5* for the crustalone. Buttery, flaky, my search for the perfect pie crust is over. For fresh peaches, most ppl are using 3.75 -4 lbs (9 lg or 13 sm-med peaches). For canned it is (4)regular sized 15 oz cans or (2) 30 oz cans. Crust: 3c flour, cut sugar down to 2T, 1/2t - 1t salt depending on if you're using unsalted or salted butter, a bit less than 1/4c water. Roll out on wax paper so it's easier to transport. The filling: 1T lemon juice, 3T orange juice. I decrease the amount of lemon juice so I could use less sugar. Decrease the amount of OJ b/c I didn't want a wet filling. 1/2c butter, 1c sugar (1/2 brown 1/2 white), 1/4t nutmeg, 1/4t ginger, 1/2t cinn, 1 tsp vanilla. the nutmeg, ginger, and vanilla extract are all optional. Finally 3T of cornstarch. Prebaked bottem crust for 10-15m, then added filling and top crust. Place a cookie sheet under pan to catch and drippings. Baked at 375 for 30m, then brush on some egg white, and baked for another 10m until golden brown.
Was this review helpful?
[
YES
]
3 users found this review helpful
What's this?