Peach Pie

Happy Pi Day!  I never ever ever remember to participate in Pi Day.  Well this year, that's going to change.  I actually remembered AND made a pie in advance that I could share with you.  This is NOT the season for peach pie.  Peach pie should ideally be made in the summer, with sweet, juicy peaches.  Preferably from Georgia.  But I am far from Georgia.  And it is far from summer.  But I am not one to be deterred when there is a holiday based upon a mathmatical constant that sounds like a delicious dessert.  I mean, how often does that happen?  So I went with the next best thing to fresh, juicy, Georgia peaches - frozen peaches.  Not as good, but a great substitute in a pi-nch. 

Peach Pie

2 1/2 cups flour + 4 Tbsp

1/2 tsp salt

3/4 cup shortening

cold water

1 cup sugar

4 cups frozen peach slices

juice of 1 lemon

 

1. Preheat oven to 425.  Mix 2 1/2 cups flour and salt in a large bowl.
2. Cut in the shortening with 2 knives until the mixture resembles little peas.
3. Sprinkle water by the tablespoon over the mixture, mixing with a fork, adding just enough water so the pastry holds together.  Divide the dough into 2 balls.  Roll one of the balls out and place in a 9 inch pie pan.
4. Combine the sugar and remaining flour in a large bowl. 
5. Add the peaches and lemon juice, tossing to combine.
6. Pile the fruit into the pie plate.  
7. Roll out the remaining ball of dough and drape over the fruit.  Crimp the edges and cut several vents in the top.  
8. Bake for 10 minutes. Lower the heat to 350 and bake for another 35 minutes.