MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: NYT Peach Pie
Categories: Pies, Pastry, Fruits
Yield: 8 servings
MMMMM---------------------------PASTRY--------------------------------
2 c Flour
1 ts Salt
2/3 c Cold lard
1/4 c Ice water
MMMMM--------------------------FILLING-------------------------------
4 c (to 6 c) ripe peaches;
- peeled, sliced
2 tb Lemon juice
1 c (to 1 1/4 c) sugar
1/4 c Flour
Bit of fresh grated nutmeg
Mix the flour and the salt. Add the cold shortening in
2" pieces. Cut it into the flour until the mixture
is crumbly. Squeeze a bit together (if it crumbles, add
more shortening).
Mix in ice water, a couple of tablespoons at a time,
with a fork until the dough sticks together. Pat it
together, but do not overhandle.
Shape into 2 flattened discs. Wrap in waxed paper and
refrigerate for a few hours or overnight.
Mix peaches with lemon juice. Add sugar and flour and
mix.
Roll out the first pastry disc and place in a 9" pie
plate. Add filling. Grate nutmeg on top.
Roll out second disc. Cut slits in a decorative pattern.
Place on top of filling. Wet edges of bottom pastry with
cold water. Trim pastry; pinch bottom and top edges
together.
Bake @ 425°F/218°C for 15 minutes, turn down to
375°F/190°C and cook until peaches bubble and pastry is
golden, about 45 minutes. Serve slightly warm with ice
cream.
Recipe by: Cathy Horyn
RECIPE FROM:
https://cooking.nytimes.com
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