Deep-Dish Peach Pie
"The simplicity of this juicy pie brings even the most novice baker great results every time."
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2⁄3 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon finely shredded orange peel
- 1⁄4 teaspoon ground nutmeg
- 4 cups sliced fresh peaches or 4 cups frozen unsweetened sliced peaches, thawed
- 2 medium oranges, peeled, seeded and sectioned
- 2 tablespoons butter
- 1 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 cup shortening
- 2 -3 tablespoons cold water
directions
- In a small bowl stir together sugar, cornstarch, orange peel, and nutmeg. In 1 1/2-qt casserole combine the peaches and the oranges. Add the sugar mixture; stir till well coated. Dot the fruit mixture with the butter.
- In medium bowl stir together flour and salt. Cut in shortening till pieces are the size of small peas.
- Sprinkle 1 tablespoons water over part of flour mixture; gently toss with fork. Push to side of bowl. Repeat till all is moistened. Form into a ball.
- On lightly floured surface flatten the dough withhands. Roll dough from the center to the edge, forming a 9" circle. Cut slits.
- Roll up the pastry around the rolling pin; transfer to casserole and unroll over the fruit mixture.
- Trim the edge of the pastry. Flute the pastry to the side of the casserole, but not over the edge. To prevent overbrowning, cover the edge of the pastry with foil.
- Place casserole on baking sheet in oven (mixture may bubble over slightly.) Bake in 375 degree oven for 25 minute Remove foil; bake for 30--35 minute longer or till crust is golden brown. Cool the pie on wire rack. Serve warm or cool. Spoon into dessert dishes to serve.
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RECIPE SUBMITTED BY
<p>I am a weekend chef, and am always trying out new recipes with my daughter, Amanda. We love collecting and sharing recipes with our family and friends, but find we just don't have as much time to devote to it as we used to. We have found that sharing online is an easy way for us to post even the most sought after family recipes, giving easy access for all the aunts and cousins to collect and share. <br /> <br />I was born and raised in Dallas, and have never been out of the state for more than a few weeks at a time. <br /> <br />I love gardening,but since moving to a town home, I don't have a large backyard anymore. So, we make do with an herb garden and a few planters of flowers and ivy each spring. This year, we are going to try our hand at growing a couple tomato and bell pepper plants on our patio. <br /> <br />My daughter and I share a lot of the same interests in music, books, and crafting. We always have at least 5 projects going, and lots of ideas for new ones to follow at any given time. We donate a day of our time at least 4 times a year to the soup kitchens in Dallas and Fort Worth, and are big supporters of the local SPCA. <br /> <br />We have 5 cats: two toms: Tigger, an American ginger tabby,& Shadow, a Russian Siamese; recent additions are Sabastian & Liam:two adorable little kittens-both coal black with their tails dipped in white paint! We are not sure, but their mother looked Abyssinian. Their father was feral, but most likely a Bombay breed.We just took in our first female, Kahlua. She was found in North Carolina along with 25 other cats & kittens on an abandonded farm, and a friend brought her down for us to foster. <br /> <br />We are experimenting with making gourmet cat and dog treats, and as soon as we perfect the recipes (with at least a 4 meow! or woof! rating) we will post them online for everyone. Doing this kind of thing makes a great fundraiser at work, as well as great gifts at holidays!</p>
