April 3, 2007

Peach Pie from the Country

Here’s a recipe from my mother’s kitchen. This was my favorite pie as a kid. I always loved going to the fruit stands and helping my mother pick out the prettiest peaches for this pie.

Peach Pie from the Country
6 C. fresh sliced peaches
2 T. orange juice
1 T. peach schnapps
2/3 C. sugar
1/3 C. flour
1/8 tsp. cinnamon
1 T. peach gelatin
2 T. butter

Toss peaches with orange juice and schnapps. Stir flour, sugar and cinnamon with gelatin into the peaches. Pour into crust with butter. Bake 20 minutes at 425 degrees or 25 minutes at 350 degrees.

2 C. flour
¾ C. shortening
½ tsp. salt
5 T. ice cold water

Blend flour, salt and shortening until piece are pea-sized. Slowly add water and toss until blender. Divide dough in half. Roll out half to fit into bottom of pie plate. Add the filling. Roll out the other half of the dough and cut strips for a lattice crust and place on top of pie. Brush crust with egg wash and sprinkle with sugar.

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