Yield: One 9” pie
For Pie Crust:
1 pouch (1 lb.) Cup4Cup Pie Crust Mix
1 cup cold vegetable shortening
1 large egg yolk or 1 tablespoon ice water
10 tablespoons ice water
Cornstarch or tapioca flour, for dusting (optional)
5 cups peaches, peeled and cut into ½-inch wedges
1/2 cup granulated sugar
¼ cup brown sugar, packed
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ cup Cup4Cup Multipurpose Flour
½ teaspoon kosher salt
¼ teaspoon ground ginger
1/8 teaspoon ground cinnamon
2 tablespoons butter, cut into small cubes
1 large egg
1 tablespoon water
Coarse sugar, for sprinkling (optional)
For the Pie Crust:
- Mix the Cup4Cup Pie Crust Mix and cold vegetable shortening together in a bowl using a pastry cutter or your fingertips until the shortening resembles pea-sized shapes.
- Do not use a food processor to mix.
- Then add in the egg yolk and ice water.
- Stir until the mixture looks crumbly.
- Knead until a dough forms.
- Divide dough in half and flatten into discs. Wrap each disc in plastic wrap and refrigerate for 1 hour.
For the Filling:
- Preheat oven to 375°F. In a bowl, mix together peaches, sugars, lemon juice, and vanilla. Cup4Cup flour, salt, ginger and cinnamon; set aside. Let mixture sit for about 10 minutes at room temperature.
- Meanwhile, split the chilled pie dough in two. Roll out half of the dough into a circle that will fit in the pie plate.
- Carefully transfer the dough into the pie plate. Gently press it into the pie plate.
- Place the peach mixture in a pie dish lined with half of the rolled out pie dough. Evenly dot the top of the filling with the 2 tablespoons cut butter evenly.
- Taking the other half of the pie dough cover the pie crust. Use a full crust, or cut into strips and weave to make a lattice top.
- Trim away any excess dough from the edge of the pie dish and crimp the edges together using a fork or your fingers.
- Whisk together the egg and the water to make the egg wash. Brush over the top of the dough and lightly sprinkle the coarse sugar on top.
- Bake on the middle rack for 50-60 minutes or until the filling is bubbling and the crust is golden brown.
- Cool for at least 1-2 hours before serving.