Maple Syrup and Peach Pie
Yield: 6 servings
Pastry
| 2 | c | All-purpose flour |
| 3/4 | t | Salt |
| 1 | t | Granulated sugar |
| 6 | T | Cold butter, cut into 1/2" pieces |
| 6 | T | Vegetable shortening |
| 5 | T | to 6T ice water |
Filling
| 1/4 | c | Packed light brown sugar |
| 2 | T | Cornstarch |
| 1 | t | Ground cinnamon |
| 1/4 | t | Freshly grated nutmeg |
| 8 | c | Sliced (1/2" thick) peeled peaches (about 3 lb.) |
| 1/4 | c | Maple syrup |
| 1 | T | Butter, cut into small pieces |
| 1 | Egg, lightly beaten | |
| 2 | T | Granulated sugar |
Pastry: In large bowl, combine flour, salt and sugar. Using pastry blender, cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle with 5 tablespoons water and toss with fork to moisten flour. Gather dough into a ball, adding another tablespoon of water if necessary. Press dough into a ball, wrap tightly in plastic wrap and refrigerate 1 hour or overnight.
Place 9" pie plate on baking sheet. On lightly floured surface, roll dough into 14" circle. Roll circle up around the rolling pin and carefully transfer to pie plate, allowing excess pastry to hang over rim. Refrigerate while making filling.
Filling: In large bowl, stir together brown sugar, cornstarch, cinnamon and nutmeg. Add peaches and maple syrup; toss to mix. Remove crust from refrigerator. If pastry has become too cold, allow it to warm until it is pliable. Pour filling into crust, scraping in juices and any undissolved sugar. Distribute butter pieces evenly over filling and then gently fold overhanging dough up over peaches. The dough will not cover filling completely. Brush pastry with beaten egg and sprinkle lightly with 2 teaspoons granulated sugar. Bake at 400F in lower third of oven for 50 to 55 minutes or until top is golden brown and filling is bubbling, covering loosely with foil during last 15 minutes of baking. Remove from oven and let cool on rack.