Peach Pie

I love love love peach pie! It is my summer time pie of choice. There is something so soothing to me about getting those fresh orchard peaches….then turning them into some delicious peach pies! If you have the oppourtunity to get some fresh orchard peaches please do so. If you can’t get them in your area, great the most fragrant peaches you can to make this pie!

Most people think you need to peel the peaches to make your pie, but after years of pie making, I can assure you, you can just remove them from the pit and slice them up , peel and all! The peels give your pie a beautiful color!

First thing when making pie is to prepare your crust…whether you make your own or use a ready made crust it is the first thing you need to do.

• 2 cups flour
• 2/3 cup Crisco shortening
• 1 tablespoon sugar (optional)
• 1 teaspoon salt

For the peach filling:

• 5 cups peaches, peeled or unpeeled( I never peel them)
• 1/3 cup cornstarch
• 1 cup sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

To make crust…place all ingredients in a large bowl. Use a pastry cutter to blend the shortening into the flour, sugar and salt till it appears like little peas. Now add cold water a tablespoon at a time till you get the proper feel of the dough. It should feel like play dough…not to wet…not too dry. Make a ball…divide the dough. One portion for the bottom crust, one portion for the top. Now roll out the dough, place bottom portion in your pie pan…set aside the top crust till later.

Now prepare your filling. Slice the peaches. Place in a large bowl. Add the rest of the ingredients, stir gently till well combined. Now place filling into your prepared crust. Make a latice , if desired for the top crust.

Brush the crust with cream …then sprinkle it with sugar.

Bake 375* for about 40- 50 minutes or so till the crust is golden and the filling is bubbly.

Now cool the pie to room temperature….cut a big slice…get the coffee …and enjoy!