Wednesday, September 21, 2011

Dutch Oven Peach Pie

I've found my 12" dutch oven useful for making large pies.  Line the dutch oven with a sheet of foil. Perfection is not required. You don't have to bake the pie over charcoal. Simply pop (heave ho the 20 lb. cast iron weight) into the oven on 425 F. and bake for 40 minutes.  Remove the lid for the last 8 minutes in order to brown the top.

Here are the proportions I've been using:

Peach Filling:

About 8 C. fresh peaches (Mine sit in lemon water while I peel.)

2 C. sugar

1/2 C. corn starch (Or less if your peaches are a little dry. I don't like really stiff filling.)

1/2 tsp. ground nutmeg

1/4 tsp. salt

Mix dry ingredients and then combine with peaches.  Heat entire mixture in microwave glass bowl till thickened, stirring every 5 minutes.  This may take about 8-10 minutes total time.

Crisco Pie Crust:

Place into a food processor

2 2/3 C. all-purpose flour

1 tsp. salt

1 C. shortening

Pulse processor until shortening is cut in (looks a little like cornmeal texture). Add

7 1/2 to 8 T. of cold water (I mix ice cubes into a cup of water.)

Pulse processor until mixture clumps into a mass. Don't over process.  You want this pie crust flaky.  This recipe is sufficient for two 10" pastry rounds. Or this recipe will make 4 scimpy 8" pie crusts.

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