|⅔ cup||Chilled shortening|
|¼ cup||Chilled unsalted cut up|
|6 tablespoons||Ice water|
|3 pounds||Blanched, peeled, sliced|
|2 tablespoons||Fresh lemon juice|
Pastry: In bowl, combine flour & salt; mix. Cut in shortening & butter until mix resembles coarse meal. Sprinkle with water, 1 Tbls. at a time, tossing with fork until pastry holds together to form a dough.
Divide in half; shape each half into a disk. Wrap in plastic wrap; freeze 1 hour or refrigerate 2 hours or overnight. If pastry is very cold, let stand a few minutes at room temp before rolling. Filling: In large bowl, toss peaches with lemon juice. In small bowl, mix sugar with starch & spices. Add to fruit; mix well. On lightly floured surface, with lightly floured rolling pin, roll out one disk to 12" round. Place rolling pin across center of pastry; lift to drape over pin, & tranfer to 9" pie plate. Without stretching, press gently to line pan. Roll out other half to 12" round; with paring knife, cut out small decorative holes or slits near center for vents.
Or lattice top made be made with plain or fluted pastry wheel in ½" strips. Preheat oven to 400. Remix filling; pour into shell. Using pin, lift remaining crust over filling or place lattice strips on pie; trim top & bottom edges to ¾". Press edges together lightly, fold under & seal; crimp with fingers or forks. Bake pie on center rack 20 minutes. Cover edges with strips of foil; place a foil lined pan on oven rack below pie to catch drips. Bake 40-50 minutes, until well browned & bubbly. Cool pie completely on cooling rack before cutting.
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