Peach And Pecan Pie
|Sifted flour||1 Cup (16 tbs) (Crust)|
|Baking powder||1⁄4 Teaspoon (Crust)|
|Butter||1⁄3 Cup (5.33 tbs) (Crust)|
|Ice water||3 Tablespoon (Crust)|
|Sugar||1 Cup (16 tbs) (Filling)|
|Flour||3 Tablespoon (Filling)|
|Orange juice||3 Tablespoon (Filling)|
|Salt||To Taste (Filling)|
|Cornflour||2 Tablespoon (Filling)|
|Cold water||1⁄2 Cup (8 tbs) (Filling)|
|Sliced peaches||2 Cup (32 tbs) (Filling)|
|Butter||1 Tablespoon (Filling)|
|Grated orange rind||1 Tablespoon (Filling)|
|Chopped pecan||1⁄4 Cup (4 tbs) (Filling)|
Crust: Sift together 1 cup flour, the baking powder and pinch salt.
Cut in butter with a fork or pastry blender until the size of peas.
Add ice water, a little at a time, mixing only enough to hold ingredients together.
Roll out about 1/8th" thick.
Line a 9" glass oven dish.
Filling: Mix together: sugar, 3 tblspns, flour, corn- starch, salt, cold water, orange juice and butter.
Cook for about 15 minutes, or until mixture thickens, stirring all the time.
Remove from heat and stir in the grated orange rind, pecans and sliced peaches.
Pour filling into unbaked pastry shell and bake at 375° F for about 40 minutes, or until done.
Serve with whipped cream.