Sugar and spice peach pie

1 Servings

Ingredients

Quantity Ingredient
1 Double crust (Recipe Follows, or use preferred crust)
12 Peaches; peeled, sliced and tossed with 2 T lemon juice
1½ cup White sugar
½ cup Light brown sugar
¼ cup Flour
3 tablespoons Clearjel (preferred) or cornstarch
1 dash Salt
¼ teaspoon Nutmeg
¼ teaspoon Cinnamon
½ teaspoon Almond extract
½ teaspoon Vanilla extract
4 tablespoons Butter
1 Egg
3 tablespoons Cold water
Sugar
2 cups Flour (pastry flour preferred)
⅔ cup Lard
1 teaspoon Salt
2 teaspoons Sugar
4 tablespoons Butter; melted
5 tablespoons Cold water

Directions

DOUBLE CRUST FOR PEACH PIE

Preheat the oven to 375F. Line a deep-dish 9" pie plate, or 10" pie plate with ½ the prepared crust. Gently toss the sliced peaches with the lemon juice, almond and vanilla extracts and pour into the pie shell, spreading evenly.

In a small bowl, mix together the sugars, flour, Clearjel (or cornstarch), salt, cinnamon and nutmeg. Sprinkle over the peaches; dot with thin slices of the butter.

Cover with the top pie crust, cut vents, seal and flute edges, as preferred. Place in oven for 45 minutes.

In a small cup, mix the egg and three tablespoons of cold water. Remove pie, wash with the egg mixture and sprinkle on light topping of white sugar. Place back into the oven for ten more minutes, or until the crust is golden and the filling is bubbly hot.

Place pie on rack to cool. Serve warm with cream or ice cream.

Double Crust for Peach Pie: In the bowl of the food processor, or with pastry knife, cut the lard into the flour, which has been mixed with the salt and sugar, until coarse crumbs form. Pour this mixture into a medium-sized bowl; using a fork, lightly mix in the cold water, a Tablespoon at a time, until dough forms a ball.

On a well floured marble slab (we've got two - aren't you jealous?! O.K.

enough meaness on my part!) or other hard surface, smooth the dough into a large ball. Cut in two, one slightly larger than the other. Cover one piece of dough and set aside.

Roll out the second piece of dough into a round circle, sprinkling surface of dough and rolling pin with flour, as needed. Spread with half of the melted butter. Fold in half; then in half again; repeating then smoothing into a ball of dough with the melted butter tucked safely inside. Wrap well with plastic wrap and set in the refrigerator. Repeat with remaining pie dough.

Allow to thoroughly chill. Remove the larger piece of dough and roll out on a well floured surface, sprinkling the dough and rolling pin with flour, as needed, to keep the dough from sticking and breaking. Always roll in the same direction away from the center. To easily transfer the pie dough to the pie plate, gently wrap the rolled dough around the rolling pin and slowly unroll it over your pie plate. Be sure you do not pull or stretch the dough as you place it in the plate. Trim the edges, leaving a ¾-inch overhang. Place in refrigerator while you repeat rolling out the top crust.

Fill the bottom crust, as instructed above. Cover with top crust, seal and flute, cutting steam vents.

Makes one 9 or 10" double crust, or two 9 or 10" single crust pies Posted to Bakery-Shoppe Digest V1 #232 by "Peggy L. Makolondra" <pmakolon@...> on Sep 11, 1997

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