I wanted to start of Peach Week with a bang so I made a Peach Pie for my husband. To tell you the truth I don't really like fruit pies so I never make them, I also find pie curst hard to deal with and not worth it in the end. That is until I found this recipe. I've tried many pie crust recipes, even recipes called No Fail, but they have alwasy failed. They taste bland, crack all over or fall apart. This Lion House recipe was amazing because is is like making a soft cookie dough instead of a pie crust. Very easy to make and Very forgiving. If you have ever had a hard time making pie crust, or have avoided it, try this recipe! The filling was also very easy to make and everyone really enjoyed eating it.
I had to make a few changes to the recipes because I didn't have a few things on hand. I left out the orange zest and used vanilla extract instead of almond. For the pie crust I used 1/2 cup butter and 2/3 cup shortening.
From The Taste of Home Cookbook
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 teaspoons lemon juice
- 1/2 teaspoon grated orange peel
- 1/8 teaspoon almond extracts
- 5 cups sliced peeled fresh peaches (about 5 medium)
- 2 Tablespoons butter
- Line a 9-in pie plate with bottom pastry; trim even with edge of plate. Set aside.
- In large bowl, combine the sugar, cornstarch, nutmeg and salt; stir in lemon juice, orange peel and extract. Add the peaches; toss gently. Pour into crust; dot with butter.
- Roll out remaining pastry to fit top of pie. Trim seal and flute edges. Brush pastry and cutouts with milk, cut vents in the crust. Cover edges loosely with foil.
- Bake at 400 for 40 minutes. Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in refrigerator.
Lion House Pie Crust
From the Lion Hose Cookbook
- ¼ cup- Butter
- 1/3 cup- Lard
- ¼ cup- Margarine
- 1/3 cup- Shortening
- 1 tablespoon- Sugar
- ½ teaspoon- Baking Powder
- 1 teaspoon- Salt
- 1 tablespoon- Nonfat Dry Milk Powder
- 3 cups All-purpose flour
- ½ cups plus 1 tablespoon cold Water
Divide dough into two or three balls. Roll each out on floured board. Line pie pan with dough and cut off excess dough. Flute edges. Prick holes in bottom with fork. Bake empty pie shell at 375 degrees for 12-15 minutes or until light golden brown. Or fill unbaked pie shell and bake according to recipe.
Makes 2 to 3 pie shells.