Wednesday, July 27, 2011

Peach Pie

Aunt Elaines Pie Crust

5 cup flour

1 tsp salt

1 tsp baking powder

1 lb shortening

1 egg beaten + water to make one cup

1 tbs white vingar

Blend first four ingreiants with pastry blender. Add egg water and vinegar mix lightly. Form into ball, wrap with plastic wrap and refrigerate at least one hour in fridge

Makes 5 crusts

Roll enough dough for a double crust pie

Peal 6 large peaches then slice and pit

add 1 cup sugar

5 tbs flour

1 tbs lemon juice

mix well

pour fruit into crust
add top crust with vents

Bake at 425 x 10 minutes, turn down temp to 350 bake an additional 35-40 minutes

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