| Level: | Intermediate |
| Yield: | 8 to 10 servings |
Ingredients
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1 egg
- 2 cups shortening
- 1 pre-made (10-inch) pie crust
- 5 medium size peaches
- 5 medium size nectarines
- 1/2 tablespoon lemon juice
- 3 tablespoons all-purpose flour
- 1/2 cup sugar
- 1/4 ground cinnamon
- 1/8 teaspoon ground nutmeg
- Butter
Instructions
- To make the piecrust, blend together the flour and salt. Stir egg with fork in a measuring cup. Add water to fill measuring cup to 1 cup. Then slowly incorporate the egg mixture into the flour mixture with a fork, just until a dough is formed. Make 6 balls of crust. Use immediately or store in baggies up to 1 week or freeze.
- Preheat oven to 450 degrees F.
- Toss peaches and nectarines with lemon juice. Mix in the dry ingredients. Put mixture in pastry shell, dot with butter. Bake for 40 to 45 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 835 |
| Total Fat | 51 g |
| Saturated Fat | 15 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 5 g |
| Sugar | 22 g |
| Protein | 9 g |
| Cholesterol | 24 mg |
| Sodium | 336 mg |
Reviews
Surprised no mention of corn starch. That would take care of the soupy appearance.
I don’t know if it makes a difference that I used a store-bought pie crust, but at 450 degrees, after 40 minutes, the edges of the crust, and of some of the fruit, were black! I haven’t tasted it yet, so I can’t say how the non-black parts taste.
Also, 5 of each fruit ended up being enough for 2 pies. I guess my definition of ‘medium’ is different from theirs. I’m with Ann from NY…if they gave me a more universal measurement, it would have been nice.
With twice (?) the amount of peaches & nectarines, I still split the called-for amount of dry ingredients between the 2 and when stirring it up and tasting it pre-bake, it seemed just right.
We made this with all peaches — It was DELICIOUS, but very soupy.
Served up in bowls, it tasted fantastic.
Served up in bowls, it tasted fantastic.
Would have appreciated directions like 3 cups sliced peaches — approximately 5 medium.
You mention 2 cups of shortening needed for the crust but never mention it again in the recipe. Do we use the shortening or not?????