Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
DOUBLE CRUST
- Measure flour and salt together with whisk in mixing bowl. Cut in shortening (Crisco) with pastry cutter until crumbly and about the size of peas (do not overwork).
- Sprinkle in water 1 Tbsp at a time and mix until dough forms a ball. Split into two even balls. Press into round discs, wrap in plastic wrap, and refrigerate while preparing peaches and making filling. For more pie crust tips, please see our crust post or our how-to tutorial video.
FILLING
- Line bottom oven rack with a foil-lined cookie sheet for drippings. Preheat oven to 425 degrees Fahrenheit.
- After peeling and slicing peaches, place in a medium mixing bowl and toss with lemon juice. In a separate small bowl, stir together sugar, flour, and cinnamon. Pour into peaches and mix well.
- ASSEMBLY: Roll out both top and bottom crusts. The bottom crust should be slightly larger than the top. Place bottom crust in 9 inch pie pan (do not trim). Add peach filling and slightly mound center. Cut up butter into several pieces and place on top of peaches, spacing out evenly. Place top crust over peaches and cut slits in it to vent. Then, roll edges of bottom crust over top and pinch. Flute edges and cover with foil to prevent burning (optional).
- BAKE: Bake at 425 degrees F for 15 minutes. Then, reduce temperature to 375 degrees F and continue baking for 45-55 minutes or until peaches are soft and juice is bubbly. Let pie cool completely prior to serving so juices can thicken.
STORAGE
- Store covered pie at room temperature for 2 days or in the refrigerator for 4-5 days.