Ingredients
Peach Pie Filling
- 16 cups fresh peaches peeled and cut
- 2 tsp ascorbic acid if freezing
- 3-1/2 cups sugar
- 1/2 cup +2 tbsp quick-cooking tapioca
- 1/4-1/3 cup lemon juice
Pie Crusts (4)
- 1 lb shortening
- 5 cups all purpose flour
- 1 tsp salt
- 1 each egg beaten
- 1 tbsp white vinegar
Servings: Pies
Instructions
Pie Filling
- Combine ascorbic acid & sugar.
- Gently toss peaches together along with the tapioca, lemon juice and salt. Mix well.
Pie Crust
- Combine flour, salt and shortening in a mixing bowl.
- Beat egg in a 1 cup measuring cup, add vinegar and enough water to fill to 1 cup.
- Using a pastry cutter or 2 knives to "cut" the shortening into the flour.
- Sprinkle vinegar-water-egg mixture into the flour mixture. Mix until dough is formed.
- Divide the dough into 8 pieces and shape into discs. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days.
Assembly
- Roll out dough into 4 pie shells to line the pie pan and roll out 4 lids to cover the pie.
- Pour peach mixture into the bottom pie crust.
- Place top crust over peach mixture and flute the edges.
- Cut 4 slits into the top crust to vent steam as the pie bakes.
- Bake at 425º. 40 - 45 minutes if partially thawed. 60 - 65 minutes if frozen Or until crust is brown and juices are bubbling up through the slits.
Recipe Notes
Tip: Start by mixing the dough. While it is chilling, proceed to make the peach pie filling.
Tip: Easiest way to peel peaches: boil a large pot of water, submerge peaches for approx. 15 seconds while water is boiling. Using a slotted spoon to remove from water. Use your thumb to slide the peel right off the peach.
