Grandma’s Flaky Crust Fresh Peach Pie

PIE FILLING:

3 c. sliced fresh or frozen peaches

2 T. flour

1 ½ c. sugar, adjusted accordingly to 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

Additional sugar for topping crust (coarse sugar is a nice option)

CRUST:

2 c. all-purpose flour

½ tsp. salt

1 c. (2 sticks) vegetable shortening

¼ c. ice water

     Filling: 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. Spoon peach mixture into a 9-inch crust lined pie plate. 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. Sprinkle with 1 tablespoon of sugar (optional). Cut 3 to 4 slits in top of pie. Bake for 20 minutes. Cover edges with 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.

     Crust: 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. Line each pie plate with a crust. Makes 2 (9-inch) pie crusts.