INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375F. Line a deep-dish 9" pie plate, or 10" pie
plate with 1/2 the prepared crust. Gently toss the sliced peaches  with
the lemon juice, almond and vanilla extracts and pour into the  pie
shell, spreading evenly.  In a small bowl, mix together the sugars,
flour, Clearjel (or  cornstarch), salt, cinnamon and nutmeg. Sprinkle
over the peaches;  dot with thin slices of the butter.  Cover with the
top pie crust, cut vents, seal and flute edges, as  preferred. Place in
oven for 45 minutes.  In a small cup, mix the egg and three tablespoons
of cold water.  Remove pie, wash with the egg mixture and sprinkle on
light topping  of white sugar. Place back into the oven for ten more
minutes, or  until the crust is golden and the filling is bubbly hot.
Place pie on rack to cool. Serve warm with cream or ice cream.  Double
Crust for Peach Pie: In the bowl of the food processor, or with  pastry
knife, cut the lard into the flour, which has been mixed with  the salt
and sugar, until coarse crumbs form. Pour this mixture into a
medium-sized bowl; using a fork, lightly mix in the cold water, a
Tablespoon at a time, until dough forms a ball.  On a well floured
marble slab (we've got two - aren't you jealous?!  O.K. enough meaness
on my part!) or other hard surface, smooth the  dough into a large
ball. Cut in two, one slightly larger than the  other. Cover one piece
of dough and set aside.  Roll out the second piece of dough into a
round circle, sprinkling  surface of dough and rolling pin with flour,
as needed. Spread with  half of the melted butter. Fold in half; then
in half again;  repeating then smoothing into a ball of dough with the
melted butter  tucked safely inside. Wrap well with plastic wrap and
set in the  refrigerator. Repeat with remaining pie dough.  Allow to
thoroughly chill. Remove the larger piece of dough and roll  out on a
well floured surface, sprinkling the dough and rolling pin  with flour,
as needed, to keep the dough from sticking and breaking.  Always roll
in the same direction away from the center. To easily  transfer the pie
dough to the pie plate, gently wrap the rolled dough  around the
rolling pin and slowly unroll it over your pie plate. Be  sure you do
not pull or stretch the dough as you place it in the  plate. Trim the
edges, leaving a 3/4-inch overhang. Place in  refrigerator while you
repeat rolling out the top crust.  Fill the bottom crust, as instructed
above. Cover with top crust,  seal and flute, cutting steam vents.
Makes one 9 or 10" double crust, or two 9 or 10" single crust pies
Posted to Bakery-Shoppe Digest V1 #232 by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on Sep 11, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2475
Calories From Fat: 2101
Total Fat: 235.4g
Cholesterol: 552.1mg
Sodium: 2905.8mg
Potassium: 836.7mg
Carbohydrates: 77.5g
Fiber: 6.3g
Sugar: 39.1g
Protein: 18.5g