Deep-Dish Peach Pie

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Deep-Dish Peach Pie

Prep Time: 20 minutes

Source: Ladies' Home Journal

 

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Printed from LHJ.com

 

Ingredients

 

1 cup all-purpose flour

1/4 teaspoon salt

1/4 cup butter, cut up

1 tablespoon vegetable shortening

1 to 2 tablespoons ice water

2/3 cup plus 2 tablespoons sugar

1/4 cup all-purpose flour

1/4 teaspoon grated lemon peel

3 pounds fresh peaches, peeled and sliced (6 cups)

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

1 tablespoon butter or margarine, cut up

1 tablespoon milk

Vanilla ice cream, (optional)

 

Directions:

 

1. For the pastry combine the 1 cup flour and the salt

in medium bowl. , with pastry blender or 2 knives, cut

in the 1/4 cup butter and the shortening until mixture

resembles coarse crumbs. Sprinkle with water, tossing

with fork until pastry begins to hold together. Shape

into ball; flatten into disk. Wrap and refrigerate at

least 30 minutes.

2. Heat oven to 425 degrees F. Combine 2/3 cup of the

sugar, the 1/4 cup flour and the lemon peel in large

bowl. Add peaches, lemon juice and vanilla; toss to

combine. Spoon into 10-inch deep-dish pie plate and

dot with the 1 tablespoon butter.

3. On lightly floured surface, roll pastry into

11-inch circle. Cut decorative vents. Place pastry

over peaches and flute edges, or cut pastry in

1/2-inch strips and arrange on top of pie to form

lattice. Brush pastry with milk and sprinkle with

remaining 2 tablespoons sugar.

4. Place on cookie sheet and bake 15 minutes. Reduce

oven temperature to 375 degree F and bake 30 to 45

minutes more or until bubbly in center. Cool on wire

rack 20 minutes. Serve with vanilla ice cream, if

desired. Makes 8 servings.

 

Nutritional facts per serving

 

calories: 285 , total fat: 9g , saturated fat: 5g ,

cholesterol: 20mg , sodium: 142mg , carbohydrate: 49g

, protein: 3g

 

 

 

 

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