Fresh Peach Pie
Fresh filling and a 3 ingredient pie crust will make this one of your go-to summer desserts!
For two 9 in. crusts
- 2 c. flour
- 2/3 c. Crisco
- 3/4 t. salt
- ice water
For the filling
- 6 medium peaches
- 3/4 c. sugar
- 1/4 c. flour
- 1 t. cinnamon
Make the crust first
Preheat oven to 400 degrees.
In a large bowl cut the Crisco into the flour/salt mixture with a pastry blender. I use the Crisco blocks and cut it into chunks. Mix until all Crisco is incorporated.
Add ice water, 1 T. at a time, and stir with a fork. Add water to moisten the flour until it forms a ball. Cover the bowl with a towel and let rest 15 min.
While dough is resting
Wash, pit and thinly slice the peaches.
Put peaches in a large bowl and add sugar, 1/4 c. flour and cinnamon. Mix well.
To make the crusts
Cut dough ball in half with a sharp knife. Working with one half of dough, form a disc and lay on a floured surface. Gently roll out dough to desired shape. Put into pie pan.
Add peach filling to the bottom crust. With your finger, gently wet the edges of the bottom crust so a seal will form when the top crust is added.
Roll out second half of dough. Lay over your pie filling. Trim edges if needed. Roll edges under and flute with a fork or your fingers.
Cut slits in the top crust.
Place pie pan on a cookie sheet and place in pre-heated oven.
Loosely lay a piece of foil over the whole pie.
Bake for 30 min.
Remove foil and bake for 15 min. more or until edges are just golden brown.
Optional: Brush top of pie with milk and sprinkle with sugar before baking.