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.

Peach Pie
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.

Categories: Pies and Tarts

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