Winona Peach Pie
Yield
8 servingsPrep
25 minCook
35 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| filling | |||
| ½ | cup |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 1 | x |
salt
|
*
|
| 4 | cups |
peaches
sliced, peeled |
|
| 2 | teaspoons |
margarine
|
|
| crust | |||
| 5 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
| 1 | pound |
vegetable shortening
|
|
| 1 | teaspoon |
vinegar
|
|
| 1 | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| filling | |||
| 118 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
cinnamon
|
|
| 1 | x |
salt
|
*
|
| 946 | ml |
peaches
sliced, peeled |
|
| 1E+1 | ml |
margarine
|
|
| crust | |||
| 1.3 | l |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 453.6 | g |
vegetable shortening
|
|
| 5 | ml |
vinegar
|
|
| 237 | ml |
water
|
|
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.
