Kim's Kitchen

Fresh Deep Dish Peach Pie

• 2/3 C. Shortening (not butter)
• 2 C. Flour
• Pinch of Salt
• 1/3 C. Water (more or less)
• 8 C. Fresh Peeled, Sliced Peaches
• 3/4 C. Sugar
• 3 T. Tapioca Granules
• 1 tsp. Vanilla
• 1/2 tsp. Ground Cinnamon
• Dash of Ground Cloves (no more than 1/8 tsp)
• 1 Egg
• 1 T. Water
• Sugar

Using a pastry cutter combine Shortening, Flour & Salt until they work together into a crumbly mixture. Add water a little at a time and work dough together. I use 1/3 cup as a base and add a little if I need to in order to get it to stick together. Set aside.

Preheat oven to 375

In a bowl, toss Sliced Peaches with 3/4 C. Sugar, Tapioca, Vanilla, Cinnamon and Cloves. Set aside.

On a lightly floured surface, roll out a little over half of the dough until it's large enough cover the bottom and sides of your pie plate. Put bottom dough in pie plate with edges over hanging. The easiest way I've found to get the crust into the plate is to gently fold it in half and just lift it. You can loosely fold again (into 1/4ths) if you need to. Gently form into pie plate.

Put peach filling into pie plate. Set aside.

On your lightly floured surface, roll out top crust. Before putting top crust on filled bottom crust, run a thin layer of water over the edges of bottom crust. (The water acts as the glue that holds the top & bottom crust together.) Place top crust on filled base and crimp edges to seal.

Trim excess crust from edges of pie. I like to take the extra crust, roll it out and use a small cookie cutter to make shapes that I then "glue" with water to the top crust. Cut slits in top crust to allow for venting while it bakes.

In a small bowl or cup, whisk together Egg & 1 T. Water. Using a pastry brush or a clean paint brush, brush the egg wash all over the top crust and edges of pie. Sprinkle top lightly with sugar.

Bake for 50-55 minutes until filling is bubbling up through slits in the pie. You might want to bake it on a cookie sheet to catch any potential overflow. (It happens sometimes)

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