Peach Chiffon Pie

Peach Chiffon Pie
Recipe Type: Dessert
These recipes (see Piled-High Peach Pie) were provided by Lisa Kirschner, of North Star Orchards. The first was given to her by a customer and it won a ‘first place’ in a peach pie contest. The second was provided by another customer, who raved about it…..
  • Crust
  • 2 1/3 c. all purpose flour
  • 1 T sugar
  • 1 t salt
  • 3/4 c. (1 1/2 stick) chilled unsalted butter, cut into pieces
  • 1/4 c. chilled solid vegetable shortening, cut into pieces
  • 1 t distilled white vinegar
  • 6 T (about) ice water
  • Filling
  • ½ c. sugar
  • ¼ t. salt
  • 1 T. unflavored gelatin
  • ¼ c. cold water
  • 1 c. heavy cream whipped
  • 3 c. sliced peaches
  1. For crust
  2. Combine flour, sugar and salt in large bowl. Add butter and shortening; using fingertips, rub in until mixture resembles coarse meal. Add vinegar. Using fork, mix in enough water to form moist clumps. Gather dough into ball; divide dough into 2 equal portions. Flatten each portion into disk. Wrap each in plastic; chill 45 minutes. (The pastry can be made 2 days ahead. Keep refrigerated. Soften slightly at room temperature before rolling out.)
  3. For filling
  4. Dissolve gelatin in cold water (about 10 minutes). Meanwhile, mix sugar and salt. Toss with peaches. Cook gelatin over low heat for 5 minutes, then remove from heat. Stir gelatin with peaches. Gently fold in whipped cream and spoon into prepared pie shell.
  5. Chill for at least 2 hours. Top with extra whipped cream, if desired, and serve.