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1
TO MAKE THE PIE CRUST Place the flour and salt in a large mixing bowl.
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2
Work in the shortening, using a pastry blender or two knives until large loose crumbs the size of peas are formed.
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3
Sprinkle in the water, a tablespoonful or so at a time, using a fork to draw the moistened crumbs into a ball.
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4
Add no more water than is necessary to form the ball.
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5
Turn out on a lightly floured board.
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6
Quickly form dough into a ball with your hands.
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7
Divide into two pieces for 9 inch or 10 inch pie shells.
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8
Chill.
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9
To prepare unfilled tart shells, prick the pastry with a fork and bake at 425 F.
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10
for 8 to 10 minutes.
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11
Cool in the pan.
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12
Yield: a double-crusted 9 or 10 inch pie or 2 bottom 9 or 10 pie shells or 18 medium tart shells.
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13
TO MAKE THE SCHNITZ PEACH PIE: Arrange peach slices attractively in pie shell.
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14
Pour cream over peaches.
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15
Sprinkle on nutmeg.
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16
Combine the brown and white sugar, flour, and salt.
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17
Using a pastry blender, cut the butter into the dry ingredients.
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18
Sprinkle this mixture over the peaches.
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19
Bake at 425 degrees for 15 minutes.
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20
Reduce heat to 350 degrees F.
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21
and cook for 35 minutes more or until the peaches are tender and the crust is golden brown.
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22
Classic Canadian Cooking.
