We had a large bowl full of fresh, beautiful peaches given to us from local fruit farmer friends who go to our church. Yum! We were eating as fast as we could, but we couldn’t keep it. It was time for reinforcements–pie to the rescue! This lovely, rustic pie is simple to make and delicious to eat, especially if it includes a side of homemade (or not) vanilla ice cream!
Rustic Peach Pie Recipe
recipe adapted from Betty Crocker Cookbook
Serves 6
Ingredients
for the crust:
2 cup flour
1/4 tsp salt
1 cup shortening
1/2 beaten egg
2-4 Tbsp water
for the filling:
7-8 medium peaches, peeled and thinly sliced
1 Tbsp lemon juice
1/4 cup flour
1/4 cup sugar
1/2 tsp cinnamon
Directions
In a large bowl, stir together flour and salt. Cut in shortening until the mixture resembles tiny crumbles. Stir in egg and a couple tablespoons of water until the mixture comes together and forms a nice ball. Separate into two pieces, reserving half for another pie. Roll out into a rustic round shape on a lightly floured surface and transfer to a baking sheet lined with parchment paper or a silicone mat.
In a separate bowl, stir together flour, sugar and cinnamon. In a large bowl toss peaches and lemon juice, and add in the dry ingredients. Arrange filling in the center of the pie crust. Fold up the edges over 1-1/2 to 2 inches of the filling, all the way around, pinching dough together to reinforce.
Bake for 40 minutes until crust browned and fruit is cooked. Cool completely before serving.
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