Damn Good Peach Pie!!

Well anyone that has ever tried my peach pie seems to consistently say, damn that is a good pie!  Hence the name....LOL!  One bite of this pie will have your taste buds bursting with delight with it's fresh peach taste and just the right amount of sweetness.  With summer peaches in full bounty right now, take advantage of them and ....go make a pie!  One hint: be sure that the butter and water you use in your crust is very cold, this is essential.

Damn Good Peach Pie
Serves 6-8
Pie Crust:
2 1/2 cups flour
1 tsp salt
1 tsp sugar
1 cup cold butter, cut in very small pieces
1/4 cup shortening
6 to 8 tbsps ice cold water
Glaze: 1egg mixed with 1 tbsp water
1 tbsp sugar mixed with 1/2 tsp cinnamon, set aside

First, make the pie crust. In a medium bowl, add flour sugar and salt and mix. With a pastry cutter or 2 knives, cut the cold butter pieces into the flour mixture until it resembles small pea sized lumps. Add shortening and do the same, then slowly add ice water a little at a time stirrign with a spatula. Each time you add a little water, check the dough, if you grab a small handful and it sticks together, do not add any more water. If it doesn't stick, add a bit more, just do it carefully.

Now divide the dough into 2 pieces, and on 2 large pieces of saran wrap, shape each into a disk and wrap. Place in the fridge for about 1 hour. When ready to use, roll each crust out on a lightly floured surface starting at the center and gently putting pressure on pastry until you get the desired size that will fit your pan. If the dough splits, you can mend it by wetting your finger and pressing the dough back together. Place one crust in lightly greased pie pan and set other pie crust on a piece of saran wrap until ready for use.  Make glaze by in adding egg and water into 1 small bowl and mixing well.  Then in other bowl, add cinnamon and sugar and stir well.  Set both aside for later use.

Peach Pie Filling
9 ripe peaches, peeled, cored and sliced
3/4 cup plus 1 tbsp sugar
1/4 cup plus 1 tbsp flour
1 tsp lemon juice
1 tsp cinnamon
1/4 tsp nutmeg
2 tbsp butter cut into small pieces

Preheat oven to 375 'F.  In a bowl, add peach slices, sugar, flour, lemon juice and stir well.  Then add cinnamon and nutmeg and stir again.  Let mixture sit for about 10 minutes.  Then carefully scoop peach filling into the pie crust and then dot with 2 tbsp butter.  Take the reserved crust and if desired cut shape with cookie cutter ( I cut out stars for mine...I am nerdy like that) or leave whole and carefully place over top of filling in pan.  If you chose to not cut out shapes, at this time, cut about 3 to 4 small slits in the top crust for steam to escape and make a beautiful crust.  Then carefully trim edges of crust where overhanging from pan with a sharp knife.  Then using a fork, press the tines along the edges to krimp them.  Brush top crust with the egg wash and if desired add cutout shapes and brush shapes with egg wash and then generously sprinkle crust with the cinnamon sugar mixture.

Bake at 375'F for about 55-65 minutes until crust is golden and peaches are tender.  I like to put on a foil lined cookie sheet, so if any filling escapes during baking time, it does not make a mess of your oven.  By the way, I learned that the hard way.  Allow the pie cool for about an hour.  I like to serve with a big dollop of fresh whipped cream.....YUM!  Enjoy!