Sunday, November 15, 2009
Sous Chef: Brian
Recipe: Peach Pie (pie crust courtesy of Angie Penrose & Peach Pie by Betty Crocker)
2 cups flour
¾ tsp. baking powder
2/3 cup oil
1/3 cup milk
Mix ingredients together and divide in half. Roll each half between 2 pieces of parchment paper. Place one rolled out crust into pie plate and poke with fork.
2/3 cup sugar (we only used ½ the sugar because we decided to use homemade canned peaches)
1/3 cup flour
¼ tsp. cinnamon
6 cups sliced peaches (if you use fresh peaches also add 1 tsp. lemon juice and 1 T butter to dot on top of fruit before adding second layer of crust)
Pre-heat oven to 425. Mix sugar, flour and cinnamon in large bowl. Stir in peaches. Turn into pastry-lined pie plate. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
Bake about 45 minutes or until crust in brown and juice begins to bubble through slits in crust. Cool in pie plate on wire rack (it prevents the crust from getting soggy). Serve warm if desired.
Cooked and cut...
Everyone said, “Wonderful!”
NOTES: I thought there was a very small bit of an oil after taste if I ate the pie crust by itself, but when I combined all the flavors in my mouth, I didn’t notice it at all! It did turn out very flaky and delicious :)