Peach Pie

This is a GREAT way to use up some of those delicious peaches from your peach tree!

Pastry for double-crust pie:

Cut ingredients together:
2 c. flour
1 tsp. salt
3/4 c. Crisco shortening
7- 8 TB. cold water

Peach filling:

4 c. peeled, pitted, sliced peaches
1 TB. lemon juice
1 c. sugar
1/4 c. flour
1/8 tsp. nutmeg
1 TB. butter

In large bowl, sprinkle the sliced peaches with lemon juice. Add the sugar, flour, and nutmeg and stir well. Roll out half of crust and place in 9-inch pie pan. Prick crust with fork in several places. Add peach mixture. Separate butter into several "dots" and place on top of peach mixture. Roll out top of pie crust, place on top of peach filling, and flute edges closed. Cut designs on top of crust for ventilation. Sprinkle top of crust with sugar. Cover pie with foil and bake at 375 degrees for 20 minutes. Remove foil and bake for 20 to 25 minutes more, or until crust is golden.