| HIGH COUNTRY PEACH PIE |
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Makes One 9-inch Pie 8 ServingsCRUST 9-inch Classic CRISCO Double Crust 1 egg white, lightly beaten FILLING 1 cup sugar 1/3 cup unbleached all-purpose flour 3 tablespoons vanilla or French vanilla flavor instant pudding and pie filling mix (not sugar-free) 2 tablespoons honey 5 cups peaches sliced, peeled 2 tablespoons Butter Flavor CRISCO or 2 tablespoons Butter Flavor CRISCO Stick, divided GLAZE Milk For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9-inch pie plate. Brush with egg white. Do not bake. Heat oven to 425ºF. For filling, combine sugar, flour, pudding mix and honey in large bowl. Fold in peaches. Melt 1 tablespoon Butter Flavor Crisco. Pour over peaches. Lift peaches from liquid with slotted spoon, reserving 1/4 cup liquid. Place peaches and reserved liquid in unbaked pie crust. Dot with remaining 1 tablespoon Butter Flavor Crisco. Discard remaining liquid. Moisten pastry edge with water. Roll top crust same as bottom. Cut 5 peach leaf designs in center of pastry. Reserve cutouts. Lift top crust onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. For glaze, brush with milk. Cut veins in leaf cutouts. Place between leaf vents. Brush leaves with milk. Cover edge of crust with foil to prevent overbrowning. Bake at 425ºF for 10 minutes. REDUCE OVEN TEMPERATURE TO 400ºF. Bake 30 minutes. Remove foil. Bake 5 minutes or until filling in center is bubbly and crust is golden brown. Serve barely warm. |
