Check out the peach pie recipe below:
Palisade Peach Pie
Makes 1 pie
Yield: 10 servings
- Pastry flour 2 1/2 cups
- Salt 1/2 teaspoon
- Unsalted butter, chilled, cut into 1/4-inch pieces 1/3 cup
- Vegetable shortening, chilled, cut into 1/4-inch pieces 1/3 cup
- Cider vinegar 1 tablespoon
- Ice cold water 8-10 tablespoons
- Pie Filling
- Peeled, sliced peaches 6 cups (6-7 med. peaches)
- Raspberry syrup 1/4 cup
- Quick cooking tapioca 1/4 cup
- Lemon juice 1 teaspoon
- Sugar 3/4 cup
- Salt 1/4 teaspoon
- Cayenne pepper pinch
- Egg, beaten 1 each
- Coarse sugar 2 tablespoons
- Combine flour and salt in food processor fitted with metal blade and mix for 10 seconds. Add the butter and pulse for 5 one-second bursts. Add the shortening and pulse another 5 to 7 times until the mixture resembles a coarse meal. Transfer the mixture to a large bowl.
- Sprinkle the cider vinegar over the mixture. Add one tablespoon of water and bring a small portion of the mixture together by rubbing the water into the flour with a rubber spatula. Continue adding water one tablespoon at a time and mixing until the dough just comes together with a few loose crumbs. Divide the dough in half. Shape each piece into a ball, wrap in plastic, and flatten slightly. Refrigerate for 30 minutes.
Wayne Smith, CEC CCE
- Preheat oven to 425 degrees.
- In a large bowl, stir together the peaches, raspberry syrup, tapioca, lemon juice, sugar, salt, and cayenne pepper. Let stand for 20-30 minutes to allow the tapioca to soften.
- Roll out the bottom crust and lay it in a pie pan. Brush the crust with beaten egg. Pour the peach mixture into the crust.
- Roll out the top crust and lay it over the pie. Brush the top of the pie with egg wash, cut some vent holes in the crust and sprinkle the coarse sugar evenly over the top.
- Bake at 425 for 15 minutes then lower the heat to 350 degrees. Continue baking until the crust is golden brown and the filling is thickened and bubbly, 35 to 50 additional minutes. Let the pie cool to room temperature before serving.
Assistant Technical Professor of Culinary Arts
Western Colorado Community College
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