Text 3760, 84 rader
Skriven 2010-11-13 13:30:00 av Dave Drum (1:124/311)
Ärende: Texas 195
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Peach Pie
 Categories: Pies, Fruits, Pastry, Desserts
      Yield: 6 servings
 
    3/4 c  White sugar
    1/4 c  Light brown sugar
    1/4 c  All-purpose flour
      5 c  Ripe, fresh peaches; peeled,
           - sliced
      1 tb Fresh lemon juice
    1/4 ts Ground cinnamon
    1/4 ts Ground nutmeg
           +=OR=+
    1/4 ts Ground mace; for an
           - old-fashion flavour

MMMMM---------------------------CRUST--------------------------------
      2 c  All-purpose flour
    1/2 ts Salt
    2/3 c  Shortening
    1/2 c  Cold water
      2 tb Butter; in small pieces
 
  Preheat oven to 425øF.
  
  To prepare filling, mix white sugar, brown sugar and 1/4 cup
  flour in a large bowl. Add peaches, lemon juice, cinnamon
  and nutmeg or mace and toss well. Set aside.
  
  To prepare the dough, mix 2 cups flour and salt in large
  mixing bowl. Measure shortening and drop on top of flour
  mixture. Cut flour into shortening with fork or pastry
  blender until mixture becomes small bits of shortening
  coated with flour. Size will not be uniform. Add water all
  at once by sprinkling on top of mixture. Stir with fork to
  incorporate water into mixture.
  
  Generously flour work surface and hands. Scoop dough out of
  bowl, plop it onto work surface and pat into a rough ball.
  Divide into 2 equal portions. Roll out 1 portion into circle
  about 12 inches in diameter, lifting dough and sprinkling
  additional flour onto work surface as needed so that dough
  doesn't stick.
  
  To transfer to 9" or 10" pie pan, roll dough loosely around
  rolling pin and unroll, starting at far side of pie pan, so
  that dough drops into pan. Avoid stretching dough. Let about
  1-1/2 inches of dough hang over outer edge of pan. Pile
  fruit onto dough. Scatter bits of butter over fruit.
  
  Roll out remaining half of dough for top crust and drape
  over pie. Trim away excess dough around edges, but leave
  enough to tuck under top of pie pan edge. Crimp edges and
  cut several vents in top.
  
  Bake at 425øF for 10 minutes, then reduce heat to 350øF, and
  bake until juices bubble around edges on top of pie and
  crust is lightly browned, about 40 minutes more.
  
  Note: Good peaches contain lots of juice, so a deep-dish or
  10-inch pie pan is good for this recipe. If you don't have
  either, just make sure the pastry edges are crimped high and
  make several good-sized vents in the top crust.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 15 June 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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