To make the crust:
In a bowl, sift together flour, sugar, and salt. Using pastry blender, a fork, or tips of fingers, cut in or pinch shortening until mixture resembles a bowl of sweet peas. Using fork, toss mixture quickly and lightly while sprinkling in cream or milk 1 T at a time. (Note: too little liquid is better than too much). Continue tossing until dough holds together when lightly pressed. Using lightly floured hands, loosely gather up dough into disk. Place in bowl. Cover with plastic wrap. Refrigerate for at least 30 minutes and no longer than overnight.
To shape crust:
Have ready 9-inch deep-dish pie plate. Sift enough flour over work surface to prevent dough from sticking. Roll out dough into circle, working from center to edges. Starting at center, roll straight up to edge. Turn dough slightly. Roll straight up to edge. Repeat, turning dough and rolling until dough has formed 11 to 12 inch circle that is uniformly 1/8 to 1/4 inch thick. (Note: Dough should be cool to touch but warm enough to be pliable).
To place crust:
Place pie plate upside down on top of dough. Using sharp knife, cut circle around plate, leaving border of dough around plate. Remove pie plate. Turn it right side up. Gently fold dough in half. Fold in quarters. Place dough in pie plate, making sure pointed end of folded crust is centered in plate. Unfold dough. Press firmly into position. Trim edges evenly, leaving 1/2 inch over-hang all around pan. Crimp edge. Refrigerate until ready to use.
To make filling:
Preheat oven to 425°F. In small bowl, combine brown sugar and 3 T flour. Sprinkle evenly over bottom of unbaked pie crust. Arrange peach slices attractively over crust. In medium bowl, whisk together evaporated milk, egg, and vanilla extract. Pour over peach slices. In small bowl, combine remaining 2 T of flour with sugar and spices. Sprinkle over pie.
To bake pie:
Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Place on wire rack. Cool completely before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (587g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 968 (42%)|
|Amt Per Serving||% DV|
|Total Fat 107.6g||143 %|
|Saturated Fat 43g||215 %|
|Monounsaturated Fat 47.4g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 268.8mg||83 %|
|Sodium 38464.4mg||1326 %|
|Potassium 204.9mg||5 %|
|Total Carbohydrate 330.1g||97 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 329.2g|
|Protein 6.5g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2281
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