Grandmother’s Peach Pie
The best from two Grandmothers for the perfect peach pie!
- 9 peaches peeled and thinly sliced
- 1 ½ Cups sugar
- 8 dashes cinnamon
- 5 dashes nutmeg
- 1 dash salt
- 1 teaspoon vanilla
- 3 Tbsp flour
- 2 Cups all purpose flour
- ½ teaspoon salt
- ¾ Cups shortening
- 1/3 Cups ice cold water
Fold above ingredients together and pour into 9” pie shell. Divide 2 Tbsp. butter into small pieces and place on top of filling. Cut steam slits in top crust and place over filling. Crimp edges. Divide 2 Tbsp. butter into tiny bits (again) and place on outside of top crust, then sprinkle with sugar and cinnamon.
Bake at 400 degrees for 15 minutes; then turn oven down to 350 and bake for another 30 – 40 minutes until golden.
Sift flour and salt together.
Cut in shortening with a fork until crumbly.
Sprinkle water slowly into mixture. Combine ingredients with hands; working quickly to form a ball. Divide into 2 parts, trying not to handle it too much.
With floured hands, turn onto floured surface and roll into a circle, approximately 14 inch diameter. With a knife, cut decorative slits in the top crust. Fold crusts into ¼’s to easily transfer to pie pans.
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Calories: 512kcal | Carbohydrates: 80g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Sodium: 152mg | Potassium: 354mg | Fiber: 4g | Sugar: 51g | Vitamin A: 550IU | Vitamin C: 11.1mg | Calcium: 25mg | Iron: 2.1mg