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Peaches are a sweet sign of summer

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By Kim Hasty

It’s always a pleasant sign of summer to see “The Peach Man” from McBee, South Carolina with his truck loaded with baskets of peaches, tomatoes and plums in the Haymount parking lot of the Wooten Building.

One of his customers was kind enough to provide this delicious peach pie recipe. I tried it, and my family loved it. She included a recipe for from-scratch pastry, but I always use refrigerated piecrust dough. It was fun and not at all difficult to learn to make a lattice-top piecrust for the first time.

Peach Pie

Preheat oven to 400 degrees. Prepare pastry for 9-inch, lattice-top pie. Combine ¾ to 1 cup sugar, 3 tablespoons all-purpose flour, ¼ teaspoon ground nutmeg or cinnamon and a dash of salt. Add mixture to 5 cups sliced fresh peaches and mix.

Line 9-inch pie plate with pastry; fill. Dot with 2 tablespoons butter or margarine. Dash with extra spice, if desired. Adjust lattice crust; seal; crimp edges.) Bake at 400 degrees for 45 to 50 minutes or till done. Serve warm with whipped cream or ice cream.

Kitchenaid Pie Pastry

Ingredients

1 teaspoon salt

2¼ cups all-purpose flour

2 tablespoons butter or 2 tablespoons margarine, chilled

¾ cup shortening, well chilled

5 tablespoons water, well chilled

Directions

Sift flour and salt into bowl.

Cut shortening and butter into 4 to 5 pieces and drop into bowl.

Attach bowl and flat beater.

Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds.

Add water, a tablespoon at a time, until all particles are moistened.

Use only enough water to make pastry form a ball.

Watch dough closely, as over-mixing will result in a tough crust.

Chill in refrigerator 15 minutes.

Roll to 1/8-inch thickness between pieces of waxed paper.

Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side.

Trim and crimp edges.

Fill and bake as desired.

For Baked Pastry Shell: Prick sides and bottom with fork.

Bake at 450 degrees for 8 to 10 minutes until light brown.

Cool completely before filling.

HINT: Chill the wax paper and rolling pin.


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