Peach Pie

Peach pie (aka summer incarnate) is one of my favorites. I say that a lot. I guess I like food (aka why I'll never have a six pack). But, back to peach pie. My grandma's crust recipe and our fresh CSA farm peaches. Yuuuuuuum. A dash of cinnamon, a hint of nutmeg and just enough sweetness.

Recipe adapted from Grandma's recipe book and Better Homes and Gardens Cookbook

Crust ingredients:
1 c. flour
1/2 tsp. salt
1/3 c. + 1 Tbsp. Crisco
2 Tbsp. ice water
Directions:

1. Combine flour, salt and crisco. Cut Crisco through with knife and combine with flour. Combine until Crisco is combined with flour mixture. Add water and roll out on a flat, flour coated surface. Lay in pie pan and patch cracks (let's face it, they happen).

Filling ingredients: 

5 c. sliced peaches (8 peaches, maybe - I mixed yellow and white peaches)

3/4 c. - 1 c. sugar

dash of salt

3 Tbsp. flour

1/4 tsp. cinnamon

1/4 tsp. nutmeg

Directions:

1. Boil peaches in large pot for 1 minute, then peel, core and slice. Combine with the rest of the ingredients and fill pie. Bake at 400 for 45 - 50 minutes.
2. Serve with vanilla ice cream (duh).