CRUST:
5 1/2 cups flour
2 teaspoons salt
1 pound shortening
1 teaspoon vinegar
1 cup water
FILLING:
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
salt
4 cups sliced and peeled peaches
2 teaspoons margarine
Servings: 8
1. Combine salt and flour. Cut in shortening. Add water and vinegar. Mix. It should be a firm dough, ready to be rolled. If not firm, add a little more flour. Divide into 2. Roll one ball thinly and fit into the bottom of a 8" pie plate.
2. Combine peaches with sugar, flour, nutmeg, cinnamon and salt. Mix well and add to pie crust.
3. Roll out remaining pastry and cover pie, seal. Pierce the top of the pie in the centre with a sharp knife. Bake at 400F for 35-40 minutes.
5 1/2 cups flour
2 teaspoons salt
1 pound shortening
1 teaspoon vinegar
1 cup water
FILLING:
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
salt
4 cups sliced and peeled peaches
2 teaspoons margarine
Servings: 8
1. Combine salt and flour. Cut in shortening. Add water and vinegar. Mix. It should be a firm dough, ready to be rolled. If not firm, add a little more flour. Divide into 2. Roll one ball thinly and fit into the bottom of a 8" pie plate.
2. Combine peaches with sugar, flour, nutmeg, cinnamon and salt. Mix well and add to pie crust.
3. Roll out remaining pastry and cover pie, seal. Pierce the top of the pie in the centre with a sharp knife. Bake at 400F for 35-40 minutes.
