Ingredients for Schnitz Peach Pie
- Unsifted All Purpose Flour
- 1 teaspoon salt
- 1 cup shortening (or butter)
- 6-8 tablespoons ice water
- 6-8 ripe peaches, peeled, pitted, and sliced
- Heavy Cream
- 1/4 teaspoon ground nutmeg
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour (for crumb topping)
- 1/2 cup cold unsalted butter, cut into small pieces (for crumb topping)
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How to Make Schnitz Peach Pie
- **Make the pie crust:** Whisk together 2 1/2 cups flour and 1 teaspoon salt in a large bowl. Cut in 1 cup shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 6-8 tablespoons of ice water, one tablespoon at a time, mixing lightly with a fork until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently form it into a ball. Divide the dough in half.
- Wrap each half in plastic wrap and chill for at least 30 minutes.
- **Assemble the pie:** On a lightly floured surface, roll out one half of the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Arrange the peach slices attractively in the pie crust. Pour the heavy cream over the peaches and sprinkle with nutmeg.
- **Make the crumb topping:** In a medium bowl, combine 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1/4 cup flour, and a pinch of salt. Cut in 1/2 cup cold butter using a pastry blender or your fingers until the mixture is crumbly.
- Sprinkle the crumb topping evenly over the peaches.
- Roll out the remaining dough and either create a top crust or cut into strips for a lattice top. Crimp the edges to seal.
- **Bake:** Bake at 425°F (220°C) for 15 minutes. Reduce the heat to 350°F (175°C) and bake for an additional 35-40 minutes, or until the crust is golden brown and the peaches are tender.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
641g
Fat
316g
Carbs
116g
