|Recipe : Entry # 8772|
|1436 Tanner Rd
|Peach Crumb Pie|
|Joe Wheeler EMC|
|Fool Proof Pie Crust:
4 cups flour
1 3/4 cup vegetable shortening
3 tablespoons sugar
1 teaspoon salt
1 Tablespoon white vinegar
1/2 cup water
Peach Pie Filling:
2 1/2 Tablespoons minute tapioca
3/4 cup sugar
1/4 teaspoon salt
2 large (29 oz) canned peaches in heavy syrup, drained
1/3 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
2 1/2 Tablespoons soft butter
|For Pie Crust:
Mix first 4 ingredients together with a fork. In separate bowl, beat remaining ingredients. Combine the two mixtures stirring with a fork until all ingredients are moistened. Then with hands, mold dough into a ball. Chill at least 15 minutes before rolling into desired shape.
Dough can be left in the refrigerator up to 3 days. Or it can be frozen until ready to be used. This recipe makes pastry for 2 (9 inch) double crust pies AND one 9 inch shell. The dough may be handled as much as you wish, yet it will be tender and flaky.
For Peach Pie Filling: (one 9" Pie)
Mix tapioca, sugar, and salt together. Place sliced peaches in a large bowl. Pour dry ingredients over peaches. Stir. Let stand five minutes. Spoon into the piecrust.
For Pie Crumb Topping: (one 9" Pie)
Mix toppings together with a fork to size of peas. Sprinkle on top of pie.
Bake for 45 to 50 minutes at 425°F. Serve warm with vanilla ice cream or whipped topping
|Tell us about your recipe|
|This Pie is one of my favorite pies to make for my children! They request this Pie almost every time there is a party, potluck, or Birthday get togethers. The thick, juicy peach Filling and the flaky Crust is a delicious combination.|