Author Notes: Every Friday Night I like to make a fruit pie for dessert, especially now that Jersey peaches are in season and so delicious. I found this recipe for a pie crust that uses oil as an alternative to butter…it’s a light and flaky crust and does not overpower the fruit. —Joy Betesh
Serves: 6-8
Ingredients
-
1 1/2
cups Flour
-
1
tablespoon sugar
-
1/2
teaspoon salt
-
1/2
cup canola oil
-
2
tablespoons water
-
6-8
peaches, peeled and sliced
-
1/4
cup flour
-
1/4
cup white sugar
-
1/4
cup light brown sugar
-
1/2
teaspoon cinnamon
Directions
- Mix the flour, sugar, and salt together. Add the oil and water and mix with a fork or wooden spoon till dough forms a ball. Refrigerate dough for ten minutes. Roll out between two pieces of wax paper and then fit into a 8 or 9″ pie plate and prick with a fork.Reserve extra dough for lattice topping.
- Mix the peaches, sugars, flour and cinnamon together till well combined. Arrange peach slices in pie plate and top with lattice strips. Bake at 350 for 45 minutes.