Fresh Peach Pie

By DIANETHORNTON

Ingredients

• 3/4 cup white sugar
• 1/4 cup light brown sugar
• 1/4 cup all-purpose flour
• 4 ripe fresh peaches, peeled and sliced (about 5 cups)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (or ground mace, for an old-fashioned flavor)
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup Crisco or other good shortening
• 1/2 cup cold water
• 2 tablespoons butter, cut into small pieces

Details

Servings 1
Adapted from texascooking.com

Preparation

Step 1

Preheat oven to 425°F.

To prepare filling, mix white sugar, brown sugar and 1/4 cup flour in a large bowl. Add
peaches, lemon juice, cinnamon and nutmeg or mace and toss well. Set aside.

To prepare the dough, mix 2 cups flour and salt in large mixing bowl.
Measure shortening and drop on top of flour mixture. Cut flour into
shortening with fork or pastry blender until mixture becomes small bits
of shortening coated with flour. Size will not be uniform. Add water
all at once by sprinkling on top of mixture. Stir with fork to
incorporate water into mixture.

Generously flour work surface and hands. Scoop dough out of bowl, plop
it onto work surface and pat into a rough ball. Divide into 2 equal
portions. Roll out 1 portion into circle about 12 inches in diameter,
lifting dough and sprinkling additional flour onto work surface as
needed so that dough doesn't stick.

Bake at 425°F for 10 minutes, then reduce heat to 350°F, and
bake until juices bubble around edges on top of pie and crust is lightly
browned, about 40 minutes more.

Mixing Bowls

Pastry Blender

Good peaches contain lots of juice, so a deep-dish or 10-inch pie pan is good
for this recipe. If you don't have either, just make sure the pastry edges are
crimped high and make several good-sized vents in the top crust.