As a busy mother and grandmother, Cindy understands the importance of convenient meals and a well-stocked pantry, as well as the enjoyment that goes into spending time in the kitchen with little ones. Cindy’s idea of relaxing? Making an apple pie that’s just like Mom’s. Let’s hope she shares the recipe.
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Fresh peach pie tastes delicious when made with a butter crust and orchard-fresh peaches.
Heat oven to 400°F.
Combine flour and salt in bowl; cut in 1/3 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate.
Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
Combine sugar and cornstarch in bowl. Add peaches, lemon juice and vanilla; toss lightly to coat. Spoon into prepared crust.
Roll remaining ball of dough to 1/8 to 1/4-inch thickness. Cut out dough using 2 to 2 1/2-inch cookie cutters. Arrange cut-outs over filling. Brush with melted butter; sprinkle with sugar. Cover edge of crust with 2-inch strip of aluminum foil.
Bake 35 minutes. Remove aluminum foil. Continue baking 20-25 minutes or until crust is lightly browned and juice begins to bubble. Serve warm or cool.
Dietary Fiber: 2g
try using brown sugar with the peaches
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/227
© 2014 Land O'Lakes, Inc.
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