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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Emma Rea from Columbia, South Carolina recommends this eye-catching pie packed with juicy peaches. Come onâ¦try a piece! Ingredients:
3 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 cup plus 2 tablespoons cold butter, cubed |
1 egg |
1 teaspoon cider vinegar |
5 to 7 tablespoons ice water |
filling: |
5 cups sliced peeled peaches |
1 teaspoon lemon juice |
3/4 cup plus 1 tablespoon sugar, divided |
3 tablespoons king arthur unbleached all-purpose flour |
3/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/2 cup heavy whipping cream |
1 tablespoon butter |
Directions:
1. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and vinegar; add to flour mixture. Add water, 1 tablespoon at a time, until dough forms a ball.
2. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge; set aside.
3. In a large bowl, combine peaches and lemon juice. In another bowl, combine 3/4 cup sugar, flour, cinnamon and salt; stir in cream. Pour over peaches; gently toss to coat. Spoon into crust. Dot with butter.
4. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Sprinkle with remaining sugar.
5. Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 45-50 minutes or until peaches are tender and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 6-8 servings.
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