Peach Pie
Submitted by Tom Faber, Briarhill Farms
Pie Shell:
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 tablespoons chilled unsalted butter, cut into pieces
- 2 tablespoons chilled solid vegetable shortening
- 4 tablespoons ice water, approximately
Sift together first 4 ingredients into a medium bowl. Add butter and shortening. Rub with fingertips until mixture resembles coarse meal. Stir in enough water, a tablespoon at a time, until dough begins to come together. Gather dough into a ball; flatten; wrap in plastic and refrigerate at least 30 minutes before rolling. Roll half of dough into a 10 inch circle and fit into a 9 inch pie plate shell. Roll remaining dough into another 10 inch circle and set aside.
Peach Filling:
- 8 ripe peaches, peeled, pitted and cut into 1/2 inch slices
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 4 tablespoons butter
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- Cinnamon sugar (2 tablespoons sugar mixed with 1 teaspoon ground cinnamon)
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons butter
- 3/4 teaspoon ground cinnamon
- 1 teaspoon grated orange peel
- 1/4 tablespoon fresh orange juice
- 1 tablespoon orange brandy
- Chantilly Cream(1 cup chilled whipping cream, 1 tablespoon sugar, 3/4 teaspoon vanilla extract--beaten together until stiff peaks form.)
Preheat oven to 400 degrees F
In a large bowl, combine peaches, extracts, sugars, 1/4 cup flour, salt and lemon juice. Set aside for 10 to 15 minutes. Drain peaches and reserve liquid. Arrange peaches in the pastry lined pie plate. Dot with butter. Sprinkle filling with nutmeg and cinnamon. Add enough of the reserved liquid to just cover the fruit. Set aside the remaining liquid for later use.
Sprinkle cinnamon sugar over second pastry circle and lightly press it into the dough. Cut pastry into 10 strips, 3/4 inch wide, and arrange in a lattice pattern over pie filling. Trim strips 1 inch beyond rim of pie plate, and fold trimmed edges under lower crust, pinching to seal.
In a small bowl, mix the brown sugar with the 2 tablespoons of flour, butter and cinnamon until crumbly. Without packing, spoon mixture into the open spaces of the latticework.
Place pie on baking sheet and bake for 10 minutes. Reduce heat to 375 degrees F. and bake for 30 to 35 minutes more or until the crust is golden. During baking, baste occasionally with juices that run over and reserved liquid. Cool on rack for 2 hours and serve with Chantilly Cream, to which grated orange peel, orange juice and brandy have been added.