Ingredients
- 1 Tablespoon brown sugar
- 1 Tablespoon butter
- 6 fresh ripe peaches, sliced
- 1 Cup California golden raisins
- Pinch of orange zest
- 1/2 Cup shortening
- 1/2 Teaspoon salt
- 1 1/3 cups all-purpose flour, sifted
- 3 to 4 tablespoons ice water, divided
- Granulated sugar
Procedure
Cook brown sugar and butter together in saucepan. When sugar is dissolved and mixture is bubbling, add peaches, raisins and orange zest. Cook until peaches are softened, about 2 to 3 minutes. Set aside to cool.
For pie crust, measure shortening, salt and flour into food processor and pulse a few times, being careful not to over mix. Turn onto cutting board and make a well in center. Add 3 tablespoons ice water and knead gently until just incorporated. Shape dough into a long roll and flatten with palm of hand. Wrap in plastic wrap and chill thoroughly. Divide into 6 pieces and roll each into a 6-inch round. Divide and spoon filling onto center of rounds and braid edges of dough. Sprinkle with sugar. Bake 10 to 12 minutes at 350°F until golden. Serve warm; just as is with whipped cream or ice cream on top, or with heavy cream to pour over.