This time I was determined to find a recipe for a pie crust that would be just...you know good:) I found one allrecipes.com and it had a lot of good reviews as well as a couple of suggestions of how to make it even better. I believe I found a winner.
For the peach pie filling I settled on one I found on Paula Dean's Website. It looked delectable and I can't wait to eat it. Oh, I have made the pie but it is cooling in the fridge and won't be ready until later. So without further ado, here goes the recipe.
adapted from allrecipes.com
2 1/2 c of all purpose flour
2 T of sugar
1/4 tsp salt
1/4 tsp baking powder
3/4 c of shortening
1 egg yolk
1/2 c COLD water
combine salt, sugar, flour, and baking powder. Cut in shortening in flour mixture until you have pea sized pieces. Beat egg yolk and add water to it. Do not over mix. Cut in half and use as necessary.
from Paula Dean's website
7 cups of fresh peach slices (its about 7-9 peaches depending on the size)
1/2 lemon, juiced
1 1/2 cups of sugar (I used 1/2 c of brown sugar instead of all white)
1/4 c of flour
1/2 tsp of almond extract (I used vanilla instead)
1/4 tsp nutmeg
5 T of butter divided
1 Prepared 9" double pie crust
1 T of water
Preheat oven to 425F
roll out bottom of pie crust and place it in pan but let it over hang the side by 1"
put in fridge until ready to use
In large sauce pan add peaches, lemon juice, sugar, and flour and stir until coated.
Create your desired pattern. If you cover completely make sure to cut slits to let out steam. Crimp edges.
Update, the last part about waiting until it is cool before slicing is not a suggestion as I found out. My pie was runny but delicious. My piece was so ugly I did not want to take a picture of it. I did however eat it.The pie crust was flakey and tasty. It was good. So score on the crust! If tomorrow the pie piece stays together, I will take its picture. If not I will still take its picture so you can see. I hope every one's Monday was wonderful:)