- 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
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.