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Glenda's Award Winning Peach Pie

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19-Jun-2010 04:23 PM

Brad's Produce

Posts: 79

Sweet pie dough

2 cups all-purpose flour

1 teaspoon salt

2 tablespoons sugar

1 stick unsalted butter, cut into small pieces

1/3 cup cold vegetable shortening

5 or 6 tablespoons ice-cold water

Mix flour, sugar and salt in bowl. Cut in butter and shortening until mixture resembles coarse meal. Add water and mix until dough gathers together. Remove dough and form in a disk. Wrap in plastic and chill in refrigerator for 1 hour. Roll out  on a floured work surface (or between 2 sheets of waxed paper.

Peach Filling

2 1/2 - 3 tablespoons cornstarch

3/4 cups sugar

1/2 teaspoon pumpkin pie spice

1/8 teaspoon salt

8 to 10 ripe peaches

1/4 of a fresh lemon

1/8 teaspoon almond extract

2 tablespoon soft butter.

Line pie pan with pastry dusted with flour. Chill. Combine 2 1/2 tablespoons of cornstarch, the sugar, spice and salt. Peel and slice peaches. Squeeze the lemon over the peaches. Add sugar mixture. Add extract with butter and blend with peaches. If there are more the a few tablespoons of juice at the bottom of bowl , you will need to use the extra 1/2 tablespoon of cornstarch. Mix it with a teaspoon of sugar to prevent lumping, then mix into peaches. Arrange the crust, flute the rim and cut vents.

Bake at 450 degrees for 10 to 15 minutes, Reduce the  heat to 350 degrees and bake 30 to 40 minutes longer, just until the juices start bubbling through the vents.