Nothing’s Better in Summer than Peach Pie

Mix together the flour, sugar, and salt in a food processor.
Cut the butter and Butter Flavor Crisco into 1/2 inch pieces and process until the flour looks like small pebbles.

Remove the mixture from the processor into a large mixing bowl. Mix in the the liquid (cold milk or cold whipping cream and water)with your hands. Better that the dough holds together than that it crumbles. I do a little bit at a time.

Remove the dough that's sticking together and place it on a floured piece of plastic wrap. Wrap it, flatten it and place it in the freezer for about an hour or until nicely chilled but not frozen.

(You can also freeze dough for use later by placing the discs in a sealable plastic bag, or a sealed container in the freezer.)

After the dough has chilled, flour a surface and roll out the dough. Brush off excess flour and place it in the pie pan, trimming the edges of excess dough.

Bring a small pot of water to a boil. Once the water boils, put a fork into each peach and submerge it for about 12 to 15 seconds per side. Then peel away the skin with a knife. Cut the peach in two, then into slices about a half inch thick.

Once all the peaches are sliced, add the sugar, flour and cinnamon, and mix together. Pour the peach mixture into the bottom crust. Dot the top with five 1/2 teaspoons of butter.

Roll out another disc for the top crust. Place it on top of the peach mixture and crimp the edges. With a fork or knife, poke holes in the top crust. (Optional: Brush the crust lightly with whipping cream or an egg white for a more finished look.)

Place a Pie crust shield on the pie and be sure to place the pie on top of a cookie sheet to catch any juices that overflow. Bake pie for 425 for 15 minutes, then lower the heat to 350 for 1 hour or until pie is bubbling and golden brown. (Place the pie on the bottom rack for a more cooked bottom crust.) Deep dish pie might take one and one half hours.