This recipe is for Shelly, sorry to keep you waiting!
This fresh peach pie is wonderful! My husband's favorite pie is an apple pie, but he forgets all about apple pie when he bites into this peach pie.
The fresh peaches I bought had so much flavor and when combined with cinnamon and nutmeg, two of my favorite spices, it takes the peaches to a whole new element. The problem with this pie is waiting for it to cool down so I can cut into it to eat it! I'll be honest I hardly ever wait for a pie to cool completely. I like a warm piece of pie with a good scoop of plain old fashion vanilla ice cream. Now that is a tough dessert to beat!
6 cups Sliced Peeled Peaches
1 whole Lime, Juiced
½ cups All-purpose Flour
1 cup White Sugar
½ teaspoons Ground Cinnamon
¼ teaspoons Ground Nutmeg
¼ teaspoons Salt
1 whole Egg Beaten
2 Tablespoons Butter
You will also need one batch of your favorite pie crust recipe or pre-made pie crusts. Enough for two, this is a double crust pie.
Preheat oven to 450 degrees.
Toss the peaches with the lime juice and then drain off excess lime juice and peach juice.
Mix together the flour, sugar, cinnamon, nutmeg, and salt. Then combine with the peaches.
Line a 9 inch pie plate with one pie crust and brush the entire thing with egg.
Pour the peaches into the pie pan, dot with the butter and top with the other pie crust. Pinch the edges, cut a few slits and brush the top with egg.
Bake in preheated oven for 10 minutes and then reduce heat to 360 degrees and bake for another 30 -35 minutes.
Let cool then serve.
2 1/4 cups flour
3/4 to 1 cup vegetable shortening
1 tsp. salt
Cut shortening into flour and salt with a fork or a pastry blender until you get crumbles the size of a pea.
6 Tbsp. cold water Add the cold water to the dough and work together with hands. Do not over work dough! It will become too tough. Roll out for pie pans. Use pie filling of choice. This recipe will make enough to do one double crusted pie or two single pie shells