Peach Pie

05Jul09

Crust:
2cups flour
1/2cup melted butter
1/4cup cold water
optional sugar to taste
Blend butter and flour with a fork. Sprinkle water over and incorporate until a dough is formed. Separate into two parts and roll each into a ball, cover with plastic wrap and let chill in the refrigerator at least an hour.
This makes two crusts, one for the top and one for the bottom

Filling:
5cups peaches (about 9)
1cup sugar
1/2cup all purpose flour
1/2tsp cinnamon
2Tbs butter
2Tbs sugar

Preheat the oven to 425F.
Mix flour, sugar and cinnamon and set aside.
Peel and chop peaches. Mix in dry ingredients.
Turn peaches into a pastry-lined pan. Dot the top with the butter.
Cover with the second crust, cut slits in the top. Cover edges of crust with tinfoil.
Bake 35-45 minutes total. Remove tinfoil from edges and sprinkle with sugar for the final 15 minutes.

Lots of fruits can be substituted for the peaches:
Use 5 peaches and 2 cups blueberries; decrease cinnamon by half.

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