit of pie crust dough, and use cookie cutters to cut out pieces. These pie crust cookies can act as the top crust—and are really cute, too.
Bake at 350 degrees for about 45 minutes or until crust is golden.
Pie Crust Recipe
Ingredients:
3 cups flour
1 ¼ cup shortening
1 tablespoon salt
5 tablespoons cold water
1 tablespoon vinegar
Mix. Let stand for a few minutes before rolling out. Makes two double layer pies.
Freeze extra. Warm to room temperature before rolling out. (I find it easier to work with after it’s been frozen)
Copyright 2008 Neighbors About Town