Tuesday, May 30, 2006
Peach Pie
Over the weekend, I made a peach pie in addition to our requisite strawberry-rhubarb pie. The peaches that Daddy-o and the kids got at Whole Foods this weekend were too mealy to eat straight, but they worked well in a pie. Daddy-o doesn't like peach pie, so he skipped it, and J won't even try it. B said it tasted like peach cobbler, and so he was going to call it that. T said it tasted like peach cake, and so he's going to call it that. Either way, they were both happy. I also found a recipe for peach-rhubarb pie which I may have to try!
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Peach Pie
8 c fresh peaches, sliced
.5- .75 c sucanat
.25 c cornstarch
1T lemon juice or 1/2t Vit C crystals
1.5t cinnamon
.25t nutmeg
10" pie crust:
2.66 c whole spelt flour
1 c palm shortening
1 t sea salt
7-8 T cold water
extra flour for rolling out dough.
Prepare pie crusts. Mix all items for filling. Pour into a pie crust in a 10" pan. Cover with other crust. Poke holes. Bake over a pizza pan at 375 for 50-60 minutes.
***
Peach Pie
8 c fresh peaches, sliced
.5- .75 c sucanat
.25 c cornstarch
1T lemon juice or 1/2t Vit C crystals
1.5t cinnamon
.25t nutmeg
10" pie crust:
2.66 c whole spelt flour
1 c palm shortening
1 t sea salt
7-8 T cold water
extra flour for rolling out dough.
Prepare pie crusts. Mix all items for filling. Pour into a pie crust in a 10" pan. Cover with other crust. Poke holes. Bake over a pizza pan at 375 for 50-60 minutes.
Labels: recipes
# posted by Elizabeth @ 8:09 AM 
