Thursday, March 12, 2009
Sean really likes peach pie, I am not too crazy about it but this recipe is really good. I used my home canned Porter Peaches, which I think really make the difference but store bought canned peaches will do. It turned to Winter on Beaty's Creek today so I made peach pie to warm up the kitchen. Nice excuse to bake isn't it??? Give this one a try, you won't be sorry you did. That is What's Cookin on Beaty's Creek today.
For pie crust:
2 sticks COLD butter-cut into little pieces
1 t salt
1 T sugar
2 1/2 cup flour
1/2 cup COLD water
Place flour, salt, and sugar in food processor and whirl around a little. Now add your butter and pulse until it looks like cornmeal. Once this is achieved add 1/4 cup of your water and pulse, add the last 1/4 cup and pulse until dough comes together. Form in to 2 equal balls and flatten between plastic wrap and place in fridge for 1 hour.
For the Pie Filling:
2 quarts of home canned peaches or 4 cans of store bought peaches-drained
1 1/2 cups sugar
1 T cornstarch
Mix all of the above ingredients together and set aside while you roll out your pie crust. Roll out crust and place into pie pan, fill with peach filling and top with rolled out top crust, make sure you seal the sides very well. Sprinkle with sugar and poke several small holes in top crust. Bake at 400' for 1 hour. If crust browns too quickly cover with foil.