White Whole Wheat Pie Crust
In a mixer bowl with wire whip:
- 1 1/2 white whole wheat flour
- 1/2 cup unbleached flour
- 1 tsp salt
- 3/4 cup lard or shortening
Blend on "stir" until flour forms beads.
With a fork, add to blended flour:
- 1/3 to 1/2 cup cold tap water
Add enough water until the flour forms a soft dough. Divide the dough into 2 equal portions.
Form 1 portion into a round ball, flatten and roll out into a circle. Fold in half and place into a 9-10 inch glass plate, set aside. Roll out 2nd portion and cut into strips for a lattice top.
Bake; pre-heated 400 degree oven for 40 minutes.
Pie Filling
in an 8 cup Pyrex bowl, combine:
- 3/4 cup sugar
- 1/4 cup cornstarch
- dash of salt
- 1/4 tsp nutmeg
- dash of cinnamon
Mix well with wire whisk. Then slowly add 1 cup of water. Stir until smooth. Place in the microwave on high and cook for 5 minutes or until the mixture thickens.
Add 2 tablespoons butter. Set aside and allow to cool. Add 5 cups fresh diced peaches. Mix well and pour into prepared crust. Top the pie with the lattice crust by weaving pastry strips over the filling.
Place aluminum foil loosely over the pie. Bake as instructed above. Remove the foil and bake 10 minutes more or until the crust is slightly browned. Cool on a wire rack.
