Lion House Pie Dough
3 cups All – Purpose Flour
1 Tbs. Sugar
1 tsp. Salt
½ tsp. Baking Powder
1 Tbs. Nonfat Dry Milk Powdered
¼ cup Butter
¼ cup Margarine
1/3 cup Lard
1/3 cup Shortening
½ cup Cold Water
(May need up to 1 Tbs. more water)
Measure all dry ingredients in a medium bowl and stir well with a spoon. Measure all fats and place on top of the dry ingredients. Cut fats into the dry ingredients with a pastry blender, table knives or rub it together with your hands until it is the size of small peas. Add the ½ c. water all at one time and mix together with a fork or mix lightly with your hands.
Divide dough into 2 or 3 portions (depending on how thick you want your crust). Roll out 1st portion of dough and line your pie tin with it. Roll out the 2nd portion of dough. Fold in half and cut steam slits into the fold.
Fill pie crust with filling. Brush the dough on the edge of the pie tin with water. Place the folded top crust onto the fruit filling and unfold it, making sure it goes to the edge of the pie. Seal the 2 crusts together. Brush the top with half and half and sprinkle with sugar and bake.
Most fruit pies can be baked at 375 – degrees for 45 – 55 minutes.
Fresh Peach Pie Filling
1 baked 9 inch pie crust
3 cups water
1 cup sugar
1 pkg. Peach flavored gelatin
3 Tbsp. Cornstarch
4 cups sliced peaches
In a medium saucepan, bring water and sugar to a boil. Mix cornstarch and gelatin together; gradually add to the boiling mixture. Cook over medium-high heat, stirring constantly for 5 minutes or until mixture is clear and thickened slightly remove from heat. Let stand at room temperature until cool and thickened like a heavy syrup. (Or refrigerate stirring often so it doesn’t set up too much) Pour over fresh peaches and fold together gently. Mound mixture in baked pie shell. Chill for at least 2 hours before serving. Top with a dollop whipped cream if desired.
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