**Side Note: This pie was extra tasty because I picked the peaches myself at Sweetberry Farm in Middletown RI. If you've never been to Sweetberry, it is SO worth the trip. We'll be blogging about it soon.
Basic Crust Recipe: {9 inch 2 crust pie}
2 1/2 cups of white all purpose flour
1/2 tsp salt
3/4 cup vegetable shortening {I like to use the crisco sticks}
6-7 tbsp of ice cold water
Mix the flour and the salt together. Cut in the shortening using a pastry blender or two knives until the texture looks like small course meal or very tiny peas. It will not be uniform but will combine crumbs and small bits and pieces. Do not overwork the crust, just cut it enough to be lightly mixed. Sprinkle your cold water over the flour mixture a tbsp at a time, mixing with a fork as you go. Use only enough water so that the mixture holds together when you press gently into a ball. You do not want your crust too wet, it's better to go with a drier mixture because the shortening will hold it together creating a flaky crust.
Peach Filling:
1 cup sugar
6 tbsp flour
4+ cups peeled and sliced peaches {I like to overfill my pie a bit}
1/2 a lemon, squeezed
Preheat Oven to 425 degrees. Line a pie pan with half of the pastry dough that you have rolled out flat. Mix the sugar and flour in a large bowl. Add peaches and lemon juice and toss well. Pile the fruit into the line pie pan. Roll out the top crust and drape it over the pie. Crimp or flute the edges and poke several vents into the top crust. Lightly brush water over the top of the crust and then sprinkle with a sugar or a cinnamon/sugar mixture. Bake for 10 minutes and then lower the heat to 350 degrees. Bake for another 40-50 minutes more until the top is browned.Let cool completely before serving. I like my peach pie cold, so I always refrigerate and eat the next day.
We adopted this recipe from the Fanny Farmer Cookbook.
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