6 cups peeled, sliced peaches (she used frozen and said there is no need to defrost them)
1/2 cup sugar
2 Tablespoons corn Starch
½ teaspoon cinnamon
Preheat oven to 400°.
Prepare crust for a 9" two-crust pie.
Mix the sugar, corn starch and spice together and then mix gently with the sliced peaches.
Place in prepared pie shell. Cover. Seal edges well and cut steam vents in the top crust.
Bake for 40 to 50 minutes, until crust is brown and the juice bubbles through the vents.
Serve warm or cold.
Fool Proof Pie Crust
Cut together with pastry blender:
4 cups flour
1¾ cups vegetable shortening
Mix in small bowl or measuring cup:
1 Tablespoon Sugar
2 teaspoons salt
1 Tablespoon vinegar
½ cup water
Combine two mixtures until moistened. Chill 15 minutes. Refrigerate up to 3 days, or freeze. Makes 2 2-crust pies
Notes to the wise:
· All pastry recipes benefit from chilled ingredients. If your house is warm, chill the shortening. Use ice water.
· Any pastry will benefit from chilling before shaping. Any pastry can be frozen, airtight for up to 3 months. Label well.