Chill Time
10 minBake Time
35-40 minYield
24 2" or one 9" double crust pieRating
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Loading...| 1/2 cup boiling water 125 mL | |
| 1 cup shortening 250 mL | |
| 2 1/2 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR 625 mL | |
| 1/2 tsp. baking powder 2 mL | |
| 1/2 tsp. salt 2 mL |
| 2 peaches, washed but not peeled 2 | |
| 1/4 cup sugar 60 mL | |
| 1 tbsp. clear jel, flour or cornstarch 15 mL | |
| 1 tsp. cinnamon 5 mL | |
| 1/2 tsp. lemon juice 2 mL | |
| 1/2 tsp. vanilla 2 mL | |
| 1 egg, lightly beaten with a splash of milk 1 | |
| sugar, for sprinkling |
Simple, rustic, and honest. Accompany with a dollop of whipped cream or vanilla ice cream and you have a totally scrumptious home-style dessert.
| 1. | Filling |
| 2. | Preheat oven to 375°F and line cookie sheet with parchment paper. |
| 3. | Thinly slice 2 peaches, place in a bowl and toss with the next 5 ingredients. Set aside. |
| 4. | Using 1/2 of the Boiling Water pastry recipe, roll out the ball on the counter between two sheets of plastic wrap until you have a disc about 11” round and the dough is thin. Transfer to the cookie sheet. Spoon the filling into the centre of the pastry leaving about a 2” border around it. You will have excess juice in the bowl. Put a couple teaspoons of the excess juice on top of the filling, being careful not to make it too runny. |
| 5. | Using the sides of the parchment paper, fold the ends of the pastry into the centre and pinch to enclose the peaches. |
| 6. | Lightly beat the egg with a splash of milk and brush onto the crust, (you will not use all the egg.) Sprinkle with sugar. |
| 7. | Bake in the centre of the oven for 35 – 40 minutes or until the crust is golden brown and the filling is bubbly. Cool on cookie sheet for 10 minutes then slide off with the parchment paper to a cooling rack to cool completely. This will allow the filling to set up. Store in fridge, serve cold or reheated. |
| 8. | Pastry |
| 9. | Pour boiling water over shortening and stir until blended. |
| 10. | In a separate bowl, combine flour, baking powder and salt. Add all at once to liquid mixture and mix until blended. You can use your hands but do not over-mix or pastry will be tough. Form pastry into a ball. |
| 11. | Wrap with plastic wrap and chill in fridge for at least one hour. Can be stored overnight. |
| 12. | Roll out and cut chilled pastry to desired size. |
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