Made with plenty of fresh peaches, this pie will become the family’s favorite. Serves eight.
2 cups all-purpose flour
1 t. salt
2/3 cup shortening
4-1/2 to 5-1/2 T. cold water
5 to 6 large fresh peaches (5 generous cups, sliced)
Juice of 1/2 lemon
2/3 cup sugar
1/4 cup flour
1/4 t. ground cinnamon
1/8 t. grated nutmeg
3 T. butter, cut into bits
Step 1. Combine flour and salt in medium bowl. Cut in shortening with a fork or pastry blender until mixture is consistency of coarse meal. Add water, a little at a time, stirring until dough holds together and can be formed into a ball.
Step 2. Divide dough in half. Roll one half into a round 2 inches larger than an inverted 9-inch pie pan. Place in pan. This is a rich crust and may crack a bit; simply patch together.
Step 3. Preheat oven to 425 degrees. Peel peaches and slice into large bowl. Add lemon juice and toss gently. Add sugar, 1/4 cup flour, cinnamon and nutmeg and mix well. Turn into pastry and dot with butter.
Step 4. Roll out remaining dough. Moisten rim of bottom crust with water and put top crust in place. Trim overhanging pastry within one inch of edge, and fold and roll top edge under bottom edge, pressing together to seal. Cut a few slits in top crust to allow steam to escape. Cover edge of pastry with strip of aluminum foil to prevent over-browning. Bake 45 to 50 minutes, removing foil strip during last 15 minutes. Serve warm.