Perfect Peach Pie with a touch of Spice
Pastry for 9-inch pie crust and top crust of cookie cutter cut shapes
¾ cup sugar 3 tablespoons flour
¼ teaspoon nutmeg or cinnamon Dash of salt
5 cups sliced fresh peaches 2 tablespoons butter
Line 9-inch pie plate with pastry. Combine sugar, flour, spice, and salt. Add to peaches; mix lightly. Fill pie shell. Dot with butter. Dash with extra spice if desired. Roll out additional pie dough and cut out desired shapes with cookie cutters. Lay these shapes on top of your pie to form a crust. Bake at 400˚ (375˚ if using glass pan) for 40-45 minutes.
Apple Crumb Pie
Mix together 3/4 cup sugar, 1 tsp cinnamon, and 5-6 apples and place in a crust lined pie pan. Dot with 1T buter.
Crumb Topping: Mix together 1/2 cup butter, 1/2 cup brown sugar and 1 cup flour. Sprinkle topping on pie.
Bake at 425˚ for 50-60 min. If using glass pan bake at 400˚
1 C flour 1/4 C vegetable oil
3/4 tsp. salt 2 1/2 T ice water
Sift together flour and salt. Pour oil and cold water into measuring cup. Do not stir. Add all at once to flour mixture. Stir lightly with a fork. Form into a ball. Roll between two 12” squares of wax paper. Peel off top sheet of waxed paper and fit dough, paper side up, into pie plate. Remove paper. Trim edge and flute by pressing dough with forefinger against wedge made by finger and thumb of other hand.
Lois Johnson, avid writer, tea drinker, and reader but first and foremost, avid Christian.