Monday, August 29, 2011

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 DessertsPies
Prep Time 
Cook Time 
Servings 16Difficulty Intermediate


  • 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 DessertsPies
Prep Time 
Cook Time 
Servings 8Difficulty Easy


  • 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.

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