NSA Peach Pie (It's not what you think)

Okay,

So first of all another apology goes out to you for me not blogging in like, forever.  Business has made it difficult to stay updated.  I know,  that's no excuse.  So here is a recipe that I created for my parents when they came to visit a few weeks ago.

It's a no-sugar-added peach pie.  By this I mean, I did not add any white or brown sugars; however, It was sweet (without fake-sweetener) and pretty darn tasty.

Are you intrigued?  Good.

Here is the recipe:

Crust:

2 cups flour

1/4 cup cold butter- chopped in pieces

1/2 cup shortening

Salt

Ice water

Mix flour and salt together and add shortening and cold butter and cut into flour using a flour cutter until it's mixed in well and crumbly.  Add ice water in small increments until you are able to form a firm and semi sticky ball of dough.  Wrap dough in plastic wrap and refrigerate for at least a half an hour.

Filling:

5-6 medium to large yellow peaches (skin removed and sliced thin)

2-3 TB of corn starch

Salt

1 cup of peach schnapps

Heat schnapps in a saucepan until boiling.  Boil until it is reduced by half.  This will form a syrup.  Cool and set aside.  Place peaches in a bowl and add cooled syrup to them.  Mix well and add salt to taste.  Let this mixture sit while you roll out pie dough on a floured surface.  

Heat oven to 375 degrees

Roll out until thin (about 1/8 inch thickness).  Fold dough gently in half and then half again to transfer to the pie pan.  Unfold the dough and gently press it into the pan to fill it evenly.  Trim the edges leaving a little extra dough to pinch up around the top for the finished crust look.

With the remainder of the pie dough, roll it out again to the same thickness (1/8").  Slice the dough into strips and begin weaving like a basket for a lattice top.

**This takes a little time and practice but it's so worth it**

If you do not want a lattice top, you can just roll it out as a rounded surface to top your pie completely.

**If you do this, you will need to cut 2-4 slits in the top of your pie for baking purposes**

Place pie in oven and bake until the filling is bubbling around the edges and the crust is brown (about 50-55 minutes)

If you have trouble with your crust and it begins to brown too quickly, you can place foil over the top of the pie about halfway through and remove with about 6-10 minutes of baking left.

 

Let me know if you try this!  My family loved it.  It's delightfully sweet and simple.  There's not much to this which makes it even better!  Give me your feedback!

Let us talk basic kneeds!