Everything is just PEACHY this week as we prepare for Peach Days! We took a short break from booth preparations to make a delicious peach pie (can't let all those peaches on the counter go to waste)! As always our grandparents are included! First, we picked peaches from Grandpa Jack's tree and second we used Grandma Marlene's pie crust recipe.
Firstly, pie crust is a serious baking skill and takes A LOT OF PRACTICE! This was probably my fourth time making pie crust and I think I finally got it just right! Here are a few of the bisdom's (baking wisdoms) that have been passed on to me in my pie crust quest:
1- Do not overwork the dough. Separate the dough into the number of shells the recipe calls for and then roll out each shell individually. It is not like sugar cookie dough that you can roll out over and over again. The more you work pie dough the less flaky your crust will be.
2- Even if you think it is thin enough, roll it out a little thinner.
3- After cutting the circle for the shell, use your rolling pin to loosely wrap the dough circle around and then gently lift and lay over the pie pan. (This tip is compliments of my master pie crust making mother-in-law Vicki!) The first couple times I made this recipe I tried to lift the dough circle off the counter with my hands and it ripped in half before I could get it in the pan.
4- BUY A PASTRY CUTTER! I have been using two knives to cut into the flour and shortening when preparing the dough and felt like my arms were literally going to burn off before the dough was ready. This time however I made the dough at mom's house and because she is so incredibly wise she has a pastry cutter! I promise it is necessary for saving your arms and sanity!
Good Luck and if it is your first, second, or even third time making pie crust don't get discouraged - keep trying!
Grandma Marlene's Famous Pie Crust
3 3/4 Cup Flour (1 1/4)
1 1/2 Cup Shortening (1/2)
1 1/2 tsp Salt (1/2)
7 1/2 TBS Water (2 1/2)
Mix flour and salt in a mixing bowl. Add 2/3 of the shortening (1 cup for full recipe) and cut in until mixture resembles fine meal. Add remaining shortening and cut into size of large peas. Sprinkle water over different parts of mixture. Mix thoroughly until all particles cling to form a ball of dough. Take into hands and form into a smooth flat round of dough.
This recipe makes six pie shells, shallow pans. The amount in parentheses makes three pie shells, shallow pans. Bake the shells at 450* for 10 minutes, or fill with pie filling and bake as directed.
Fresh Peach Pie Filling
2 1/2 cups fresh peaches, (peeled and sliced)
1 TBS lemon juice
1/4 cup sugar
3 TBS cornstarch
1 TBS butter
dash of salt
Whipped Cream for topping
Add peaches to a medium size bowl and sprinkle with sugar and lemon juice. Allow to stand for 1 hour, tossing once or twice. Drain off juices, reserving them in a separate pan/bowl; juice should measure about 1 cup.
Add peach juice and cornstarch to a small saucepan and stir well to combine. Cook over medium heat just until thickened. Remove from heat and stir in the butter and salt. Allow to cool a bit.
Place peaches in baked pie shell. Smooth mixture from the saucepan over the top. Chill, then serve with whipped cream!