 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
Another mouth-watering-sounding recipe from TOH. Unlike many of the other 'peaches and cream' pies here, this one doesn't use pudding mix. Ingredients:
3 cups all-purpose flour |
1 teaspoon salt |
1 cup cold butter |
2 tablespoons cold butter |
1 egg |
1 teaspoon cider vinegar |
2 -3 tablespoons ice water |
5 cups sliced peeled peaches |
1 teaspoon lemon juice |
3/4 cup sugar |
1 tablespoon sugar |
3 tablespoons all-purpose flour |
3/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/2 cup heavy whipping cream |
1 tablespoon butter |
Directions:
1. In a bowl, combine flour and salt; cut in butter (both amounts) until mixture resembles coarse crumbs.
2. Combine egg and vinegar; add to flour mixture. Add water, 1 tbsp at a time until dough forms a ball.
3. Divide dough in half. Roll out one portion to fit a 9-inch pie plate; transfer to pie plate. Trim pastry and set aside.
4. In a large bowl, combine peaches and lemon juice.
5. In another bowl, combine 3/4 cup sugar, flour, cinnamon and salt; stir in cream. Pour over peaches and gently toss to coat.
6. Spoon into crust and dot with butter.
7. Roll out remaining pastry; make a lattice crust and seal and flute edges. Sprinkle with remaining tbsp sugar.
8. Cover edge loosely with foil and bake at 425°F for 15 minutes. Reduce heat to 350°F and bake for another 45-50 minutes or until peaches are tender and crust is golden brown.
9. Cool on a wire rack.
|
|