Recipe by Anna Smith, Columbus, Ohio
First place, Baked Pies (Peach), 2017
Baking temperature: 375 degrees
Baking time: 45 minutes
Yield: 9-inch pie
Ingredients
Filling:
- 4 c peaches, peeled and sliced
- 1 c sugar
- ¼ t nutmeg
- ¼ c minute tapioca
Crust:
- 2 c all-purpose flour
- ½ t salt
- ½ c canola oil
- ¼ c milk
Instructions
Filling:
- Combine peaches, sugar, tapioca and nutmeg into a large bowl
- Make pie crust
- Fill unbaked pie shell with peach mixture
- Dot with butter
- Cover with top crust
Crust:
- Combine flour and salt in small bowl, stir
- Measure canola oil and milk in same measuring cup, but do not stir
- Pour oil and milk into flour all at once
- Stir mixture with a fork until it forms a ball and cleans the side of the bowl
- Split into 2 round balls
- Flatten 1 ball slightly on wax paper, top with another sheet of wax paper
- Roll out crust between wax paper into desired shape
- Remove top piece of wax paper
- Flip crust into pie crust, fit into pie plate
- Remove 2nd sheet of wax paper
- Repeat steps for the 2nd round ball for top crust after adding filling
- Bake in 375 degree oven 45 minutes to 1 hour until middle is bubbly and crust is light brown