Fresh Peach Pie

1. 1

   Peel, pit and slice peaches about 1/2 inch thick. Place peaches in bowl, add the lemon juice. Combine the flour with the sugar. Add the butter and toss.

2. 2

   Sift the flour. Stir together with a fork. Add the butter and shortening and cut it through the flour with a fork: or rub between the fingers until the mixture is in pieces about the size of a pea. Add water a few drops at a time and toss the mixture with a fork to combine the water evenly. The dough should not be wet, but just moistened enough to hold together in a ball. Chill the dough in the refrigerator 15 to 30 minutes if it seems too soft.

3. 3

   Take out slightly more than half of the dough for the under crust or, if you want a thinner top crust, take nearly two thirds for the under crust. Roll it out, fit it into the pie pan, and trim the edge. Roll out the upper crust. Fill the lower crust, moisten the edge, place the top crust on, cut steam vents, and trim and crimp the edges.

* Per serving · 4 servings · Values may vary.

No additional tips available.