PEACH PIE
You might be surprised to know that Linda Allard, the head of Ellen Tracy, is also known for her culinary skills. She even wrote a cookbook, ''Absolutely Delicious!'' from whence this recipe came. The crust calls for a combination of butter and lard which results in a superbly flaky crust, but if the idea of lard makes you bristle, all butter will work here too (you might need a bit more). Very little fuss is made over the peaches; just toss them with lemon juice, sugar and a scoop of flour to make it come together, then sprinkle with fresh nutmeg before topping with a blanket of dough. Bake until the juices bubble and peek through the golden crust. It's a simple and straightforward recipe, and the perfect showcase for ripe and juicy peaches.
Provided by Cathy Horyn
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Mix the flour and the salt. Add the cold shortening in 2-inch 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-inch 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 at 425 degrees for 15 minutes, turn down to 375 degrees and cook until peaches bubble and pastry is golden, about 45 minutes. Serve slightly warm with ice cream.
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