Ingredients
Crust
2 c AP flour
1/3 c cold shortening
1/3 c cold butter
4T - 1/4 c apple cider
2 t sugar
1/2 t cinnamon
1/4 t salt
Filling
4 c sliced fresh peaches
2 c sliced fresh peaches
1/4 c brown sugar
1/4 c crushed ammaretti biscuits
1 t cinnamon
1/4 t ground cloves
1/4 t freshly grated nutmeg
1/4 t ground ginger
Topping
1 T cream
2T turbinado sugar
Preparation
Heat oven to 400. Crust In a large mixing bowl, combine dry ingredients. Using a pastry cutter (or two knives) cut in shortening and butter. Once the mixture resembles corn meal, slowly add chilled apple cider until the mixture just starts to form a ball. Divide into to balls and flatten into disks. Wrap in plastic and chill at least 30 minutes.
Filling In a large bowl, mix together dry ingredients. Add nectarines and peaches and toss ’til nicely coated.
Roll out each disk to fit in the deep pie dish. Place one crust into the bottom of the dish and pour in filling. Cover with the top crust and make sure that the edges are pinched together. Make slices in the top crust to allow steam to escape. Brush the top with the cream and sprinkle with sugar
Bake at 400 for 30 minutes and then lower to 350 and continue baking for 30-45 minutes or until crust is golden.
Remove from oven and let cool for at least 15 minutes.
Delicious accompanied with Dulce Leche or Cinnamon Ice Cream.
