Peachy Keen

I grew up in east central Nebraska, in an area not known for its peaches. Corn, yes; peaches, not so much. Nevertheless, every summer my mom would make peach pie out of fresh summertime peaches, and it was oh so good.
Now I live in Colorado, where our Western Slope peaches are arguably some of the best in the country. Take that Georgia. You have better football teams.

One of the things that prevents many people from making homemade pies is the crust. It’s intimidating. If you find it too intimidating, use a store-bought crust. They aren’t as good, but they’re good enough. However, consider making this crust, as I find it simple and tasty. The vinegar does something that makes the crust flaky and delicious.

Peach Pie
Ingredients
5 c. sliced, peeled peaches (about 7 medium peaches)*
1 t. lemon juice
1 c. sugar
¼ c. all-purpose flour OR 2-1/2 T tapioca
¼ t. cinnamon
2 T butter
Sugar

Process
Mix peaches and lemon juice. Stir together sugar, flour or tapioca, and cinnamon. Mix in with the peaches. Turn into your lined pastry pan, and dot with the butter. Put on your top crust, and crimp. Using a pastry brush, brush top with an egg wash or cold water. Sprinkle a generous amount of sugar over the top crust. Take a scissors or sharp knife and cut several holes in the pastry. Place pie on a baking pan and bake at 425 degrees for 35 to 45 mins. until top is golden brown.

Flaky Pie Crust
Ingredients
2 c. flour
1 t. salt
1 c. cold shortening
1 egg
½ c. ice cold water
1 t. white vinegar

Process
Mix the flour with the salt. Using a food processor**, cut in one cup shortening.
Break the egg into a measuring cup and mix; add enough of the ice water to bring it to ½ c. Add the vinegar to the ice water. Pour into the flour mixture and pulse it until it’s mixed. It is a very sticky dough.
Divide in half and wrap each half in wax paper. Chill for at least an hour before using. This step is critical as I cannot emphasize enough, it is a very sticky dough.
Roll out into a 9-inch pie pan. Keep the other half in the fridge until it’s time to top your pie.

Notes
*To easily peel the peaches, drop them into boiling water for 45 to 60 seconds, remove them, and drop them in ice water. If the peaches are nice and ripe, the skins will come right off. If the peaches aren’t quite as ripe, it will take a bit more work.
** Pioneer women didn’t use a food processor, so you don’t need to either; it just makes it a bit easier. If not using a food processor, just mix together using a wooden spoon.