The secret to Grandma's fresh peach pie is the crust. The peach filling is a basic fruit pie recipe. What sets the pie apart is the marvelous, flaky crust.
- 2 c, all-purpose flour
- ½ tsp. salt
- 1 c. (2 sticks) vegetable shortening
- ¼ c. ice water
- 3-4 c. sliced fresh peaches
- 2 T. flour
- 1 ½ c. sugar, adjust accordingly to the sweetness of peaches
- 1 T. lemon juice
- 2 T. cold unsalted butter, cut into small squares
- 1 egg yolk
- 1 T. heavy or whipping cream
In a bowl, mix together the flour and salt. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse meal.
Sprinkle water on the dough, a tablespoon at a time, mixing quickly with a fork after each. Add only enough water for the dough to hold together and be formed into a ball.
Handling the dough as little as possible, divide it into two equal portions and form into two smooth balls. Roll each portion out onto a lightly floured surface until it forms a circle about 1/8-inch thick and 2-inches wider than a 9-inch pie plate.
Preheat oven to 400°F. Place peaches in a large-sized bowl. Add lemon juice and toss. Sift flour into a small-sized bowl. Add sugar and mix. Sprinkle mixture over peaches.
Line 9-inch pie plate with a crust. Pour in peach mixture. Dot filling with little squares of cold butter. Top pie with second pie crust and crimp edges.
Whisk egg yolk and cream together in a small bowl. Use a pastry brush to brush egg wash over the top crust. Cut 3 to 4 slits on top of the pie.
Bake for 20 minutes. Cover edges with a piece of foil. Reduce oven temperature to 350°F and bake an additional 30 to 40 minutes longer, or until the crust is golden and the filling bubbling. Cool 25 minutes before serving.