It’s that time of year again. Our lone peach tree is laden with peaches and they are ripening (although not quite fast enough for us). One of our favorite traditions, since we planted our frost-peach tree, is that first picking…and the first peach pie of the year. Here’s the recipe I use:
- 2 1/4 cups flour
- 1/2 teaspoon salt
- 3/4 cup shortening
- 5-7 tablespoons cold water
Combine flour and salt. Mix well. Cut shortening in until dough beads into the size of small peas. Sprinkle COLD water in 1 tablespoon at a time and mix with fork. Continue until moist enough to form a ball. Divide in half, roll bottom half out larger than pie plate and ease into plate.
- 5 cups peeled and sliced peaches
- 1 teaspoon lemon juice
- 1 cup sugar
- 1/4 cup flour
- 1/4 teaspoon cinnamon
- 2 tablespoons butter
Mix peaches and lemon juice. Stir together sugar, flour, and cinnamon. Mix with peaches. Turn mixture into pastry already in pie plate. Dot with butter. Roll top crust out larger than pie plate and place, folding edges under bottom crust edge and fluting. Cover edges with foil.
Bake 35-45 minutes at 425 degrees. Remove foil last 10-15 minutes.
posted by Laurie Ryan