Saturday, November 30, 2013

Miss Connie's Peach Pie

Happy Thanksgiving, dear friends!

I have yet another pie recipe for you. I know, I know...But when I told you all how much I love pie I wasn't lying.
This Peach Pie recipe is probably my all time favorite pie recipe. It's a toss up between this and strawberry rhubarb. 
I grew up loving this recipe! I didn't know until this past year that the recipe wasn't my mother's recipe but it's actually my best friend's mom's recipe. 
Thanks Miss Connie for sharing this recipe with my mother so many years ago!   

Let's roll up our sleeves and make some peach pie! 

I know that peach pie isn't the most traditional Thanksgiving pie ever. I usually only have it in the summer when peaches are in season but 
you can make peach pie any time of year if you have friends as nice as mine that give you canned peaches. Delish! Thanks, Sarah!

 Mix your dry ingredients for your double crust pie

2 Cups flour, and  1/2 tsp. salt 

2/3 Cup butter flavored shortening & 6 to 7 TBS. ice cold water

Yes, I use butter flavored shortening. Once you find a pie recipe that works, stick with it (At least that's my opinion) and this recipe works for me!

Mix well with your KitchenAid mixer with your paddle attachment.

After mixing your dough in your fabulous KitchenAid mixer, refrigerate while preparing the peach mixture.

Now for the peaches ~

 Don't you love handy little kitchen gadgets? I do! A present from my thoughtful dad.

So simple!

 I like to clean up as I go. It makes the whole baking experience a lot more enjoyable than having a huge disaster area to clean up when you're finished. Just another little tip!

I mixed a little of the peach juice with lemonade. It was amazing! Peach Lemonade is my new favorite drink. And I wonder why I can't drop that pregnancy weight...It's a complete mystery to me!

1/2 tsp. almond flavoring, 1 1/4 Cup sugar, 1/3 Cup flour, & 1/4 tsp. cinnamon, 

The secret to this amazing recipe is the almond flavoring. I just love it! 

Stir it all up and pull out your refrigerated crust

 Roll out your dough

Add 1 TBS. butter and sprinkle 1/4 brown sugar to the top of the peaches

Cover with your second crust and cut decorative slits and/or shapes into your crust

I cover my crust edges with this handy tool.

Bake at 400 degrees for 45 minutes


Miss Connie's Peach Recipe ~

Mix together: 
1/2 tsp. Almond flavoring
1 1/4 Cup sugar
1/3 Cup All purpose unbleached flour
1/4 tsp. cinnamon

Stir In:
4 Cups Peaches (I used 1 jar of peaches for this recipe)
Pour into pastry shell

1 TBS. butter over peaches
1/4 Cup brown sugar

Add to top crust
Cut in slits to allow steam to escape.
Sprinkle with a little sugar to make crust shiny. Ring edges with foil.
Bake at 400 degrees for 45 minutes
Classic Pie Pastry from the Taste of Home cookbook ~
2 Cups un-bleached all purpose flour
3/4 tsp. salt2/3 Cup shortening (butter flavored)
6 to 7 TBS. ice cold water

If you don't have a KitchenAid mixer to mix your ingredients quickly here are the directions for the pie crust:

In a small bowl, combine the flour and salt; cut in the shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Divide the dough into two balls. Cover and refrigerate for 30 minutes.

Hope you all enjoyed a wonderful Thanksgiving with family and friends!


Free vintage Thanksgiving postcard images are via The Graphics Fairy.

Linking with ~
twelveOeight ~ Inspiration Monday 
Confessions of a Plate Addict ~ Tuesdays the Scoop 
So Much Better with Age ~ Give me the Goods link party
A Stroll Through Life ~ Inspire Me Tuesday
Cozy Little House ~ Tweak it Tuesday
The Charm of Home ~ Home Sweet Home