{"id":16183,"date":"2012-06-08T00:06:54","date_gmt":"2012-06-08T07:06:54","guid":{"rendered":"http:\/\/www.raisingjane.org\/journal\/?p=16183"},"modified":"2012-06-08T00:06:54","modified_gmt":"2012-06-08T07:06:54","slug":"todays-recipe-old-fashioned-peach-pie","status":"publish","type":"post","link":"https:\/\/www.raisingjane.org\/journal\/16183","title":{"rendered":"Today’s Recipe: Old-Fashioned Peach Pie"},"content":{"rendered":"

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PEACH PIE
\nPREP TIME: 45 MINUTES PLUS 1 HOUR CHILLING
\nCOOK TIME: 55-60 MINUTES PLUS 1 HOUR COOLING
\nMAKES: ONE 9\u201d PIE<\/p>\n

Crust:
\n2\u00bd cups flour
\n1\u00a0\u00a0\u00a0 t sugar
\n\u00bd\u00a0\u00a0 t salt
\n1\u00a0\u00a0 \u00a0cup cold butter
\n1\u00a0\u00a0 \u00a0T rum
\n\u00bc\u00a0\u00a0 cup cold water<\/p>\n

Filling:
\n1\u00a0\u00a0 \u00a0cup sugar
\n\u00bc \u00a0 cup flour
\n\u00bd\u00a0\u00a0 t cinnamon
\n\u00bc\u00a0\u00a0 t nutmeg
\n5\u00a0\u00a0 \u00a0cups peaches, peeled, sliced, and stoned
\n2\u00a0\u00a0 \u00a0T water
\n2\u00a0\u00a0 \u00a0T butter<\/p>\n

1. To prepare piecrust, combine flour, sugar, and salt in a food processor or medium bowl. Cut in butter until mixture resembles coarse meal.
\n2. While stirring mixture, pour in rum, and then slowly add water until mixture forms into a ball.
\n3. Shape into two discs and chill for 1 hour.
\n4. Once the dough has chilled, preheat oven to 400\u00b0F. To prepare the filling, combine sugar, flour, cinnamon, and nutmeg in a medium bowl. Stir in peaches.
\n5. On a floured surface roll out one disc of dough to line the bottom of a 9\u201d pie plate. Pour the filling into the pie plate. Sprinkle water over the pie and dot with butter.
\n6. Roll out the second disc of dough for the top. Shape edges according to preference. Cut slits in the top of the pie, and place on a baking sheet.
\n7. Bake for 55-60 minutes, or until the crust is light golden brown. To prevent the edges from over-browning, use a piecrust shield or aluminum foil about halfway through baking. Remove from oven and cool for at least 1 hour.<\/p>\n

Gather ingredients and preheat oven to 400\u00b0F.<\/p>\n

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\nPour 1 cup of sugar into a medium bowl.<\/p>\n

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\nAdd \u00bc cup of flour to the sugar.<\/p>\n

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\nSprinkle in \u00bd t cinnamon.<\/p>\n

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\nSprinkle in \u00bc t nutmeg.<\/p>\n

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\nStir to combine all ingredients.<\/p>\n

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\nAdd 5 cups of peeled, sliced, and stoned peaches.<\/p>\n

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\nStir to combine.<\/p>\n

\"\"
\nRoll out one disc of dough to line the bottom of a 9\u201d pie plate.<\/p>\n

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\nPour in the filling.<\/p>\n

\"\"<\/p>\n

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\nSprinkle 2 T water over the top of the pie.<\/p>\n

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\nDot with 2 T butter.<\/p>\n

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\nRoll out the second disc of dough for the top and place over the pie. Cut slits in the top to vent (unless you have pre-cut a fancy top!).<\/p>\n

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\nFlute the edges.<\/p>\n

\"\"\"\"\"\"<\/p>\n

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\nPlace on a cookie sheet and bake for 55-60 minutes. To prevent the edges from over-browning, use a pie crust shield or aluminum foil around the edges during baking.
\nLet cool for at least an hour before serving.<\/p>\n

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\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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