Fresh Peach Pie
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INGREDIENTS 1 quart fresh peaches, peeled, pitted, and sliced 1/2-inch thick
1 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon saltPastry for 9-inch double-crust pie
1 tablespoon butter, cut into small piecesPrepare the peaches and place them in a large bowl. Cover the sliced peaches with the sugar and let them stand for about 30 minutes to develop juices. Add the flour and salt and mix well, making sure the peaches are well coated.
PREPARE THE PIE CRUST - To make the pie shell, roll out half the dough on a lightly floured surface to about 1/8-inch thickness. To pick the dough up, fold it loosely in half and place it in a 9-inch pie plate, unfold and press it gentlly into the plate. Pour the peach filling into the pie shell and dot with the butter.
For the top crust, roll out the remaining dough on a lightly floured surface to 1/8-inch thickness. Dampen the edges of the bottom pie crust with a little cold water. Again, fold the dough in half and place over the filling. Unfold and trim off excess dough. Crimp the edges of the 2 crusts together. Prick the top crust with a knife or fork to allow the steam to escape.
Bake the pie in a 400 degree oven for 10 minutes, reduce the heat to 375 degrees and continue baking for 30 to 35 minutes, or until the crust is golden brown.
Makes 8 servings
PIE CRUST
1-1/2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons vegetable shortening or butter-flavored shortening
2 tablespoons cold lard
1/4 cup ice waterCombine the flour and salt in a bowl. Using a pastry blender or a fork, cut in the shortening and lard until the mixture is crumbly. Stir in as much ice water as needed to form the mixture into a ball.
Makes one 9-inch double-crust