Peach Pie Of Champions Recipe by nikkalena
Cooking Instructions 2 hr 1 In medium bowl with fork, lightly stir together flour and salt. 2 With pastry blender or 2 knives used scissor fashion, cut in shortening until mixture resembles coarse crumbs 3 Sprinkle in cold water, a tablespoon at a time. mixing lightly with a fork after cach addition until pastry just holds together. 4 With hands, shape pastry into a ball (If it is a hot day, wrap in waxed paper and refrigerate 30 minutes) 5 For a 2-crust pie, divide pastry into 2 pieces. one slightly larger, and then gently shape each piece into a ball 6 On lightly floured surface with lightly floured stockinette covererd (optional) rolling pin, roll larger ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate 7 Grease the pie pan, using a small amount of shortening, then dust with flour 8 Roll half of circle onto rolling pin, transfer pastry to pie plate and unroll, easing into bottom and side of plate. Press gently until the entire plate is covered, including the edge. Set aside 9 Preheat oven to 425° F 10 In a large bowl, toss sliced peaches with sugar, flour, lemon juice, lemon zest, and cinnamon, then spoon peach mixture into piecrust. If the mixture sat in the bowl for a while, do not add the extra juice at the bottom of the bowl, or else the pie will be too liquidy 11 For top crust, roll smaller ball. With a sharp knife, cut a pattern. For lattice, cut 1 in strips and lay criss-cross across the pie filling, and press the ends into the edge of the pie crust. Crimp the edges if desired. 12 Trim extra crust off the edges, leaving a 1 in rim around the pie. 13 Using a brush, brush the milk along the top of the lattice, excluding the edges (or else the crust will stick to the wrap) 14 Wrap the edges of the pie in tin foil so that they won't cook too fast 15 Bake for 45-50 min. If your oven bakes unevenly, turn the pie around half way through. Bake until the crust is brown and the pie is bubbling 16 During the last 15 min, remove the tin foil to allow the edge to brown. 17 Turn off the oven, crack open the door and leave in for 5 more min before removing. After it is removed, let the pie rest for at least 30 min (I know this step is hard!). This will allow the pie to set up so that you don't have a soupy (yet delicious) mess. 1 In medium bowl with fork, lightly stir together flour and salt. 1 In medium bowl with fork, lightly stir together flour and salt. 2 With pastry blender or 2 knives used scissor fashion, cut in shortening until mixture resembles coarse crumbs 2 With pastry blender or 2 knives used scissor fashion, cut in shortening until mixture resembles coarse crumbs 3 Sprinkle in cold water, a tablespoon at a time. mixing lightly with a fork after cach addition until pastry just holds together. 3 Sprinkle in cold water, a tablespoon at a time. mixing lightly with a fork after cach addition until pastry just holds together. 4 With hands, shape pastry into a ball (If it is a hot day, wrap in waxed paper and refrigerate 30 minutes) 4 With hands, shape pastry into a ball (If it is a hot day, wrap in waxed paper and refrigerate 30 minutes) 5 For a 2-crust pie, divide pastry into 2 pieces. one slightly larger, and then gently shape each piece into a ball 5 For a 2-crust pie, divide pastry into 2 pieces. one slightly larger, and then gently shape each piece into a ball 6 On lightly floured surface with lightly floured stockinette covererd (optional) rolling pin, roll larger ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate 6 On lightly floured surface with lightly floured stockinette covererd (optional) rolling pin, roll larger ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate 7 Grease the pie pan, using a small amount of shortening, then dust with flour 7 Grease the pie pan, using a small amount of shortening, then dust with flour 8 Roll half of circle onto rolling pin, transfer pastry to pie plate and unroll, easing into bottom and side of plate. Press gently until the entire plate is covered, including the edge. Set aside 8 Roll half of circle onto rolling pin, transfer pastry to pie plate and unroll, easing into bottom and side of plate. Press gently until the entire plate is covered, including the edge. Set aside 9 Preheat oven to 425° F 9 Preheat oven to 425° F 10 In a large bowl, toss sliced peaches with sugar, flour, lemon juice, lemon zest, and cinnamon, then spoon peach mixture into piecrust. If the mixture sat in the bowl for a while, do not add the extra juice at the bottom of the bowl, or else the pie will be too liquidy 10 In a large bowl, toss sliced peaches with sugar, flour, lemon juice, lemon zest, and cinnamon, then spoon peach mixture into piecrust. If the mixture sat in the bowl for a while, do not add the extra juice at the bottom of the bowl, or else the pie will be too liquidy 11 For top crust, roll smaller ball. With a sharp knife, cut a pattern. For lattice, cut 1 in strips and lay criss-cross across the pie filling, and press the ends into the edge of the pie crust. Crimp the edges if desired. 11 For top crust, roll smaller ball. With a sharp knife, cut a pattern. For lattice, cut 1 in strips and lay criss-cross across the pie filling, and press the ends into the edge of the pie crust. Crimp the edges if desired. 12 Trim extra crust off the edges, leaving a 1 in rim around the pie. 12 Trim extra crust off the edges, leaving a 1 in rim around the pie. 13 Using a brush, brush the milk along the top of the lattice, excluding the edges (or else the crust will stick to the wrap) 13 Using a brush, brush the milk along the top of the lattice, excluding the edges (or else the crust will stick to the wrap) 14 Wrap the edges of the pie in tin foil so that they won't cook too fast 14 Wrap the edges of the pie in tin foil so that they won't cook too fast 15 Bake for 45-50 min. If your oven bakes unevenly, turn the pie around half way through. Bake until the crust is brown and the pie is bubbling 15 Bake for 45-50 min. If your oven bakes unevenly, turn the pie around half way through. Bake until the crust is brown and the pie is bubbling 16 During the last 15 min, remove the tin foil to allow the edge to brown. 16 During the last 15 min, remove the tin foil to allow the edge to brown. 17 Turn off the oven, crack open the door and leave in for 5 more min before removing. After it is removed, let the pie rest for at least 30 min (I know this step is hard!). This will allow the pie to set up so that you don't have a soupy (yet delicious) mess. 17 Turn off the oven, crack open the door and leave in for 5 more min before removing. After it is removed, let the pie rest for at least 30 min (I know this step is hard!). This will allow the pie to set up so that you don't have a soupy (yet delicious) mess. 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