Winona Peach Pie
Submitted by debame
Classic homemade peach pie with a flaky vinegar crust, warm cinnamon and nutmeg, and juicy sliced peaches. A from-scratch double-crust beauty ready in about an hour.
YIELD
8 servingsPREP
25 minCOOK
35 minREADY
60 minThere’s something about a peach pie made completely from scratch that just feels like summer on a plate. This one keeps it simple with sliced peaches tossed in sugar, flour, and a touch of nutmeg and cinnamon that lets the fruit do all the talking.
The crust is a real gem. A splash of vinegar in the dough is an old-school trick that makes the pastry extra tender and flaky without any fuss. It rolls out smooth and bakes up golden.
From mixing bowl to oven to table in about an hour, this is the kind of pie that earns a permanent spot in your recipe box.
Kitchen Tips
- Use ripe, in-season peaches for the juiciest filling; frozen sliced peaches work well in a pinch
- The vinegar in the crust won’t affect flavor but creates a more tender, easier-to-work-with dough
- Chill your shortening before cutting it in for the flakiest layers
- Let the pie cool at least 30 minutes before slicing so the filling sets up properly
Ingredients
Directions
CRUST: Combine salt and flour.
Cut in shortening. Add water and vinegar. Mix. It should be a firm dough, ready to be rolled. If not firm, add a little more flour. Divide into 2. Roll one ball thinly and fit into the bottom of a 8” pie plate. FILLING: Combine peaches with sugar, flour, nutmeg, cinnamon and salt. Mix well and add to pie crust. Roll out remaining pastry and cover pie, seal. Pierce the top of the pie in the centre with a sharp knife. Bake at 400℉ (200℃) for 35 to 40 minutes.
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