So I've always been intimidated with making pies. I see in my mind the tender crust that breaks off in little flakes as a fork cuts through ... something like in a commercial when they play it in slow motion so as to really get saliva pooling in the corners of your mouth. That picture would be my goal. but I was afraid that the reality would be my husband sawing at it with a steak knife!
I cornered myself though when I ordered a 30 lbs box of peaches from Utah. While we love peaches, there was no way that Kent, Isaac and I could eat 30 lbs before they went bad. I didn't want to make jam since all that sugar tends to mask the real flavor of the fruit and I simply didn't have the energy to can it all. When Lorna Sears mentioned having froze enough of them in peach pies that they ate it all year, I decided to take the leap.
Lorna, being the genius that she is, brought up the idea of freezing the filling such that when I got around to making the crust, I could just pop it in. It was perfect, especially for me when I have kids to worry about too. I froze the fillings for the pies on 2 different days and opted to try out the crust once before making it for all of them. It was divine!!! And now I can say, "I CAN DO IT!!!", flaky crusts and all! ;0)
PIE CRUST (makes one 2-crust pie)
2-1/2 c. flour
1 c. shortening
1/2 tsp salt
Mix together until it forms large crumbs. ( I use my electric mixer for this part since I'm basically lazy and it works.)
Combine, then add to flour mixture, stirring lightly with a fork:
1 beaten egg
1/4 c. water
1 Tbs. vinegar
Mix lightly and roll out. Avoid any excess handling. For best results, do not reuse the trimmings.
4 lb. (about 8 large peaches), peeled and cut into 3/4" slices
1/2 c. fresh raspberries
1/2 c. sugar
1/4 c. flour
2 Tbs. butter, cut into pieces
Combine peaches, raspberries, sugar and flour; turn into bottom crust. Dot top with butter. Roll out remaining dough. If peaches are very juicy, sprinkle fruit mixture with 1 more tablespoon of flour. Place top crust
and crimp edges. Sprinkle top lightly with sugar. Bake 350 for about an hour until golden and juices are leaking out. (Bake on a cookie sheet.) This bakes just fine from frozen.
Here's the filling, lined with wax paper and sealed in a ziploc bag.
And here is the finished masterpiece ... well not really, it's not as esthetically pleasing as one would like, but I had barely 15 mins to make it before I had to feed some cranky children! ;0)