Deep Dish Peach Pie
Why I Love This Recipe
Another family recipe and story
I was given a cook book when E.R. and I married in 1943 ~ American Woman's Cook Book, and believe me, it is well tattered and torn. I stil1 treasure it because on her first visit to me my mother wrote two recipes in the back of it. I wold like to share them with you.
Ingredients You'll Need
Filling
3 1/2 cups fresh stewed peaches, sweetened to taste or 1 No.2 1/2 can shortcake peaches
3 tablespoons butter
2 tablespoons flour,2 Tablespoons sugar
Pastry
1 cup flour
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon baking powder
½ cup shortening
5 tablespoons cold water
3 tablespoons sugar
1 tablespoons flour
3 tablespoons butter
Directions
Filling
Mix flour and sugar and add to the peaches. Put the peaches and juice into a well greased casserole dish. Dot with butter and cover with a sweet pastry.
Pastry
Sift flour, salt, 2 tablespoons sugar, and baking powder together. Cut shortening into mixture. Add 5 tablespoons cold water to make a soft dough. Roll to ¼ inch thickness. Place over peaches. Mix 3 tablespoons sugar with 1 tablespoon flour, sprinkle over pastry.
Dot with 3 Tablespoons butter. Bake 25 minutes at 400 degrees
