Peach Pie

Looking back over past posts. . . I seem to have an affinity for the sweet. It can't be helped! So chalk up another post to the sweet things in life.
My husband LOVES fresh peaches. When they come on every year we get a bushel to bottle and a bushel (yes a bushel) to eat. I make my man a pie every year then fight him for a piece. I think this recipe is super yummy. Just be forewarned: pie crust is not my forte but this one from Martha Stewart seems to work well even for me. Oh yeah, be sure to serve this with a good vanilla ice cream.

Peach Pie

5 c. fresh peaches–peeled and sliced
3/4– 1 c. sugar
3 Tbs. flour
1/4 tsp. cinnamon
Dash of salt

Directions:
Mix all ingredients in a large bowl. Gently pour into prepared pie crust (recipe below). Dot with 2 Tbs. butter. Dash with cinnamon sugar. Lattice top the pie crust. Bake 45 minutes at 400°, until golden brown. I recommend putting the pie on a cookie sheet to bake. The juices often run over and can make a real mess of your oven.

Easy Pie Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces
ice water

Directions:
To make the dough, mix flour, salt, and sugar in a medium-sized bowl. Cut butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.

Add 4 Tbs. ice water; work with hands until dough comes together. If dough is still crumble, add more water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic. Refrigerate at least 1 hour.
To form pie shell, roll the dough on a floured surface into a 14- inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under; and seal to form a rim.
Crimp rim with fingertips and knuckle. Repeat around entire edge of pie crust.

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