Fresh Peach Pie
Pre-heat oven to 425 degrees.
Pastry for 9" pie, top and bottom:
2 cups all-purpose flour
1 teaspoon salt, sift with flour
2/3 cup chilled shortening
4 tablespoons cold water
5 cups sliced fresh peaches (about 9 medium)
1 teaspoon salt (optional)
1 teaspoon lemon juice
3/4 cup sugar
1/4 cup flour
or dry tapioca (ground up)
1/4 teaspoon ground cinnamon
2 tablespoons margarine or butter
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
Gather pastry into 2 balls; shape into flattened rounds on lightly floured cloth-covered board. Roll 1 pastry 2 inches larger than inverted pie pan with rolling pin. Fold pastry into quarters; unfold and ease into plate, pressing firmly against bottom and side.
Mix peaches and lemon juice. Mix sugar, flour and cinnamon; stir into peaches. Turn into pastry-lined pie plate; dot with margarine. Roll other pastry. Fold into quarters; cut slits so steam can escape. Place over filling and unfold; seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits, 35 to 45 minutes.