Peach Pie
Mix flour, sugar, and salt together. Add shortening and mix until crumbly. Beat together ice water, vinegar, and egg and cut into flour mix. Divide into 4 balls. Wrap and…
- Prep
- 26 min
- Cook
- 1 hr 1 min
- Total
- 1 hr 27 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Mix flour, sugar, and salt together.
Procedure
Add shortening and mix until crumbly.
Procedure
Beat together ice water, vinegar, and egg and cut into flour mix.
Procedure
Divide into 4 balls.
Procedure
Wrap and refrigerate for ½ hour before rolling out.
Procedure
Line a pie dish with the rolled-out crust, and crimp the edges.
Procedure
Preheat oven to 450°F.
Procedure
Peel and slice peaches.
Procedure
Transfer to a bowl and mix in lemon juice and almond extract.
Procedure
In a separate bowl, mix dry ingredients, and add to peach mixture.
Procedure
Pour into crust and dot with butter.
Procedure
Bake at 450°F for 15 minutes, then 350°F for 35–40 minutes.
Photo: Andrew Malone · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 12 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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