The Peachiest Pie

One of my favorite pies this summer has been peach pie,  and we've enjoyed a few because the season has just stretched out this year.

So, I thought I would share my recipe.

Crust for 1 double crust pie:

1 2/3 cups flour

2/3 cups Tenderflake lard

1 teaspoon salt

4 Tablespoons cold water

1 egg separated

Filling:

7 - 8 peaches

1/2 cup sugar

3 Tablespoons minute tapioca

3 Tablespoons flour 

2 Tablespoons lemon juice 

• Cut lard into dry ingredients with pastry cutter.  
• Mix yolk into water and pour over crumbly mix. 
• Stir with a fork, until dough comes together and there is no more loose flour in the bowl. Do not add more water, just keep stirring. =)
• Press into a ball and cut in half. 
• Roll out bottom crust. 
• Beat egg white with a fork, and brush some on the bottom crust to seal. Cover with damp paper towel while it sits, so it remains moist.
• Roll out top crust. Cut a number of slits or a hole in the center. Cover with damp paper towel while it sits. 
• Mix peeled and sliced peaches with lemon juice and combined sugar and thickener. Fill bottom crust, then cover with top crust. 
• Fold top crust over bottom crust and flute. You can also to the reverse, folding the bottom crust over the top crust. Brush with remaining egg wash. 
• Bake in lower third of oven at 400 F for 15 minutes. Turn temerature down to 350 F and bake another 50-60 minutes, or until bubbles come out of the slits/hole. 

tip: if it looks like juices will be dripping over the side of the pie, you can place a cookie sheet underneath, but it's best not to bake it that way from the beginning because it may keep the bottom crust from baking well. 

As I'm writing this out, I realize that the amounts in this recipe do not allow for any waste. If you prefer to have room to play, or are using a deep dish pie plate, use 3/4 cup lard and 1 3/4 cup flour. Same amounts for the rest. If needed, add an extra tablespoon of water but no more. 

For a lattice top, roll out a circle the size of the pie and cut strips. Taking every other one, lay them across the fruit going in one direction. 

Lay the rest of the strips the other way, lifting the bottom ones to braid or weave them in. This does not take long at all.

Fold strip ends into the side. Cut longer ends and fill where needed to create a good edge to flute. A small 'trench' will help keep the juices from running over. 

Brush with egg wash and sprinkle with a dusting of sugar.

At this point you can freeze the pie, (uncovered until frozen)

and have ready to bake another day, from freezer to oven. 

(Increase baking time by about 10 minutes.) 

Pie is done when it bubbles in the center. 

Allow to sit about 1 hour before serving. 

🤍🤍🤍