Fresh peach pie`

1 servings

Ingredients

Quantity Ingredient
2 cups All-Purpose Flour
1 teaspoon Salt
⅔ cup Crisco
1 tablespoon Cider Vinegar
5 tablespoons (To 7) Ice Water
Filling-----
6 larges (To 8) Peaches
½ cup (Or More) Sugar
3 teaspoons Flour
¼ teaspoon Cinnamon
¼ teaspoon Vanilla
¼ teaspoon Almond Extract
2 tablespoons Tapioca
1 tablespoon Butter

Directions

Crust: Mix the flour, salt, and Crisco until crumbly. Gradually mix in the vinegar and ice water. Place a paper towel on a dish towel.

Roll out the dough on the towel into 2 circles, one larger than the other. Place the smaller circle in a 9" pie plate. Using a knife, design the second circle as you wish, making sure to cut holes in the center for air pockets. Filling: Peel and slice the peaches. Sprinkle about ¼ cup sugar on the bottom of the pie crust. Then sprinkle on about 2 tsp of flour. Cover with the peaches. Sprinkle with 1 more tsp flour and ¾ cup of sugar, cinnamon, vanilla, almond extract, and tapioca. Dot with butter. Wet edges of the dough with water and cover with the top, decorated crust. Bake in a 350 F oven for 1 hour.

Note: Eddie Washington makes her apple pie the same way except she also adds 1 Tbs fresh lemon juice, the peel of ½ lemon, and a dash of nutmeg.

Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-27-95 (159) Fido: Cooking

Related recipes