Home
Blog
Main Dish Recipes
Favorite Chili Recipe
Easy Hummus
Best Mac 'n Cheese
Perfect Crab Cakes
Breakfast Muffins
Champagne Cocktail
Stuffed Mushrooms
Chicken Salad
Cold Melon Soup
Chocolate Shake
Cocktail Weiners
Have a Macaroon
Chocolate Fondue
Easy Lemon Bars
Franks 'N Beans
Fab Frittata
Green Bean Cassarole
 

"I Really Love Your Peaches" Fresh Peach Pie

"I Really Love Your Peaches" Fresh Peach Pie will have him checking out YOUR peaches FOREVER!!!

"I Really Love Your Peaches" Fresh Peach Pie represents all that is right with the world! It tastes like the innocence of childhood wrapped up in a balmy summer day with a hug from your grandma; It's perfection!

Prep Time: 35 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 8

--------------------------------------------------

INGREDIENTS

Crust:
2/3 cup vegatable shortening, not butter flavored
3/4 teaspoon salt
1/4 cup boiling water
1-1/2 cups all-purpose flour

Pie Filling:
3-1/2 pounds of ripe fresh peaches (about 9), peeled* and sliced
1 cup of sugar
1/3 cup all-purpose flour
1 teaspoon of ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel

Crumble Topping:
2/3 cup softened butter
1 cup sugar
1-1/2 cups all-purpose flour

--------------------------------------------------

DIRECTIONS:

Make the crust:

1. Measure shortening into a small mixing bowl.

2. Add salt and cream together with the back of a wooden spoon.

3. Pour boiling water over the top and stir until shortening is melted.

4. Stir in flour.

5. Press dough into a 10" deep pie pan.**

Filling:

1. In a large bowl, combine sugar, flour, cinnamon, nutmeg; stir.

2. Add peaches, lemon juice and peel.

3. Toss to coat evenly. Let mixture stand for 15 minutes.

Crumble:

1. In a medium sized mixing bowl, cream butter with an electric mixer. Add sugar and continue to mix. Add flour; mix until well incorporated.

2. Stir peaches again. Pour into pie crust.

3. Sprinke crumble on top of the pie.

4. Place pie on a cookie sheet and bake 30 minutes or until the crumble is golden brown.

5. Cover pie with tin foil and continue baking an additional 20 minutes.

* If your peaches aren't perfectly ripe, boil them in a large sauce pan for 5 minutes and let them cool. The skins should slip right off.

** If you don't have a 10" deep pie tin, try making 2 smaller pies.

*** This is the fresh peach pie to end them all!

Don't forget to READ THE LETTERS
that lead to this advice!


footer for fresh peach pie page