My new light set finally arrived and I’ve been acting like a little kid on Christmas morning! =) It’s going to take time to learn how to use it (and I’m not sure where I’m going to store it) but I really have high hopes for it! I think I’ve almost cupcaked (yes, I believe I just made up a word) everyone out, so today I opted for a pie instead. This recipe is just a classic peach pie with a sweet filling and a flaky crust. Very old-fashioned and very good! I like to lace my crust, but you could definitely just do a plain double crust if you wanted.
for the filling:
4 cups sliced peaches, fresh or frozen
1 cup white sugar
2 tbsp all purpose flour
Combine in saucepan and cook until slightly thickened. Cool in the refrigerator for a couple hours.
for the crust:
2 cups all-purpose flour
1 tsp salt
3/4 cup crisco, chilled
4-5 tbsp ice-cold water
Combine the flour and salt. Cut the shortening into the flour. Refrigerate for 30 minutes. Add ice cold water until the dough forms a ball. Line the bottom of 9 inch pie pan with crust. Pour filling into crust and lace top crust. Brush lightly with butter and sprinkle with sugar. Bake at 400 until golden brown, about 25 minutes.