Old-Fashioned Summer Staple with Sweet and Tangy Filling
- Carbohydrate 81.521789978331 g
- Cholesterol 18.6137077640477 mg
- Fat 17.9109702789887 g
- Fiber 3.88431769869584 g
- Protein 5.51502672287527 g
- Saturated Fat 7.98760905416825 g
- Serving Size 1 1 (313g)
- Sodium 480.211542210812 mg
- Sugar 77.6374722796351 g
- Trans Fat 1.1136770801455 g
- Calories 504 calories
Step-by-step
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.
- For filling, in a small saucepan, combine brown sugar and flour. Stir in corn syrup and butter until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Place peaches in a large bowl; add syrup mixture and toss to coat.
- Divide dough in half so one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer pastry to plate; trim pastry even with edge. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.
- Bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Where does that persistent bottom crust sogginess come from? Fruit moisture and sluggish oven heat combine to ruin pastry integrity before the fats can properly set. A heavy-gauge aluminum or glass pie plate conducts heat efficiently, whereas dark metal pans often scorch edges before the center bakes. Cut shortening into flour until pieces resemble small peas for flaky layers, keeping the fat cold to prevent melting before baking. A pastry blender speeds this process without warming the butter with hands. Bring the brown sugar, flour, and corn syrup mixture to a rolling boil for a full two minutes to activate the thickening agents properly before combining it with sliced peaches. Baking at 375 degrees Fahrenheit requires shielding the crimped perimeter with aluminum foil initially to prevent premature burning while the interior fruits release their juices. Remove that foil for the final twenty to twenty-five minutes once the pastry begins firming up. Cool the finished pie completely on a wire rack to allow internal starches to fully retrograde and stabilize the filling.
