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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is a variation on the Summer Peach Pie. Ingredients:
crust |
2 cups all-purpose flour |
1/2 t. salt |
1/2 cup cold butter, cut up |
1/4 cup vegetable shortening |
4 to 5 t ice water |
filling |
2/3 cup plus 1 t sugar |
1/3 cup all-purpose flour |
1/8 t. nutmeg |
6 cups peeled, sliced ripe peaches |
1/2 cup sour cream |
1 large egg, beaten |
1 t milk |
Directions:
1. Make pie crust: Combine flour and salt in bowl. Cut in butter and shortening until mixture resembles coarse crumbs. Add water 1 T at a time, tossing with fork, until mixture begins to hold together. Gather into a ball. Divide pastry into two pieces, one slightly larger than the other; flatten into disks. Wrap and refrigerate 30 minutes or overnight.
2. Heat oven to 425 degrees.
3. On floured surface, roll larger pastry disk into a 14-inch circle. Fit into 9 1/2-inch deep-dish pie plate; flute edge. Freeze 10 minutes. Line pastry with foil; fill with dried beans or rice. Bake 10 minutes. Remove foil and beans. Bake 8 minutes more, until golden. Cool on wire rack.
4. Combine 2/3 cup sugar, flour, and nutmeg in large bowl. Add peaches, sour cream, beaten egg and toss to combine. Spoon into baked pastry shell.
5. On floured surface, roll smaller pastry disk and cut into 10 1/2 inch wide strips and arrange over filling in a lattice pattern. Cut vents in top. Place over filling, tucking in edge. Brush with milk. Sprinkle with remaining 1 tablespoon sugar.
6. Bake on cookie sheet 15 minutes. Reduce oven temperature to 375 degrees F. and bake 45 minutes longer, until pie is bubbly in center (if pie browns too quickly, cover loosely with foil.) Cool before serving.
7. 365 calories, 17.5 g total fat, 8.5 sat. fat., 51 mg cholesterol, 217 mg sodium, 49 g carbs. 5 g protein
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