Peach Pie With Cut-Out Pastry

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup cold Land O Lakes Butter, cut into chunks
• 5 to 7 tablespoons cold water
• 1 cup sugar
• 2 tablespoons cornstarch
• 6 medium (6 cups) ripe peaches, pitted, sliced 1/4-inch*
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla
• 1 tablespoon Land O Lakes Butter, melted
• 1 teaspoon sugar

1. Heat oven to 400F.
2. Combine flour and salt in bowl; cut in 3/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
3. Stir in enough water with fork just until flour is moistened.
4. Divide dough in half; shape each half into ball.
5. Flatten slightly.
6. Wrap each ball of dough in plastic food wrap; refrigerate 30 minutes.
7. Roll out 1 ball of dough on lightly floured surface into 12-inch circle.
8. Fold into quarters.
9. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides.
10. Trim crust to 1/2 inch from edge of pan.
11. Crimp or flute edge.
12. Set aside.
13. Combine sugar and cornstarch in bowl.
14. Add peaches, lemon juice and vanilla; toss lightly to coat.
15. Spoon into prepared crust.
16. Roll remaining ball of dough to 1/8 to 1/4-inch thickness.
17. Cut out dough using 2 to 2 1/2-inch cookie cutters.
18. Arrange cut-outs over filling.
19. Brush with melted butter; sprinkle with sugar.
20. Cover edge of crust with 2-inch strip of aluminum foil.
21. Bake 35 minutes.
22. Remove aluminum foil.
23. Continue baking 20-25 minutes or until crust is lightly browned and juice begins to bubble.
24. Serve warm or cool.

flour, salt, cold, cold water, sugar, cornstarch, peaches, lemon juice, vanilla, butter, sugar

Taken from www.landolakes.com/recipe/227/peach-pie-with-cut-out-pastry (may not work)