2 c. white flour
1 t. salt
1/2 c. canola oil or shortening
1/2 c. ice cold water
--Stir salt into flour
--Use the back of a fork to evenly distribute the shortening, then add the water
--Form 2 balls, wrap with saran wrap and refrigerate while making the filling
Peach Filling Ingredients:
4 1/2 packed fresh peaches, peeled & sliced (6c. loosely measured)
1/2 c. white sugar
1/4 c. brown sugar
---(Soak 1 hour or overnight)---
Thicken the liquid in a pot on the stove with:
3 T. flour
1/4 t. cinnamon
1/8 t. nutmeg
--Add back into peaches
Directions:
1. Roll out the crust on a floured towel or wax paper
2. Form two large circles- one for the bottom of the pie, one for the top
3. Put filling into the bottom crust and cover it with the other crust- weave if desired
4. Bake at 400* for 50-60 min- until golden brown and not too runny
5. Let sit for 15-30 min.
(you can cover the edges with tinfoil half way through to prevent over-cooking)
(you also can brush the top crust with egg whites if desired)
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