With a Grateful Prayer and a Thankful Heart: Fresh Peach Pie and Pastry Crust Recipe

Wednesday, September 7, 2011

Fresh Peach Pie and Pastry Crust Recipe

John couldn't let summer slip by without one of our (his) favorite pies.
He brought home some beautiful peaches (and vanilla ice-cream) and I enjoyed baking and puttering in the kitchen as he watched and kept me company.


Fresh Peach Pie
This recipe is excellent. Made it many times through the years.
From my
Betty Crocker's Cookbook
I received as a bridal shower gift
(copyright 1969, Twenty-third Printing 1974, recipe page 325)

9-inch Pie:
Pastry for 9-inch Two-crust pie (recipe follows)
5 cup sliced peaches (about 9 medium) I blanch the peaches for a few minutes so they are easy to peel.
1 tsp lemon juice
1 cup sugar
1/4 cup flour
1/4 tsp. cinnamon
2 Tbs. butter

Heat oven to 425 degrees. Prepare pastry. Mix peaches and lemon juice. Stir together sugar, flour and cinnamon; mix with peaches. Turn into pastry lined pan; dot with butter. Cover wit top crust which has slits in it; seal and flute. Cover edge with foil to prevent excessive browning; remove foil last 15 minutes of baking.

Bake pie 40-45 minutes or until crust is brown and juices begin to bubble through slits in crust.

10-inch Pie:
As above but Increase:
peaches to 6 cups (about 11)
sugar to 1 1/4 cups
flour to 1/3
Butter to 3 Tbs.

Standard Pastry (Pie Crust)
Also from my Betty Crocker's Cookbook recipe page 316)

Tender, flaky pastry will encase every pie, if this basic recipe is followed precisely.

8- OR 9-INCH ONE-crust pie
1 cup flour
1/2 tsp salt
1/3 plus 1 tablespoon shortening
2 to 3 Tablespoons cold water

10-inch ONE crust pie

1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening
3 to 4 Tablespoons cold water

8- or 9- inch TWO crust pie

2 cups flour
1 tsp salt
2/3 plus 2 tablespoons shortening
4 to 5 Tablespoons cold water

10-inch TWO Crust Pie

2 2/3 cups flour
1 tsp salt
1 cup shortening
7 to 8 Tablespoons cold water

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 tsp. of water can be added if needed).
Gather dough into ball, shape into flattened round on lightly floured cloth-covered board. (For two-crust pie, divide dough in half and shape into 2 flattened rounds.) With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters, unfold and ease into pan.
For one-crust pie: Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute. Fill and bake as directed in recipe.
For baked pie shell: Prick bottom and side thoroughly with fork. Bake at 475 for 8 to 10 minutes.
For two-crust pie: Turn desired filling into pastry-lined pie pan. Trim overhanging edge of pastry 1/2 inch from rim of pan. Roll second round of dough. Fold into quarters; cut slits so steam can escape. Place over filing and unfold. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim of seal; flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake as directed in recipe.
Note: if possible, hook fluted edge over edge of pie pan to prevent shrinking and help keep shape.
          
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.

25 comments:

Maple Lane said...

Such a delicious looking pie! We have enjoyed fresh peaches this summer. I know the pie made your whole house smell wonderful.

Kathleen said...

That looks so good! I am hoping for the peaches to go on sale so I can make a few pies for the freezer.
Thanks for your recipe, I know it will be wonderful!
Good luck with the Amazon gift card give away! Hope the Hobmother pays you a visit!

NanaDiana said...

Oh- Does that sound good, Lorraine. I have not had peach pie in years and years and years. Do you know I have that same cookbook and it was just fallig apart? My daughter found one on eBay for me about 3 years ago in almost perfect condition. I keep using my old stained one so I don't wreck the "new one"...lol

My husband would be drooling in the keyboard over this one! xo Diana

Susan said...

Awwww, LDH, that looks delectable. You know what my favorite cookbook is, out of my 200 or so cookbooks? Yep, my good ol' Betty Crocker cookbook. It was falling apart and last year I found an identical one with the hard cover intact. Bought it right away.

Take care, LDH. Sincerely, Susan from writingstraightfromtheheart.blogspot.com

Ms.Daisy said...

Hi,
I can practically smell that wonderful peach pie from here! Peach pie is one of my favorites,too. Thanks for sharing.



~Jean

Petra said...

This I'll have to try. Blessings!

Kathleen said...

I adore peach pie! Yours looks amazingly delicious!

CJ said...

This looks so good! I've never made peach pie before but might have to give it a try.

Dayle said...

Oh my ... what a yummy simple pleasure! That pie looks like blue-ribbon winner for sure. How do you stay so slim, Lorraine?

podso said...

Looks so delicious. I still reach for my BC cookbook more than any other. The dog chewed much of my original away but I was able to find a copy at a used bookshop!

Carol @ There's Always Thyme to Cook said...

Gorgeous pie! A favorite here, too!

Sue said...

So yummy ,peach is one of my favorite pies, I have an old Betty Crocker cook book, and enjoy it too.
Enjoy, a I know you both have.
Sue

Heather said...

Oh that looks so yummy I really do wish we were neighbors although I know you would wonder why I keep inviting myself over every time I could smell your fabulous cooking floating through the air hehehehe!!! for my birthday my husband got me a new computer and I am so glad I have been able to visit your blog. I could not get on here with my old laptop I have no idea why but certain blogs I would go on and the whole thing would freeze up. So it is very nice to be able to visit with you again. This year my goal is to learn how to make gluten free pie crust I just don't think I can go any longer without pie especially after seeing this post...Love Heather ;)

Four on the Shore said...

You gifted me this recipe at my wedding shower! It has become one of my most prized recipes, and is often requested when the peaches here are sweeter than candy bars.

Thank you for sharing!

Nancy's Notes said...

I'm so happy I dropped in, am printing your recipes now! What a scrumptious looking pie!

Nancy

Kathleen said...

Your pie looks sooooo good! I've never eaten peach pie, I think I'm missing out on something here.

Debbie Kay said...

Your pie looks divine........I love to bake too.

Lots of Love,

Debbie Kay

Kay K said...

You pie I am sure was just as yummy as it looks!! and the words on the post your are the ...... I love it !!! thanks for sharing

Sarah (Nikki) said...

yum and double yum. like the poem too.

E. Charlotte said...

Looks delicious!! You've made me quite hungry! :)

amy @ Life in Pink Hi-Tops said...

I love peach pie--yours looks delicious! The poem is very cute.

Maryann said...

This looks tasty, I have to admit I love pie but I have to depend on someone else making it for me. Maybe I can tempt someone with this recipe

Viv said...

this is such a sweet post - both the recipe and your final comment :)
i look fwd to baking with peaches this upcomign summer!

Paula {Salad in a Jar} said...

What a beautiful job you did with this classic peach pie! I'm not usually a fan of cooked peaches but add a homemade pie crust to anything and I'm in.

SavoringTime in the Kitchen said...

I'm sure I have that same cookbook :) The Idaho peaches at my store are delicious right now. Your pie looks so delicious!

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