Texas Peach Pie

Photo: lucrece

Ingredients

Crust:

2 2/3 cups AP Flour

2 teaspoons sugar

3/4 teaspoon salt

1 stick (4 oz) butter

1/2 cup +1 T shortening or lard if you can find it

1/2 cup ice water

I also like to grate in some fresh nutmeg

Filling:

3 1/2 pounds peaches (~ 8)

3/4 cup sugar

1 1/2 tablespoons fresh lemon juice

1/4 cup +1 T AP Flour

1 1/2 tablespoons butter

2 tablespoons Egg wash: 1 yolk whisked with water

Preparation

Oven: 400F

Whisk together the dry ingredients and then cut in the butter, then knead in the shortening until it resembles a coarse meal. Knead in the ice water slowly until dough comes together.

Cut the dough in half, wrap in two disks and refrigerate until firm ~30 min.

Peal the peaches by blanching (boiling water for ~1 min and then placing in ice water) and cut into 3/4 in wedges. Toss the slices with sugar,

Juice and flour. Add some blueberries if in season.

Roll out the bottom crust, place in pie shell, add peaches and top with the butter, cut into slices.

Place the top pie crust on in your design of choice (I prefer the traditional lattice top) and brush with egg wash. Bake ~30 min, reduce temperature to 375, cover the edges with foil and bake for ~35 min longer or until filling is bubbling and crust is golden.