The following recipe is a favorite of mine, and one I enjoy baking any day of the week during the summer. Personally, I think fresh peaches are one of the greatest gifts available today. Many times I have gone down the mountain, just to go to Mile High Flea Market, to get a case right off of the produce truck. One day I had too many left in the case, so I came up with this recipe. It has delighted many ever since and I am requested to bake it often. No matter if you live way up on a mountain top, or just next to the beach this pie is a sure win to please all.
Preheat oven to 350*F
Pie Crust:
Use either 2 9 inch pie shells bought fresh or frozen; or mix together:
2 1/4 cups flour
2/3-3/4 cups shortening
6-7 tablespoons flour.
1. Mix the flour and shortening with a pastry blender, gradually add the water and mix thoroughly by hand or with a fork.
2. Divide dough in half and roll each half into a thin circle about 12 inches around.
3. Place 1 circle gently into a greased 9 inch pie pan.
4. Cover other circle with a piece of wax paper for now.
Pie Filling:
6 cups of fresh pitted, peeled and sliced peaches. (To peel, place peaches in a bowl, cover with very hot water, let sit for about 5 minutes, rinse the water and the skin will peel off easily)
1/2 cups sugar
2 tablespoons brown sugar
2 1/2 tablespoons minute tapioca
1 tablespoon fresh lemon juice
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
3 tablespoons butter, thinly sliced
1. Toss all filling ingredients together.
2. Pour filling into prepared crust and dot all over with butter slices.
3. Gently place the additional crust on top of fruit.
4. Fold upper edge of crust under the lower crust edge and pinch all along the rim to flute the edge.
5. Bake for about 1 hour or until juices begin to bubble. Allow to cool at least 15 minutes before serving to prevent tongue burns.