Since I had to unload groceries, pack for camping, pat out hamburgers, marinate some chicken thighs, make potato salad, and avacado corn salsa  (recipes posted soon)….and it was 7:30 at night, I thought it would be a perfect time to make a peach pie.  No kidding, that’s how my mind works. I’m so glad I did though.  I  had a piece fresh out of the oven with some vanilla ice cream, and it was so good it makes me want to use cuss words to describe it. I found this recipe in the Crisco American Pie Celebration cookbook booklet I’ve had for 10 years or so.  I’ve made it several times before, but this time I used fresh peaches instead of canned, sometimes I use a combination of both.

First, you need to make a 10″ double crust.  I used the Crisco recipe (It’ll do you proud every time!):
2 2/3 C. flour
1 tsp. salt
1 C. Crisco shortening (I used 1/2 C. butter flavor, and 1/2 C. regular Crisco)
7 to 8 T. water

Combine flour and salt in a bowl.  Cut in the shortening using a pastry blender or two knives until the flour is blended in to form pea size chunks.  Sprinkle water one tablespoon at a time.  Toss lightly with fork until dough will form a ball. (In all my years of making pie crusts, this has never, ever happened.  I use my hands to form a ball).  Divide dough in half.  Roll dough out on floured board or table.  Trim dough one inch larger than upside down pie plate. Fold dough in fourths or roll it around your rolling pin and place it in the pie pan. Roll out top crust.

For the peach filling:

1 can (1 pound 13 ounces) yellow cling peaches in heavy syrup  (or 5-6 fresh peaches, peeled)
3 T. cornstarch
1 C. sugar, divided
3 T. reserved peach syrup (if using fresh peaches, use water)
3 eggs
1/3 C. buttermilk
1/2 C. butter, melted
1 tsp. vanilla

Heat oven to 400 degrees.  Drain canned peaches reserving 3 T. syrup.  Cut peaches (fresh or canned) into small pieces in a large bowl.  In a medium bowl, combine cornstarch and 3 T. sugar.  Add 3 T. reserved peach syrup (or water) and stir till combined.  Add remaining sugar, eggs and buttermilk, mixing well.  Stir in melted butter and vanilla.  Pour over peaches and stir till coated.  Pour filling into unbaked pie shell. Cover with top crust.  Fold top edge under bottom crust and crimp edges with fingers or flute with a fork.  Cut slits in the top for steam to escape.  Place on a foiled lined cookie sheet and bake for 45 minutes.  Cool to room temperature before serving – I couldn’t wait and dug into it after about 15 minutes.

My family thinks I’m a messy cook…I have no idea what they are talking about.

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