Glazed fresh peach pie with a kiss of vanilla in a buttery pastry crust.
2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup vegetable shortening
1/4 cup cold butter or margarine
5 to 7 tablespoons cold water
1 cup granulated sugar
2 tablespoons cornstarch
6 medium (6 cups) ripe peaches, pitted, sliced 1/4-inch*
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon butter or margarine, melted
1 teaspoon granulated sugar
- Preheat oven to 400°F (205°C).
- For Crust: Combine flour and salt in large bowl; cut in 1/3 cup butter and shortening until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate.
- Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
- For Filling: Combine sugar and cornstarch in large bowl. Add peaches, lemon juice and vanilla; toss lightly to coat. Spoon into prepared crust.
- Roll remaining ball of dough to 1/8 to 1/4-inch thickness. Cut out dough using 2 to 2 1/2-inch cookie cutters. Arrange cut-outs over filling. Brush with melted butter; sprinkle with sugar. Cover edge of crust with 2-inch strip of aluminum foil.
- Bake for 35 minutes. Remove aluminum foil. Continue baking for 20 to 25 minutes or until crust is lightly browned and juice begins to bubble. Serve warm or cool.
Makes 8 servings.
*Substitute two (16-ounce) bags frozen sliced peaches, thawed, drained.