Best Peach Pie
- 3 lbs. peaches, peeled and sliced
¾ cup plus 1 tablespoon. sugar, divided
2 tablespoons freshly squeezed lemon juice
¾ tteaspoon ground cinnamon
4 tablespoons quick-cooking tapioca, divided
3 cups all-purpose flour
¾ teaspoon salt
½ cup vegetable shortening
9 tablespoons chilled butter, cut into pieces
⅓ to ½ cup ice water
1 egg, slightly beaten
- In a large bowl, combine the peaches, ¾ cup sugar, lemon juice, and cinnamon. Stir in 2 tablespoons of the tapioca to help absorb juices. Let the peach mixture stand, stirring occasionally.
- Preheat the oven to 400°F. In a large bowl, mix the flour and salt. Using a pastry blender, work in the shortening and 8 tablespoons (1 stick) of butter until the mixture resembles coarse crumbs.
- Sprinkle 1 tablespoon of the ice water over the flour mixture, stirring gently with a fork. Continue adding the water just until the dough holds together. Shape the dough into a ball and divide it into two discs, one slightly larger than the other.
- Place the smaller disc on a sheet of waxed paper, and use a lightly floured rolling pin to roll the dough into a 12-inch circle. If the dough sticks to the rolling pin, dust it lightly with more flour. Lay a 9- to 10-inch pie pan face down on top of the circle; flip the pan over and remove the paper.
- For the crust, on a sheet of waxed paper, roll out the other disc to form a 14-inch circle. Do not roll the dough more than necessary.
- Sprinkle the remaining 2 tablespoons of tapioca on the bottom crust. Add the peach filling, mounding it in the center, and dot with remaining 1 tablespoon butter.
- Lift the waxed paper with the remaining crust and flip it over the filling. Peel back waxed paper. Trim the edges of the crusts and pinch together the top and bottom crusts.
- Brush the top with the beaten egg, and sprinkle with remaining 1 tablespoon sugar. Poke fork holes or cut vents in the top crust. Bake 40-45 minutes, or until golden brown. Serve warm.with lots of ice cream.