- Level
- very easy
- Prep Time
- 20 mins
- Cooking Time
- 30 mins
- Total Time
- 2 h
- Serves
- 10
Ingredients
- Pastry:
- 2 cups
- all-purpose flour, plus more for dusting
- 500 mL
- 1 tsp
- salt
- 5 mL
- 1 cup
- shortening, cold and cut into cubes
- 250 mL
- 1
- egg, beaten
- Filling:
- 1
-
punnet fresh peaches (approx. 5 cups/1.25 L) peeled,
pitted and sliced 1/4 in. (5 mm) thick
- 1 tsp
- lemon zest
- 5 mL
- 1 tbsp
- lemon juice
- 15 mL
- 1/2 cup
- sugar
- 125 mL
- 2 tsp
- grated fresh ginger
- 10 mL
- 1/4 cup
- quick oats
- 60 mL
- 1 tsp
- ground cinnamon
- 5 mL
- 1/4 tsp
- ground nutmeg
- 1 mL
- 1/4 tsp
- vanilla extract
- 1 mL
Directions
Step 1
Preheat oven to 375°F (180°C). Combine flour and salt. With cool fingertips, rub shortening lightly into flour until mixture resembles coarse meal. Add approx. 1/2 cup (125 mL) water, a little at a time, and mix until dough just comes together. Don’t overmix. Divide dough and form into two discs, one twice as large as the other; wrap in plastic. Chill for at least 30 min.
Step 2
Meanwhile, toss filling ingredients together in a large bowl until just combined. Set aside. Dust work surface with 1 tbsp (15 mL) flour and roll larger dough into a circle, 1/8 in. (3 mm) thick and slightly larger than a 9-in. (23 cm) pie plate. Transfer dough (see below) and fit into pie plate with dough overhanging edges slightly. Add prepared filling.
Step 3
Roll out remaining disc of dough to 1/8-in. (3-mm) thick; cut into 1/2-in.(1-cm) wide strips for lattice. Create lattice top and crimp edges. Brush egg over the top and edges of the pie. Bake on a tray set on the middle rack of the oven for 50 to 60 min. Allow to cool completely before slicing.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1 slice):
- Calories:
- 340
- Fat:
- 21 g
- Saturated Fat:
- 5 g
- Carbs:
- 36 g
- Fibre:
- 3 g
- Protein:
- 4 g
- Sodium:
- 230 mg
- Potassium:
- 140