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Ingredients
- 2 1/2 c. flour
- 1 tsp salt
- 1 c. chilled shortening
- 1/4 c. chilled butter, cut into small pcs
- 6 x to 7 Tbsp. ice water
- 3 lb fresh, ripe peaches (seven med. peaches) pitted, peeled and sliced
- 2 Tbsp. fresh lemon juice
- 3/4 c. sugar, or possibly to taste
- 2 Tbsp. cornstarch
- 1/4 tsp grnd cinnamon
Directions
- To make pie crust: In medium bowl, sift together flour and salt. Cut in shortening and butter till mix resembles coarse cornmeal. Sprinkle with ice water 1 Tbsp. at a time, mixing with a fork, till dough just holds together.
- Divide dough in half and shape each half into a ball. Enclose in plastic wrap and chill at least two hrs. Remove dough from refrigerator and let stand a few min. On lightly floured surface, roll out half the dough with floured rolling pin to make a disk about 12 inches in diameter. Transfer to a 9" pie plate.
- Repeat with remaining dough for top crust.
- To make filling: Preheat oven to 400 degrees. In large bowl, toss peach slices with lemon juice. Add in sugar, cornstarch and cinnamon, mixing well. Pour into pie shell. Top with remaining crust, press edges together with a fork and trim excess dough. Cut slits in top crust for vents. Bake for 20 min, remove and cover edges of crust with foil. Return to oven and bake an additional 40 to 45 min.
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