Kathy O'Donnell's Dutch Peach Pie
By Shannon O'Donnell
I think I’ve written about my Mom’s ‘mad baking skills’ in past blogs…she baked for us growing up at least two or three times per week. My husband isn’t in to having too many tempting sweets around the house, so while I LOVE baking, I only do so occasionally.
On a recent summer night, we had company in town, so the occasion for a fresh pie had arisen! Peaches were at their peak, so I put them to use in my Mom’s Dutch Peach Pie. A ‘dutch’ pie is essentially ‘upside down’…the fruit is on the bottom and a quick, rustic crust completes the top. Usually I make this same recipe with apples in the fall, but it’s just as easy and dreamy mid-summer made with ripe, juicy peaches in place of the apples. (Little known fact: my Mom actually CALLED me ‘Peaches’ my entire life, so it is an extra-special recipe to me on that front...).
Kathy O’Donnell’s Dutch Peach (or Apple) Pie
For the crust:
· 1 cup flour
· ½ cup Crisco
· 1 tsp salt
· 2 ½ tsp water
Blend all ingredients in a small bowl, cutting with a fork or pastry cutter until well blended. Pat out (to about the size of your pie pan) on a floured sheet of wax paper.
For the filling:
· 6 to 7 peaches, sliced (or 6 to 7 apples, peeled and sliced)
· 3 T flour
· 1 cup sugar
· ¼ tsp nutmeg
· ½ tsp cinnamon
· 1 to 2 T butter, sliced
In a medium bowl, stir fruit with flour, sugar and spices. Pour into ungreased baking pan…I use a round ceramic casserole dish. Dot with sliced butter. Cover with your rustic crust. Bake, uncovered, at 425° for about an hour. Serve warm with vanilla ice cream.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.