$0.47/lb. peaches at the local farmer’s market call for peach pie…and this is such a yummy recipe, I just had to share.

Mix 3 c. flour and 1 c. Crisco, until crumbly.

It works best of you cut the Crisco into the flour with your fingers.

Then beat 1 egg, 1 t. salt, 1 T. vinegar, and 1/2 c. cold water.

Combine the flour/crisco mixture with the egg mixture.

And stir (this is Josiah’s favorite part).

Knead the dough just enough that it all sticks together (and is no longer crumbly).

And divide the dough into four parts. (This recipe makes four crusts, enough for two double crust pies…and some snitching).

Roll out the dough. Use only enough flour that the dough does not stick to the counter.

This dough is wonderfully elastic, so you can roll it nice and thin and still transfer it to the pan with no tearing.

Now it is time to fill it with those wonderful peaches. We used 7 medium sized ones cut into slices. We didn’t peel them, as I like the color and little bit of nutritional value the peels add to the pie…but you’d can peel them if you prefer.

Mix 3 T. softened butter, 1 c. sugar, and 1/2 c. flour in a small bowl. Just as with the crust, using your fingers is a great way to cut the butter into the dry ingredients.

Spoon about half of of the butter crumb mixture into the prepared crust.

And top with all of the sliced peaches.

Then top with the remaining crumb mixture.

Pour 1/2 c. of cream on top (We actually used whole milk because we had it on hand, but if you have cream…use it!)

Prepare the top crust. We used tiny cookie cutters for a fun look, but a small slit in the crust will do just as well.

Top the pie, pinch the edges of the crust together, and cut off the excess. But don’t throw it away…when I was growing up this stuff was gold. If no one in your family likes to munch on it plain…cut it into pieces, sprinkle a bit of cinnamon and sugar on top, and pop them in the oven for a tasty treat.

This pie is great if you spread a little sour cream on the top of the pie crust before baking it…but since we didn’t have any sour cream on hand, we used an egg. Some would tell you to use just the white, but I think a whole beaten egg works even better.

Marvel at your handiwork, and ignore for a moment the mess you’ve made.

Bake 1 hour at 375 degrees.

And enjoy!

And we still have dough for another double crust pie…I am thinking Strawberry-Rhubarb next week.

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