Peach Pie

• Filling:
• 6-7 peaches
• 1 tsp lemon juice
• 1 cup sugar
• 1/4 cup flour
• 1/4 tsp cinnamon
• 2 Tbs butter
• Crust:
• 2 cups flour
• 1/2 tsp salt
• 2/3 cup + 2 Tbs crisco (or half butter, half crisco)
• 3-5 Tbs cold water
• a few tsp. milk
• a sprinkling of powdered sugar

1. Preheat oven to 425 F.
2. Roll peaches in boiling water for 30-45 seconds, then plunge in cold water and peel. Cut into slices (6ths or 8ths) and top with lemon juice. Separately mix flour, sugar, and cinnamon, then add to peaches and toss thoroughly. Set aside.
3. For crust, cut Crisco into flour-salt mixture, knead as much as possible, then add 3 tablespoons cold water and knead again. If still too dry, add one or two more tablespoon of water. Split dough unevenly, leaving more for bottom half. Roll out between two sheets of wax paper and line 9 inch pie pan, trim edges, and roll out top crust. Fill bottom with peach mixture and top filling with two tablespoons of butter, chopped in small pieces. Add top crust, trim edges and press together with fork. Paint crust with milk, dust with powdered sugar, and cut slits. Bake 35-45 minutes at 425 F until golden and filling first bubbles through slits.

filling, peaches, lemon juice, sugar, ubc, ubc, butter, crust, flour, salt, water, milk, powdered sugar

Taken from www.epicurious.com/recipes/member/views/peach-pie-52299401 (may not work)