Cookbook:Peach Pie

| American cuisine | Southern U.S. cuisine | Vegetarian Cuisine | Holiday Recipes | Dessert

Crust
For 1–2 crusts:
 * 4 cups flour
 * 1 tablespoon sugar
 * 2 teaspoons salt
 * 1¾ cups shortening
 * ½ cup ice water
 * 1 teaspoon vinegar
 * 1 egg

Pie

 * 5 pounds peaches
 * 1 teaspoon lemon juice
 * ¼ teaspoon almond extract
 * 2 tablespoons flour
 * ½ teaspoon cinnamon
 * ¼ teaspoon salt
 * 4 Tablespoons butter

Crust

 * 1) Mix flour, sugar, and salt together.
 * 2) Add shortening and mix until crumbly.
 * 3) Beat together ice water, vinegar, and egg and cut into flour mix.
 * 4) Divide into 4 balls.
 * 5) Wrap and refrigerate for ½ hour before rolling out.
 * 6) Line a pie dish with the rolled-out crust, and crimp the edges.

Pie

 * 1) Preheat oven to 450°F.
 * 2) Peel and slice peaches.
 * 3) Transfer to a bowl and mix in lemon juice and almond extract.
 * 4) In a separate bowl, mix dry ingredients, and add to peach mixture.
 * 5) Pour into crust and dot with butter.
 * 6) Bake at 450°F for 15 minutes, then 350°F for 35–40 minutes.