logoWind Ridge Farm

Pick-Your-Own Fruit

Recipes

Fresh Peach Pie                                                             

Pastry for 9" pie, top and bottom

2 cups all-purpose flour

1 teaspoon salt, sift with flour

2/3 cup chilled shortening 

4 tablespoons cold water

Pie filling

5 cups sliced fresh peaches (about 9 medium)               

1 teaspoon salt (optional)

1 teaspoon lemon juice  

 3/4 cup sugar

1/4 cup flour or dry tapioca(ground up)

1/4 teaspoon ground cinnamon

2 tablespoons margarine or butter

 Heat oven to 425 degrees.  Prepare pastry.  Cut shortening into flour and salt until particles are size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).

Gather pastry into 2 balls; shape into flattened rounds on lightly floured cloth-covered board.  Roll 1 pastry 2 inches larger than inverted pie pan with rolling pin.  Fold pastry into quarters; unfold and ease into plate, pressing firmly against bottom and side.

Prepare filling. Mix peaches and lemon juice.  Mix sugar, flour and cinnamon; stir into peaches. Turn into pastry-lined pie plate; dot with margarine. Roll other pastry.  Fold into quarters; cut slits so steam can escape. Place over filling and unfold; seal and flute.  Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.  Bake until crust is brown and juice begins to bubble through slits , 35 to 45 minutes.  Serve with ice cream if desired.