11 Traditional Peach Pie- August, 2016

Peach Pie
For the Pie Crust
4 cups All Purpose Flour
8 ounces Butter (two sticks) frozen
1/2 teaspoon Salt
1/3 cup Water, Ice water


Sift together the salt and flour.  
Grate the frozen butter into the flour/salt mixture using the large grate side of a box grater. 
Use a fork to distribute the grated butter into the flour.

Begin mixing the dough with your fingers, adding  the ice water a little at a time.
 Only add enough water to make a dough that you can form into a ball.
Chill for 30 minutes before rolling out.  
Roll out the bottom crust and set it in a pie pan. 

For the Filling
5 cups Sliced Peaches
2 tablespoons lemon juice
4 ounces granulated white sugar
3 Tablespoons corn starch
1 ounce butter

Combine the peaches, lemon juice, sugar, and corn starch in a bowl. 
Mix well, making sure the cornstarch is well distributed.
Fill the bottom of a pie shell with the mixture. 
Dot the butter on top of the peach mixture. 
Roll out the remaining dough and gently cover the filling completely. 
Crimp the edges so that the top and bottom crust seal well. 
Trim the excess crust away.
Cut some vent holes or slices in the pie to let the steam out so the crust doesn’t burst. 
To help with the browning you can brush the top crust with a liquid such as milk, 
melted butter, beaten egg and milk combined (egg wash).

Bake in an oven pre=heated to 400F for 50 to 60 minutes.