SUMMER PEACH PIE

Ingredients

• ​Pastry for a 9 inch double-crust deep-dish pie
• 6 cups sliced peeled peaches
• 3/4 cup sugar
• 1/4 cup flour
• 1 tbsp fresh lemon juice
• 1 tsp ground ginger
• 1 tsp vanilla
• 1 tbsp butter
• 1 tbsp milk
• 2 tsp sugar

Directions

1. On a lightly floured surface roll out half of pastry, fit into a 9 inch deep-dish pie plate, allowing for 1/2 inch overhang.
2. Combine next 6 ingredients (peaches through vanilla); spoon into crust. Dot with butter.
3. Roll out remaining pastry and use for top crust. Trim, fold and flute edges of pastry.
4. Brush top crust with milk and sprinkle with 2 tsp sugar. Cut vents in top crust to allow steam to escape. Bake at 425°F for 10 minutes.
5. Reduce temperature to 350°F. Continue baking for 44 – 50 minutes or until pastry is golden brown and filling is bubbly and thickened.
6. Cool pie on a rack. Serve warm or at room temperature.

Ingredients

• 2 1/2 cups flour
• 4 tsp sugar
• 1/4 tsp salt
• 1/3 cup butter, chilled and cubed
• 1/4 cup shortening, chilled and cubed
• 3/4 cup buttermilk

Yield: Makes 1 double or 2 single 9 inch deep-dish crust(s).

Directions

1. Combine flour, sugar and salt in a bowl. Cut in half of butter and half of shortening with a pastry blender until mixture resembles coarse meal.
2. Cut in remaining butter and shortening until pieces are pea-size.
3. Pour buttermilk over flour mixture; mix lightly with a fork just until dough starts to hold together.
4. Gather dough into a ball; divide in half. Flatten each half into a disc shape.
5. Wrap each disc with plastic wrap and refrigerate for 30 minutes before rolling out.