What a PEACH! He deserves to have a bite taken out of him!From: “The Laura Secord Canadian Cook Book”Prepared by the Canadian Home economics associationPublished by McClelland and Stewart Limited Toronto/MontrealISBN: O-7710-4080-6“Niagara Peach Pie”Preheat oven to 450° F.Prepare sufficient pastry for a 2-crust 9-inch pie.Roll out half the dough, line pie plate and trim.Roll out top crust.Mix together:2/3 cup granulated sugar3 to 4 tablespoons cornstarchCombine with:4 1/2 cups sliced, peeled, fresh peaches (about 8)Turn into pastry-lined pie plate. Dot with:2 tablespoons butterSprinkle with: 1 tablespoon lemon juiceCover with top crust.Seal and flute edges and slit or prick top crust.Bake in 450° oven for 15 minutes.Reduce heat to 350° F. and bake for 50 to 55 minutes longer, or until filling is thickened.
From: The New Pennsylvania Dutch Cook BookBy: Ruth HutchinsonIllustrated by: Tim PalmerPublished by: HARPER & BROTHERS NEW YORK 1958Earlier edition published as: The Pennsylvania Dutch Cook Book (1948)Library of Congress catalog card number 58-8873 PLAIN PASTRY
2 cups flour3/4 teaspoon salt1/2 cup shortening5 tablespoons ice water
Sift the flour into a bowl with the salt.Cut in the shortening by holding 2 knives in the hand like scissors.Mix lightly, stirring with a fork while adding water.Try to pour water on dry, flour parts of the mixture.Form into a ball with lightly floured hands.Chill before using.
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