31.10.12

Peach Flat Pie


 I have been holding back. We made this pie in September. Flat pie is a common farm dessert to take out to the field during harvest. My neighbour came over and showed me how to do it.

She rolls out the pastry very thinly and is not afraid of working the dough. I am always so afraid to overwork pastry. She used very little flour on the countertop and with the rolling pin. Look how thinly it is rolled! I have to practice some more. The secret ingredient for her pastry is lard. We used the recipe from the box. This will normally make enough pastry for 3 pies.

Tenderflake Perfect Pastry
5 1/2 c all purpose flour
2 tsp salt
1 lb lard
1 tbsp vinegar
1 egg, lightly beaten
cold water

Mix together flour and salt. Cut in lard with pastry blender or your finger tips until the mixture resembles coarse oatmeal. In a 1 cup measure, combine vinegar, egg. Add cold water to make 1 cup. Gradually stir into flour and lard mixture. Add only enough to make the dough cling together.

Gather into a ball and divide into 2 portions. Chill for 30 minutes. Roll and use.

Sliced peaches were laid out over the pastry. The peaches had been tossed with sugar and a little cornstarch to thicken the juices. Simple as that. Just sweeten to taste.

Crimp edges of top crust to seal and cut vent holes. Bake at 375F for approximately 40 minutes or until pastry is lightly browned. Cool and serve.


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