Peach Pie

Peach pie is my favorite!  I get so excited when peach season finally gets here.  I walked in the the fancy dancy grocery store down the street yesterday and they had beautiful peaches on sale for 99 cents a pound and I knew I just had to make peach pie.

Pie Filling
6 cups peaches (about 7 large peaches)
1/2 cup sugar
2 T flour
1/4 t cinnamon
1/4 t nutmeg
1 t vanilla

Preheat oven to 375.

Peel and thinly slice the peaches.  If the peaches are difficult to peel you can cut a small ‘x’ on the bottom and then drop them in boiling water for about 30 seconds.  The peels should slide right off after that.  Combine all ingredients in a large bowl, mixing gently.  Let the peach mixture sit while you make the crust

Pie Crust

2 1/4 cup flour
3/4 t salt
2/3 cup vegetable shortening
6 T cold water

Combine flour, salt, and shortening in a food processor.  Pulse until the mixture resemble course crumbs.  With the processor running, add all of the water at once.  Turn off the processor once all the water is added and scrape down the sides.  Pulse twice to bring the dough together and then turn the mixture out on to a floured surface.  Bring the dough together in a disk.  Roll the dough into a circle slightly wider than your pie pan.  Using your rolling pin to help, carefully roll the dough up off of the work surface and place over the pie pan, working it down in to the edges.  Cut off excess dough (leaving about 1/2 inch beyond the edge of the pan) and crimp the edges.  There should be plenty of extra dough from this recipe because I always make a double crust recipe for pies. I rather have too much than not enough.

Pour peach mixture in to prepared pie crust.

Crumb topping
1/2 cup flour
1/2 cup brown sugar
3 T butter

Combine flour and brown sugar.  Cut in butter with a whisk, pastry blender, or small food processor until it resembles small crumbs. Spread over top of the pie.

Place pie pan on top of a baking sheet with sides (because peach pies can get very runny, and you don’t want to have to try to get peach juice off the bottom of your stove).  Cover with a piece of tin foil.  Cook for 25 minutes and then remove foil and cook for another 25-30 minutes. Allow to cool.

Peach pies are very juicy, so have a spoon on hand to help get the slices out


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