The secret to Grandma’s fresh peach pie is the crust. The peach filling is a basic fruit pie recipe. What sets the pie apart is the marvelous, flaky crust. You can find this in Sugar Free and Simply Delicious.
The secret to Grandma's fresh peach pie is the crust. The peach filling is a basic fruit pie recipe. What sets the pie apart is the marvelous, flaky crust.
- 2 c, all-purpose flour
- ½ tsp. salt
- 1 c. (2 sticks) vegetable shortening
- ¼ c. ice water
- 3-4 c. sliced fresh peaches
- 2 T. flour
- 1 ½ c. sugar, adjust accordingly to the sweetness of peaches
- 1 T. lemon juice
- 2 T. cold unsalted butter, cut into small squares
- 1 egg yolk
- 1 T. heavy or whipping cream
In a bowl, mix together the flour and salt. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse meal.
Sprinkle water on the dough, a tablespoon at a time, mixing quickly with a fork after each. Add only enough water for the dough to hold together and be formed into a ball.
Handling the dough as little as possible, divide it into two equal portions and form into two smooth balls. Roll each portion out onto a lightly floured surface until it forms a circle about 1/8-inch thick and 2-inches wider than a 9-inch pie plate.
Preheat oven to 400°F. Place peaches in a large-sized bowl. Add lemon juice and toss. Sift flour into a small-sized bowl. Add sugar and mix. Sprinkle mixture over peaches.
Line 9-inch pie plate with a crust. Pour in peach mixture. Dot filling with little squares of cold butter. Top pie with second pie crust and crimp edges.
Whisk egg yolk and cream together in a small bowl. Use a pastry brush to brush egg wash over the top crust. Cut 3 to 4 slits on top of the pie.
Bake for 20 minutes. Cover edges with a piece of foil. Reduce oven temperature to 350°F and bake an additional 30 to 40 minutes longer, or until the crust is golden and the filling bubbling. Cool 25 minutes before serving.