Ingredients
Pie Crust:
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1 egg
- 2 cups shortening
Filling:
- 1 pre-made (10-inch) pie crust
- 5 medium size peaches
- 5 medium size nectarines
- 1/2 tablespoon lemon juice
- 3 tablespoons all-purpose flour
- 1/2 cup sugar
- 1/4 ground cinnamon
- 1/8 teaspoon ground nutmeg
- Butter
Directions
To make the piecrust, blend together the flour and salt. Stir egg with fork in a measuring cup. Add water to fill measuring cup to 1 cup. Then slowly incorporate the egg mixture into the flour mixture with a fork, just until a dough is formed. Make 6 balls of crust. Use immediately or store in baggies up to 1 week or freeze.
Preheat oven to 450 degrees F.
Toss peaches and nectarines with lemon juice. Mix in the dry ingredients. Put mixture in pastry shell, dot with butter. Bake for 40 to 45 minutes.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By cdennison_5407811
Anaheim, CA
on September 10, 2009
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I don't know if it makes a difference that I used a store-bought pie crust, but at 450 degrees, after 40 minutes, the edges of the crust, and of some of the fruit, were black! I haven't tasted it yet, so I can't say how the non-black parts taste.
Also, 5 of each fruit ended up being enough for 2 pies. I guess my definition of 'medium' is different from theirs. I'm with Ann from NY...if they gave me a more universal measurement, it would have been nice.
With twice (? the amount of peaches & nectarines, I still split the called-for amount of dry ingredients between the 2 and when stirring it up and tasting it pre-bake, it seemed just right.
By ammonje_5818616
Poughkeepsie, NY
on August 09, 2009
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We made this with all peaches -- It was DELICIOUS, but very soupy.
Served up in bowls, it tasted fantastic.
Would have appreciated directions like 3 cups sliced peaches -- approximately 5 medium.
By beth_carl2002_1...
Decatur, IL
on July 07, 2008
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You mention 2 cups of shortening needed for the crust but never mention it again in the recipe. Do we use the shortening or not?????
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