Welcome New Neighbor Peach Pie

By cecelia26_

Ingredients

• Light-n-Flaky Pie Crust:
• 2 1/4 cups all-purpose flour*
• 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
• 1/8 teaspoon salt
• 3/4 cup vegetable shortening + 1 tablespoon
• 5-6 tablespoons cold water
• Peach Pie Filling:
• 5 cups fresh peeled peach slices, tightly packed
• 1 tablespoon fresh lemon juice
• 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
• 1/2 cup Dixie Crystals Light Brown Sugar
• Pinch salt
• 3 tablespoons quick-cooking tapioca
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 tablespoon butter
• Sugar for sprinkling on top crust

Details

Adapted from dixiecrystals.com

Preparation

Step 1

Light-n-Flaky Pie Crust:
1. Sift together flour, sugar and salt and place in a large mixing bowl.
2. Cut in shortening with a pastry blender until mixture resembles very coarse crumbs.
3. Add cold water, one tablespoon at a time, tossing mixture lightly with fork or your fingers until mixture can be gathered into a ball. Knead dough lightly several times, then wrap tightly and chill at least one hour.

Pie Filling:
1. Preheat oven to 350°F.
2. Toss peaches with lemon juice, then combine with both sugars, salt, tapioca, vanilla and almond extract. Allow to stand at room temperature.
3. Divide chilled pie crust in half and roll one of halves out to about 1/8 inch thickness and fit into bottom of a 9 inch pie dish.
4. Trim edges of pie crust, leaving at least a 1/2 inch overhang. Do not prick!
5. Spoon filling into pie shell and dot with butter.
6. Roll out remaining pastry dough and center over filling. Lightly dampen rim of bottom pie crust and press with top pie crust to seal. Trim edges smooth, again leaving at least a 1/2 inch overhang. Lift and fold under overhang, forming a high fat rim for fluting/crimping.
7. Flute/crimp rim as desired.
8. Reroll pie crust scraps and cut into peach and leaf shapes, if desired, and attach to top crust by dampening shapes with water.
9. Cut slits in top crust to allow steam to escape during baking. Sprinkle top with sugar.
10. Bake for 50-60 minutes or until crust is golden brown.
11. Cover rim of crust loosely with foil if needed to keep fluted edges from browning too much.
12. Cool pie on a wire rack for an hour.
13. Serve at room temperature with vanilla ice cream or homemade whipped cream.