Peach Pie

I have a wonderful pie recipe that's been in my family for ages.  This post features peach pie but the filling ratios are adaptable to any sort of pie you like.  I've laid out the steps below and further below that is a picture of the process.

Fruit Pie Filling

approximately 3 cups fresh fruit

1 cup sugar

1/3 cup flour

sprinkle cinnamon

Pie Crust

2 cups flour

3/4 cup shortening

1/8 tsp salt

ice water

cinnamon/sugar mixture

For the crust--combine flour, shortening, and salt.  Cut together with a pastry blender until mixture is well combined.  Add 4-5 Tbsp cold water and gently stir ingredients with a fork.  Over-mixing at this point can make the crust tough.  Add water 1 Tbsp at a time until mixture holds together, but isn't one big mass of dough.   

Take a little less than half the mixture and gently press together into a ball or a disc shape.  Roll out into a circle starting from the middle and working out toward the edges.  Roll until its big enough to fit the bottom of your pie plate and up the sides.  Fold crust in half to transfer to the pie plate, then unfold.  

Toss fruit filling ingredients together in a large bowl and pour on top of bottom crust in the pie plate.

Add 1 additional Tbsp of cold water to remaining dough and mix to pull loose pieces in bottom of the bowl together.  Form into a disc or ball and roll out into a circle about 1 inch larger than the diameter of your pie plate.  Fold the crust in half, make slits so steam can escape during cooking.  Place over the filling and unfold to cover the entire pie.

Fold top crust over bottom crust and tuck in around the edges.  Then make scallops along the edge by pressing fingers together in any design you like.  Sprinkle top with cinnamon sugar.

Bake at 350 for approximately 40 minutes or until golden brown on top.