Peach Pie - Bon Appetit 8/82
CRUST---
2 CUPS SIFTED UNBLEACHED FLOUR
3/4 TEASPOON SALT
1/2 CUP CHILLED UNSALTED BUTTER
1/4 CUP SHORTENING
1 TABLESPOON GRATED LEMON PEEL
1/4 CUP CHILLED PEACH NECTAR
1-2 TABLESPOONS FRESH LEMON JUICE
GLAZE (FULL AMT. SEEMS TOO MUCH)---
1-1/4 CUP PEACH NECTAR
10 TABLESPOONS PEACH JAM
2 TABLESPOONS DARK RUM
FILLING---
1/2 CUP SUGAR-MORE OK IF SOUR PEACHES
1/4 CUP BROWN SUGAR
3 TBL. CORNSTARCH-1/6 MORE OK IF JUICY
8 MEDIUM PEACHES (8=APPRX.2 1/4 LB)
2 TABLESPOONS FRESH LEMON JUICE
1/4 TEASPOON CINNAMON
1/8 TEASPOON GRATED NUTMEG
1/8 TEASPOON SALT
1 EGG
2 TABLESPOONS WATER
CRUST-COMBINE FLOUR & SALT. CUT IN BUTTER UNTIL CRUMBLY. TOSS WITH LEMON PEEL. ADD NECTAR & LEMON JUICE. FORM INTO BALL. CHILL 30 MIN.
GLAZE-MIX INGEDIENTS, COOK OVER MED. HEAT 45 MIN. OR UNTIL REDUCED TO 3/4 CUP. STRAIN.
FILLING-BOIL PEACHES 2 MIN. DRAIN & RUN UNDER COLD WATER.
PEEL AND SLICE. MIX SUGARS AND CORN STARCH. MAKE LAYERS OUT OF
SLICES AND SUGAR MIXTURE. TOSS GENTLY. ADD LEMON JUICE, SPICES,
& SALT. TOSS. TO ASSEMBLE-ROLL DOUGH. PUT IN 9 IN.PIE PAN.
MAKE SLICES OUT OF TRIMMINGS. PUT IN GLAZE, THEN FILLING. MAKE
LATTICE WITH TRIMS. BRUSH WITH EGG-WATER MIX.425 40-50MIN.
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