Happy Pi Day! I never ever ever remember to participate in Pi Day. Well this year, that's going to change. I actually remembered AND made a pie in advance that I could share with you. This is NOT the season for peach pie. Peach pie should ideally be made in the summer, with sweet, juicy peaches. Preferably from Georgia. But I am far from Georgia. And it is far from summer. But I am not one to be deterred when there is a holiday based upon a mathmatical constant that sounds like a delicious dessert. I mean, how often does that happen? So I went with the next best thing to fresh, juicy, Georgia peaches - frozen peaches. Not as good, but a great substitute in a pi-nch.
2 1/2 cups flour + 4 Tbsp
1/2 tsp salt
3/4 cup shortening
1 cup sugar
4 cups frozen peach slices
juice of 1 lemon
- Preheat oven to 425. Mix 2 1/2 cups flour and salt in a large bowl.
- Cut in the shortening with 2 knives until the mixture resembles little peas.
- Sprinkle water by the tablespoon over the mixture, mixing with a fork, adding just enough water so the pastry holds together. Divide the dough into 2 balls. Roll one of the balls out and place in a 9 inch pie pan.
- Combine the sugar and remaining flour in a large bowl.
- Add the peaches and lemon juice, tossing to combine.
- Pile the fruit into the pie plate.
- Roll out the remaining ball of dough and drape over the fruit. Crimp the edges and cut several vents in the top.
- Bake for 10 minutes. Lower the heat to 350 and bake for another 35 minutes.