Life doesn't get much better than eating a slice of this scrumptious peach pie packed with fresh sweet peaches and encased in a flaky pie crust sprinkled with sugar. I always look forward to peach season and buying fresh Missouri Peaches at the farmer's market. The minute I get home from the market it is pie baking time!! One for me and one for my oldest daughter.
Peach Pie is pretty much a tie with my favorite Blackberry Pie. If someone put both of them in front of me well I would have to eat both of them - I could never choose one over the other.
Peach Pie Filling
Pastry for 9 inch double crust
5 cups fresh peeled & sliced peaches
3/4 - 1 cup sugar
4 tablespoons flour (I let mine heap a little)
1/4 teaspoon ground nutmeg or cinnamon (optional)
Combine sugar, flour and nutmeg together.
Add to sliced peaches and mix.
Let set for 5 minutes or so.
Fill pastry lined pie plate.
2 cups sifted all purpose flour
1 teaspoon salt
2/3 cup shortening or 3/4 cup if using shortening sticks
5-7 tablespoons cold water
Sift flour and salt t together; cut in shortening with a pastry blender by cutting in first half of shortening until it looks like cornmeal and second half until pea size. Sprinnkle 1 tablespoon water over part of mixture. Gently toss with fork. repeat until all is moistened. Form into ball. Divide into two parts. Flatten on lightly floured surface by pressing with edge of hand 3 times in both directions. Roll from center to edge until 1/8 inch thick. Place lower crust in pie plate and trim until it is 1/2 inch beyond edge of pie plate.
Pour peach filling into pie crust. Add top crust. Flute edges. Sprinkle with sugar and cut vents in top to allow steam to escape. Use tin foil or pie crust edging to protect edge from becoming overdone. Pull of tin foil last 15 minutes of baking.
Bake at 400 degrees for 45 to 50 minutes or until done.
You will like this so much that you will wish you had fresh peach pie all winter long so don't miss my post on Fresh Freezer Pie Filling and your wish will come true! Fresh freezer pie filling tastes wonderful and especially during those cold wintry months.
Authored by +Terri Henkels
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