Mincey Peach Pie Recipe
Servings: 1
Ingredients
- 2 c. flour
- 3/4 c. shortening
- 1 tsp salt
- 1/3 c. cool water plus
- 1 pkt dry mincemeat 9-ounce package
- 1/2 c. water
- 1 can peach pie filling 6-ounce can
- 2 Tbsp. light cream half & half
- 1 tsp freshly grated orange peel
- 1 Tbsp. sugar
Directions
- Preheat oven to 425 degrees. Have a 9-inch pie pan at hand. Pie Crust.
- In the large bowl of an electric mixer, combine flour, shortening and salt. Mix at low speed till mix resembles small peas. Add in water.
- Mix at low speed JUST till dough begins to create a ball. Use hands to create dough into a ball. Divide dough in half. On a lightly floured board, roll out crusts. Line pie pan with lower crust. Cut vents in top crust, and slip on waxed paper. Chill both crusts while filling is prepared.
- Filling. In a medium saucepan, combine mincemeat and water. Bring to a boil over medium heat; cook 1 minute. Remove from heat and stir in pie filling. Cold till a hand can be comfortably held on the bottom of the pan. Pour filling into prepared bottom crust. Fit top crust into place, and crimp edges of crusts together. Brush top with light cream. Sprinkle with orange peel and sugar. Bake 30-35 min, or possibly till crust is lightly browned, and the pie tests done.
- Here's a fruity touch to one of winter's favorite pies in an orange-flavored crust... Wis/Gramma, 08/10/95.
Adding to Planner
