1 recipe pie crust (below)
1 beaten egg
5 cups sliced peaches
1/2 cup flour
2 tablespoons lemon juice
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon nutmeg
1/3 teaspoon salt
- Preheat the oven to 450 degrees.
- Place one of the crusts into the bottom of a 9 inch pie pan. Brush the crust with some of the beaten egg to keep the dough from becoming soggy.
- Put the sliced peaches in a large bowl and gently mix them together with the lemon juice, flour, sugar, cinnamon, nutmeg and salt. Pour into the pie crust. Cover with the other pie crust (cut out shapes before covering if desired), and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust*. Cut several slits in the top. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees and bake for an additional 30 to 35 minutes, or until the crust is golden brown. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. Serve warm with vanilla ice cream!
* I don’t like a very brown crust so I actually don’t brush it with the egg. But it you prefer a darker crust then do use the egg
Recipe Source- Slightly adapted from All Recipes
Pie Crust Recipe
2 cups flour
1 cup shortening*
1 teaspoon salt
2 tablespoons sugar
1/2 cup cold milk (whole is best)
1 tablespoon vinegar
- In a large mixing bowl add the flour, sugar and salt and lightly whisk together.
- Use a pastry cutter to mix the shortening into the flour until the shortening is in small pea size pieces.
- Add vinegar to the cold milk, then add to the flour mixture all at once. Stir until just combined (don’t overmix).
- Put the dough onto a lightly floured surface. Split dough in half and set one aside. Roll out one half with a rolling pin, making sure to flip over after each roll. Roll into about 1/8-inch thick round. Roll onto the rolling pin and carefully place in pan.
- If you’re doing a one crust pie, trim edges with a knife and flute edges with hands. For a two crust pie- fill the pie, then roll out the other half of the pie dough. Slice or shape it then lay it on top the pie filling. Bake according to directions pertaining to pie filling.
Recipe Source- Slightly adapted from Baking with Blondie (sugar added to crust, I like it a little sweet)
*Line your measuring cup with some plastic wrap so you don’t have to wash out all that sticky shortening later.