A Peachy Pie

Last week I baked my first pie ever, and it was DEEEEE-LICIOUS!! (If I do say so myself!)

It was fairly easy, but you definitely need exact measurements for the crust. Here is my mom's trusty crust recipe (this makes 2.):

1 1/2 cup flour

1/2 cup shortening

1/2 teaspoon salt

1/4 cup cold water

Mix flour and salt, then cut in shortening until it's mixed really well--there should be nothing but tiny little granules. Then, pour the water in all at once, and mix with your hands until you form a smooth ball of dough. Divide it roughly in half, with one of the halves a tiny bit bigger than the other. First, roll out the bigger half until it's large enough to cover the entire inside of the pan, including the top edges. To get it in the pan without breaking up, fold it in half and place it on one half of the pan, then unfold it. Press it against the inside, and against the top. Then trim by scraping the outer edge of the pan with the back of a knife. Roll out your other piece so that it's large enough to cover the pie to the edges. Set aside until after you fill the pie.

And here is the filling!

6 cups peaches

3/4 cup sugar

1/4 teaspoon cinnamon

1/3 cup flour

1 tablespoon lemon juice

I used fresh peaches from Beck's Farm, which is located in between Newton and Wichita. To get the skins off, boil the whole peaches for 2 minutes, then submerge them in cold, cold water. The skins should slide off easily. Go around the peach with a knife, take out the pit, and slice them into small-medium sized pieces.

Then, mix the peaches with the rest of the ingredients, and pour into your pie crust. Place the other crust on top, and flute the edges, making sure that it is sealed all the way around. Also, be sure to cut some vents in the top!

Bake at 425 degrees for about 45 to 50 minutes. Take out and let cool before eating. (I like my pie best when it's been refrigerated!)