Make-It Monday: Peach Pie

I decided to get back with the program. It's been a while, but we made this pie last week and it was absolutely delicious. I didn't refrigerate the crust at all, and it still worked perfectly. Enjoy!

Perfect Pie Crust

Added by callimakesdo on August 4, 2011 in Desserts, Pies

Prep Time 30 Minutes Cook Time 15 Minutes

Servings 16

Difficulty Intermediate

Ingredients

• ⅔ cups Cold Lard
• 2 cups Sifted All-Purpose Flour
• ½ teaspoons Salt
• 4 Tablespoons Cold Milk

Preparation Instructions

Measure lard and place in the freezer. Sift flour onto a piece of parchment or wax paper. Re-measure flour and sift again with salt into a mixing bowl. Using a pastry cutter, cut cold lard into the flour mixture until the dough resembles small peas. Do not overwork. Add 2 tablespoons milk and work into the dough using a fork. Add one or two more tablespoons of milk, working with a fork until the dough pulls together into a nice ball. Divide into two equal pieces and lightly work into disks. Wrap disks individually in plastic wrap and refrigerate for 1/2 hour or up to one day. On a floured work surface, roll out into a 12-inch disk about 1/8 inch thick and place into a pie plate.

Fill and bake according to your pie recipe. If a recipe calls for a pre-baked pie crust, pierce evenly around the crust with a fork and bake in a 400ºF oven for about 15 minutes or until golden brown. Makes one double crust or 2 single crusts.

Mom’s Fresh Peach Pie

Added by callimakesdo on August 30, 2009 in Desserts, Pies

Prep Time 30 Minutes Cook Time 15 Minutes

Servings 8

Difficulty Easy

Ingredients

• 1 cup Water
• 1 cup Sugar
• 4 Tablespoons (Heaping) Corn Starch
• 3 drops Yellow Food Coloring
• ¼ cups Fresh Lemon Juice
• 1 pinch Salt
• ¼ cups Butter (1/2 Stick)
• 6 whole Peaches, Peeled And Sliced
• 1 whole Precooked 9-inch Pie Shell

Preparation Instructions

Combine water, sugar, cornstarch, food coloring, lemon juice and salt in a medium saucepan. Whisk until combined. Stirring constantly, cook over medium heat until thick and almost hard to stir. Remove from heat and add butter; stir until melted and combined. Add peaches and gently fold to coat. Pour into precooked pie shell. Refrigerate for 4 hours to set.

Top with whipped cream and serve.