Ingredients
3 c. presifted all-purpose flour
1 tsp. iodized salt
1 c. vegetable shortening
1 egg
1/4 c. cold water
1 tbsp. vinegar
PEACH FILLING:
2 cans (1 lb. 13 oz. each) sliced peaches
2/3 c. sugar
1/4 c. cornstarch
Dash salt
2 1/2 tbsp. butter
1 tbsp. lemon juice
Preparation
To make a perfect country peach pie you have to make the first crust.
Make the crust: Combine flour and salt. Cut in shortening. Beat egg and add water and vinegar; add to dry mixture a tablespoon at a time and toss to mix. Divide in two uneven halves and roll out larger half on lightly floured board, 1/8 inch thick. Line a 10 inch pie pan. Preheat oven to 400 degrees. Make filling: Drain peaches, reserving 1/2 cup syrup. In saucepan, combine sugar, cornstarch and salt; stir in syrup. Cook and stir until thick and clear. Add butter and lemon juice, then peaches. Pour into crust. Roll out remaining pastry. Cut shapes in top crust with small cutter. Roll crust up on rolling pin and unroll on top of pie. Seal and crimp edges. Bake in 400 degree oven for 40 to 45 minutes. Plan to eat warm. This pie takes literally hours – like five – to cool.
Simple Pie Crust Recipe
1 1/2 Cup of Flour
2 Tsp of Suger or 1 Tsp of Honey
1 stick of Salted Butter
3 Tablespoons of Milk
- Preheat oven to 400 degrees F (200 degrees C).
- Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust. use the fork or spoon to make a decorative edge
- Bake for 15 minutes in the preheated oven, or until light brown.
