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2 1/2 cups all-purpose flour
3 tablespoons white sugar
1 teaspoon salt
1 cup shortening
1 egg
1/4 cup cold water
3 pounds fresh peaches - peeled, pitted and sliced
1/4 cup lemon juice
3/4 cup orange juice
1/2 cup butter
2 cups white sugar
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon butter, melted

Sift flour, 3 tablespoons sugar and salt into a medium bowl.
Work in shortening with pastry blender until mixture is crumbly.

In a small bowl, whisk together egg and cold water. Sprinkle over flour mixture and work with hands to form dough into a ball.
Chill in refrigerator 30 minutes.

Preheat oven to 350°F. Roll out half of dough to 1/8 inch thickness and place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.

Combine peaches, lemon and orange juice in large saucepan. Add 1/2 cup butter and cook over medium low heat until butter is melted. In a separate bowl, combine 2 cups sugar, nutmeg,cinnamon and cornstarch. Stir into heated peach mixture, then remove from heat.

Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Pour peach mixture into baked crust.

Top with dough strips interwoven in a lattice pattern. Sprinkle with 1 tablespoon sugar and drizzle with 1 tablespoon melted
butter.

Bake at 350°F for 35 to 40 minutes, or until top crust is golden brown.
 
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