Favorite Things Friday

Homemade Peach Pie

Yuuuummmmm! I love this recipe. It is a family recipe, and it is soooo gooood. Ok its very easy, quick, and simple. Promise all of you will love it. This recipe is also found in our church cookbook which I use all the time!

This particular recipe calls for store bought frozen pie crusts thawed and rolled out which works, but I like to make mine homemade! So if you are short on time the store bought crusts work well. The first recipe is for the crust.

Water Whip Pastry:

3/4 cup & 2 T of Crisco

1 T of milk

1 tsp of salt

1/4 cup of boiling water

2 1/4 cup of flour

Combine all ingredients in a large mixing bowl and stir until dough like. Separate dough in to two equal parts. Roll out each half using flour so dough won't stick on rolling pin and surface. After dough is rolled out place dough in a pie plate (tall fluted plates work best). Set aside.

Peach Pie Filling:

1 (29-oz.) can of peaches

1 (15.25 oz.) can of peaches

1 3/4 c. sugar

1/2 c. flour

1 tsp. cinnamon

1/3 stick of margarine, cut in pats

1 1/2 tsp. of sugar

1/2 tsp. of cinnamon

Drain peaches and put in a medium to large bowl. Add 1 3/4 cups of sugar, 1/2 cup of flour and 1 teaspoon of cinnamon. Mash peaches with potato masher until sugar, flour and cinnamon are mixed in well.

Pour into uncooked pie shell. Place second rolled out dough over the top of filling and pinch the edges of the two crusts together until sealed well. Cut several slits in top crust with a sharp knife being careful not to cut down into the bottom crust. Top with pats of margarine, and sprinkle with the 1 1/2 teaspoons of sugar and the 1/2 teaspoon of cinnamon.

Bake at 350 degrees for approximately 1 hour and 10 minutes. Crust should be golden brown. Place foil on bottom rack while baking to catch juice that may spill over.

Enjoy!