Fresh Peach Pie

Inspired by: James Beard’s American Cookery


4or 5 cups of fresh fruit
2 tablespoons lemon juice
¾ cup sugar
4 tablespoons flour
2 tablespoons butter
Pastry for 2 crust pie

Peel, pit and slice peaches about ½ inch thick. Place peaches in bowl, add the lemon juice. Combine the flour with the sugar. Add the butter and toss.

Pastry for Two-Crust Pie:
(9 inch)

2 cups sifted flour
2/3 cups shortening or 1/3 cup buyer and ½ cup vegetable shortening
¼ cup cold water, approximately

Sift the flour. Stir together with a fork. Add the butter and shortening and cut it through the flour with a fork: or rub between the fingers until the mixture is in pieces about the size of a pea. Add water a few drops at a time and toss the mixture with a fork to combine the water evenly. The dough should not be wet, but just moistened enough to hold together in a ball. Chill the dough in the refrigerator 15 to 30 minutes if it seems too soft.

Take out slightly more than half of the dough for the under crust or, if you want a thinner top crust, take nearly two thirds for the under crust. Roll it out, fit it into the pie pan, and trim the edge. Roll out the upper crust. Fill the lower crust, moisten the edge, place the top crust on, cut steam vents, and trim and crimp the edges.

Pre-heat Oven 350 degrees:.

Bake the pie for about 45-50 minutes, until the crust becomes a beautiful color.

This is a delicious seasonal pie. Serve with fresh whip cream, ice cream or just as it is!

Thank you James, for helping me in the kitchen! The pie was delicious!

Enjoy with Love,


Don't forget to visit TMP Literary!!!

Fresh Peach PieFresh Peach Pie