Old Fashioned Peach Pie
CRUST
1/3 cup cold water
3/4 cup (1 1/2 sticks) butter or margarine
Yolk from one egg (reserve egg white)
2 cups all purpose flour
1 stick (1/2 cup) plus 2 tablespoons cold butter
cut in small pieces. Do not use soft butter or margarine
FILLING
1 cup sugar
3 tbsp all purpose flour
3 lb. or 9 medium peaches, peeled and cut
into 1/2 in wedges (approx. 7 cups)
1 tbsp lemon juice
2 tablespoons butter or margarine
Reserved egg white mixed with 2 tbsp water
1/4 cup sugar
To make crust in food processor: Stir water and yolk in a 1 cup measure or small bowl until well blended.
Pulse flour and butter until coarse crumbs form. With motor running, add egg mixture.
Process just until dough leaves sides of bowl. Remove blade, then dough. By hand:
Mix water and yoke until blended. Put flour in a medium bowl. Cut in butter with pastry blended
or 2 knives until mixture resembles coarse crumbs. Add yolk mixture and stir with a fork until crumbs
clump together to form a dough. Gather dough into a ball. Divide in half. Flatten each half into a disk and wrap
in waxed paper. Refrigerate 30 minutes or until firm enough to roll out.
Filling: Mix sugar and flour in a large bowl. Add peaches, sprinkle with lemon juice and toss with sugar mixture
until evenly coated. Heat oven to 375 degrees. Have a 9" pie plate ready. On a lightly floured surface with a lightly
floured rolling pin, roll out half the dough to a 12 inch circle. Fit circle into pie plate. Spoon filling into pie shell and
dot with butter. Roll remaining dough into a 10" circle. Cut with a pastry wheel or sharp knife in tweed 3/4 inch strips.
Arrange 6 strips across filling, using longest in center. Lay remaining strips on top in the opposite direction, weaving them
under the bottom strips if desired. Trim ends to inner edge of pie plate. Press ends to edge of bottom crust.
Roll overhang of bottom crust up over edges of strips to form an even rim.. Flute or crimp edge. Brush lattice with egg white mixture,
then sprinkle with sugar. Bake 45-50 minutes until pastry is golden brown and peaches are tender when pierced
Remove to wire rack. Cool at least 1 hour before serving.
Note: reduce the sugar in this recipe by substituting Splenda brand sugar substitute cup for cup.