Peach Pie With Cut-Out Pastry

Peach Pie With Cut-Out Pastry
14
1 Review
Fresh peach pie tastes delicious when made with a butter crust and orchard-fresh peaches.
35 min
Prep Time
1:30
Total Time
8 servings

Ingredients

Crust

2 1/2 cups
all-purpose flour
1/2 teaspoon
salt
3/4 cup
cold Land O Lakes® Butter, cut into chunks
5 to 7 tablespoons
cold water

Filling

1 cup
sugar
2 tablespoons
cornstarch
6 medium (6 cups)
ripe peaches*, pitted, sliced 1/4-inch
1 tablespoon
lemon juice
1/2 teaspoon
vanilla
1 tablespoon
Land O Lakes® Butter, melted
1 teaspoon
sugar
 
*Substitute 2 (16-ounce) bags frozen sliced peaches, thawed, drained

Directions

  1. Heat oven to 400°F.
  2. Combine flour and salt in bowl; cut in 3/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
  3. Divide dough in half; shape each half into ball. Flatten slightly. Wrap each ball of dough in plastic food wrap; refrigerate 30 minutes.
  4. Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 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.
  5. Combine sugar and cornstarch in bowl. Add peaches, lemon juice and vanilla; toss lightly to coat. Spoon into prepared crust.
  6. 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.
  7. 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.

Recipe Tips

Nutrition Facts (1 serving)

Calories
390
Cholesterol
25mg
Carbohydrates
59g
Protein
4g
Fat
16g
Sodium
160mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

try using brown sugar with the peaches

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