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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This golden crusted pie is loaded with juicy slices of peaches, apricots and nectarines. It's irresistble on a warm summer day, says Janet Loomis. From tate of home. Ingredients:
2 cups flour |
1 teaspoon salt |
3/4 cup shortening |
5 tablespoons water |
1 2/3 cups sliced peeled peaches |
1 2/3 cups sliced peeled apricots |
1 2/3 cups sliced peeled nectarines |
1 tablespoon lemon juice |
1/2 cup packed brown sugar |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
1 tablespoon butter |
Directions:
1. In a small bowl, combine flour and salt; cut in shortening until crumbbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half. On a lightly floured surface, roll out one portion to fit a 9 inch pie plate. Transfer pastry to plate; trim to 1/2 inch beyond edge.
2. In a large bowl, combine the peaches, nectarines, apricots, and lemon juice. Combine the brown sugar, ginger and cinnamon; sprinkle over fruit and toss gently to coat. Pour into crust; dot with butter.
3. Roll out remaining pastry to fit top of pie; make decorative cutouts. Set cutouts aside. Place top crust over filling. Trim, seal and flute edges. Moisten cutouts with a small amount of water; place on top of pie.
4. Cover edges loosely with foil. Bake at 375 for 25 minutes. Uncovered; bake at 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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