Peach Pie with a Butter Crust from Grandma Rose!
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 2 3/4 cups flour
- 1 tsp salt
- 1 tsp sugar (helps browning)
- 1 egg whisked with 2 T apple cider vinegar
- 1/3 cup ice water (as needed)
Instructions:
- Grate ice cold butter into dry ingredients, then crumble dough till size of peas. Add egg/vinegar, then ice water sparingly, just enough to hold dough together. Knead lightly to form a ball, refrigerate for 15 min. minimum; don’t over handle the dough. This makes a double crust. I use 10” glass pie plates.
You may omit sugar, egg, vinegar and still make a great crust.
- The filling is simple: I simmered elberta peaches we canned last summer with a bit of raw honey until it thickened. Nothing more.
- Bake at 350 for 50-60 minutes.
