INGREDIENTS

INSTRUCTIONS

CRUST
FILLING
For crust:
Combine flour, sugar and salt in large bowl. Add butter and shortening;
using fingertips, rub in until mixture resembles coarse meal. Add vinegar.
Using fork, mix in enough water to form moist clumps. Gather dough into
ball; divide dough into 2 equal portions. Flatten each portion into disk.
Wrap each in plastic; chill 45 minutes. (Can be made 2 days ahead. Keep
refrigerated. Soften slightly at room temperature before rolling out.)
For filling:
Preheat oven to 400F. Combine peaches, sugar, flour and spices in large
bowl; toss to mix well.
Roll out 1 dough disk on floured surface to 13-inch round. Transfer to
9-inch-diameter glass pie plate. Transfer peaches to crust, mounding in
center. Roll out second dough disk to 13-inch round. Roll up dough on
rolling pin and unroll atop peaches. Trim edges of both crusts to 3/4-inch
overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top
crust to allow steam to escape.
Bake pie until crust is golden and juices bubble thickly through slits,
covering edges of crust with foil if browning too quickly, about 1 hour 10
minutes. Cool pie 3 hours. Serve with ice cream.
Serves 8.
Bon Appetit August 1995
Converted by MC_Buster.
Per serving: 633 Calories (kcal); trace Total Fat; (0% calories from fat);
trace Protein; 163g Carbohydrate; 0mg Cholesterol; 2136mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
11    Other Carbohydrates
Converted by MM_Buster v2.0n.

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