Peach Pie

• 2 cups flour
• 1 teaspoon salt
• 23 cup cold lard (Allard usually uses 3 tablespoons of butter as part of the lard)
• 1/4 cup ice water
• 4 to 6 cups ripe peaches, peeled and sliced
• 2 tablespoons lemon juice
• 1 to 1 1/4 cups sugar
• 1/4 cup flour
• Bit of freshly grated nutmeg

1. Mix the flour and the salt.
2. Add the cold shortening in 2-inch pieces.
3. Cut it into the flour until the mixture is crumbly.
4. Squeeze a bit together (if it crumbles, add more shortening).
5. Mix in ice water, a couple of tablespoons at a time, with a fork until the dough sticks together.
6. Pat it together, but do not overhandle.
7. Shape into 2 flattened discs.
8. Wrap in waxed paper and refrigerate for a few hours or overnight.
9. Mix peaches with lemon juice.
10. Add sugar and flour and mix.
11. Roll out the first pastry disc and place in a 9-inch pie plate.
12. Add filling.
13. Grate nutmeg on top.
14. Roll out second disc.
15. Cut slits in a decorative pattern.
16. Place on top of filling.
17. Wet edges of bottom pastry with cold water.
18. Trim pastry; pinch bottom and top edges together.
19. Bake at 425 degrees for 15 minutes, turn down to 375 degrees and cook until peaches bubble and pastry is golden, about 45 minutes.
20. Serve slightly warm with ice cream.

flour, salt, cold lard, water, peaches, lemon juice, sugar, flour, bit of freshly

Taken from cooking.nytimes.com/recipes/11311 (may not work)