How do you make a peach pie?

Question

i need a recipe for the pie including how to make a double crust from scratch and how to make it with farm fresh (from right off the tree) peaches

Answer 1

Put your search engine to work. There are tons of peach pie recipes out there so read through a few and see what sounds yummiest to you.

Enjoy! ☺

Answer 2

FILLING

So simple and delicious -- a rival to peach cobbler.

1-1/4 cups sugar

1/3 cup all-purpose flour

1/2 teaspoon cinnamon

1 tablespoon fresh lemon juice (sprinkled over the peaches)

4 cups fresh peaches, peeled and sliced

2 tablespoons butter

Pastry for double-crust 9-inch pie

Preheat oven to 375°F.

Combine the sugar, flour and cinnamon in a mixing bowl. Stir in the peach slices and fold to coat with sugar/flour mixture.

Pour into a 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. Make vents in top crust. Bake for 40 to 50 minutes until crust is golden brown.

CRUST RECIPE

For a 9-inch single-crust pie:

1-1/3 cups all-purpose flour, divided

1/2 teaspoon salt

3 tablespoons ice water

1/2 cup Crisco or other good shortening

For a 9-inch double- or lattice-crust, just double this recipe.

Preheat oven to 425°F.

Put the Crisco in a medium bowl. Over it, pour 1 cup of the flour and the salt, reserving 1/4 cup flour. With your pastry blender (some old timers use a fork), cut the flour and salt into the Crisco until the mixture resembles coarse meal..

Combine the reserved 1/4 cup of flour with the 2-1/2 tablespoons ice water (estimate, or, if you must be exact, a half tablespoon equals 1-1/2 teaspoons) in a cup to make a smooth paste. Pour the paste over the pastry mixture and continue cutting in with the pastry blender until incorporated. Remember, the less you work the dough, the lighter and flakier the pastry.

Form the pastry into a ball, flatten and roll between sheets of waxed paper (you may see little veins of Crisco here and there, but that's okay) to a thickness of about 1/8 inch and 1-1/2 to 2 inches wider than the pie plate.

Peel off the top piece of waxed paper, invert a 9-inch pie plate on dough surface, and turn the sheet of dough and the pie plate over. Center the dough on pie plate, if necessary, and peel off the second sheet of waxed paper (tear off in pieces, if you like). Fit the dough into the pie plate without stretching it. If the dough tears a little, just pinch it back together.)

Trim the dough to overhang the edge of the pie plate by about 1-1/4 inches, then turn under to make an edge. You can put a fancy crimp in the edge at this point, if you wish.