Sunday, August 15, 2010

Freestone Peach Pie

In Ontario, apparently there is one time of year to get delicious, juicy peaches, and that time happens to be now! (Thanks to Lisa for the heads up). Of course, besides being delicious by themselves, I thought these Freestone Peaches would make a lovely pie.  Peach pie happens to be my favorite kind, with the right peaches, it can be even better than apple pie!  The pie was delicious, though very, very juicy. Probably could have used more thickener (corn starch or flour). This pie also reinforced the fact that I prefer the Crisco pie crust recipe (just use the one on the box, but substitute half of the Crisco with cold butter).

Thanks to Nigel for the help peeling the peaches and eating the pie :)



Peach Pie
10 cups Peaches (freestone)
1 tbsp. cinnamon
Some lemon juice
Sugar (up to 1/2 cup)
Corn starch (I just put a few spoonfuls)

Boil some water. Pour the boiling water over peaches in a large bowl. Let sit for 15-20 seconds, then transfer peaches to a colander and rinse with cold water. The skin on the peaches should peel off very easily. Cut peaches into 8ths and put back into the original bowl (after draining the boiling water). Mix peaches with cinnamon and lemon juice. Add sugar and corn starch before filling the crust.

Crust (from the Tenderflake box)
2 cups flour
1/2 tsp. salt
1/3 lb. Tenderflake
Water (ice cold)
1 tbsp. white vinegar
1 egg

Mix together flour and salt. Cut in tenderflake (lard) with 2 knives. In a measuring cup, lightly beat one egg, add water and vinegar to fill up to 1 cup mark. Slowly add water mixture to flour and lard, but only enough to get the flour to stick together. Make two equal sized balls and chill in the refrigerator for 20 minutes. Roll out each ball between 2 sheets of wax paper. Put one in the bottom of the pie pan and reserve the other to put over the peach mixture. Press the edges of the two crusts together along the edge of the pie pan. Paint a little egg or milk on the top of the crust.

Bake the pie for 15 minutes on 425 F and then turn down to 350 F and bake for another 35-40 minutes. (You may want to cover the edges of the pie crust to keep from burning.)

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