White Flesh Peach Pie

By Bonne1

Ingredients

• 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 tsp. salt
• 1 tsp. baking powder
• 2/3 cup plus 2 tbsp. Crisco shortening or 2/3 cup lard
• 4 to 5 tablespoons ice water, or more, as needed
• 4 cups sliced white flesh fresh peaches (about 7 medium)
• 1 tsp. lemon juice
• 2/3 cup sugar
• 3 tbsp. Gold Medal UNBLEACHED all-purpose flour
• 1 tsp. cinnamon
• 1 tbsp. butter
• 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 tsp. salt
• 1 tsp. baking powder
• 2/3 cup plus 2 tbsp. Crisco shortening or 2/3 cup lard
• 4 to 5 tablespoons ice water, or more, as needed
• 5 cups sliced white flesh fresh peaches (about 9 medium)
• 1 tsp. lemon juice
• 1 cup sugar
• 1/4 cup Gold Medal UNBLEACHED all-purpose flour
• 1 tsp. cinnamon
• 2 tbsp. butter
• 2 2/3 cup Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 tsp. salt
• 1 tsp. baking powder
• 1 cup Crisco shortening or 3/4 cup shortening plus 2 tbsp. lard
• 7 to 8 tablespoons ice water (I used more)
• 6 cups sliced white flesh fresh peaches (about 11 medium)
• 1 tsp. lemon juice
• 1 1/4 cups sugar
• 1/3 cup Gold Medal UNBLEACHED all-purpose flour
• 1 1/4 tsp. cinnamon
• 3 tbsp. butter

Details

Servings 8
Preparation time 45mins
Cooking time 165mins
Adapted from cantstayoutofthekitchen.com

Preparation

Step 1

Instructions
Heat oven to 300°.
PREPARE PASTRY:

Measure flour, salt and baking powder into a bowl.
Cut in shortening thoroughly with pastry blender.
Add ice water a little at a time, mixing until all flour is moistened and dough almost cleans the side of the bowl (1-2 tsp. water can be added if needed).
Gather dough into ball.
Place waxed paper on counter.
Sprinkle heavily with flour.
Place ball of pie dough onto waxed paper and sprinkle heavily with more flour; cover with more waxed paper.
(For two-crust pie, divide dough in half and shape into 2 flattened rounds.)
Roll dough 2 inches larger than inverted pie pan.
Fold pastry into quarters; unfold and ease into pan.
Trim overhanging edge of pastry if necessary.
Roll out second layer of dough.
Once both layers of crust have been rolled out, add peach filling to the pie plate.
Dot with butter.
Add remaining pie crust on top of peach filling; cut slits so steam can escape.
Flute edges.
Bake at 300° until the filling is no longer soupy. The filling will bubbly up very thickly through the slits in the crust. It may take one-and-a-half to two-and-a-half hours!
PREPARE FILLING:

Mix peaches, lemon juice, sugar, flour and cinnamon; set aside until both layers of pie crust are made.
Turn into pastry-lined pie pan; dot with butter.
Cover with top crust and seal and flute.
Make about 6 slits in top crust to allow steam to escape while baking. (This prevents toughness). Makes 1 pie.

Instructions