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