Peach Pie

Pie Crust
2 cups all-purpose flour
Pinch of salt
¾ cup of shortening
4-8 tablespoons ice cold water
Blend flour, salt and shortening in a large bowl using a pastry blender, fork or your hands until the mixture is coarse and crumbs form. Stir in enough water with a fork or your hands just until the dough holds together. Chill dough for at least 30 minutes or longer if possible.
Filling
4 cups peaches or (6 medium), peeled and sliced
¾ cup sugar
¼ cup minute tapioca
1 tablespoon lemon juice
4-5 tablespoons butter
Mix peaches, sugar, tapioca and lemon juice. Let stand for 15 minutes. Line a 9 inch pie plate with pie crust. Fill with fruit mixture and then dot with the butter. Dab crust edges with cold water before placing the top crust. Cover with top crust; seal and flute edges. Cut several slits in the crust.
Bake in a preheated 400 degree oven for 50-55 minutes or until juices are bubbly and the crust is golden brown.
During peach season, I love to make a fresh peach pie for the family. I usually make several pies to share, especially one for my mother. I hope you would consider making it for your family.
Blessings,
Terri

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❤ great video. Thank you.

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Thank you for watching.