Texas Peach Pie
By: lucrece
Published: Wednesday, July 14, 2010 - 2:57pm

Ingredients




Crust:
2 2/3 cups AP Flour
2 teaspoons sugar
3/4 teaspoon salt
1 stick (4 oz) butter
1/2 cup +1 T shortening or lard if you can find it
1/2 cup ice water
I also like to grate in some fresh nutmeg
Filling:
3 1/2 pounds peaches (~ 8)
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 cup +1 T AP Flour
1 1/2 tablespoons butter
2 tablespoons Egg wash: 1 yolk whisked with water

Preparation

1 Oven: 400F 2 Whisk together the dry ingredients and then cut in the butter, then knead in the shortening until it resembles a coarse meal. Knead in the ice water slowly until dough comes together. 3 Cut the dough in half, wrap in two disks and refrigerate until firm ~30 min. 4 Peal the peaches by blanching (boiling water for ~1 min and then placing in ice water) and cut into 3/4 in wedges. Toss the slices with sugar, 5 Juice and flour. Add some blueberries if in season. 6 Roll out the bottom crust, place in pie shell, add peaches and top with the butter, cut into slices. 7 Place the top pie crust on in your design of choice (I prefer the traditional lattice top) and brush with egg wash. Bake ~30 min, reduce temperature to 375, cover the edges with foil and bake for ~35 min longer or until filling is bubbling and crust is golden.

About


http://worldcupfoodchallenge.blogspot.com/2010/06/day-2-argentina-vs-nigeria-usa-vs.html