This peach pie recipe is amazing! You can use any peaches but for this recipe I used fresh peaches from Fredericksburg, Texas.
The crust recipe is from a dear friend, Pat, who is the pie queen! I love recipes handed down for generations.
Crust: 5 cups flour, 2 1/2 cups shortening, 1 egg, 1 teaspoon salt, 2 teaspoons vinegar, water. Place egg and vinegar in a 1 cup measuring cup, then fill cup (to 1 cup measuring line) with cold water and add to dry ingredients. Makes 4 crusts. (You only need 2 for this recipe, you can freeze the remaining 2)
Pie Filling: 5 cups sliced peaches, 1 tablespoon lemon juice, 1/2 cup all purpose flour, 3/4 cup sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 2 tablespoons butter, 1 egg white beaten.
Preheat oven to 450 degrees. Line the bottom and sides of a 9 inch pie plate with one of the crusts.
Place the sliced peaches in a large bowl and add lemon juice. Mix together. In a separate bowl, mix together the flour, sugar, cinnamon and salt. Pour over the peaches and mix. Pour into the pie crust and dot with butter. Cover with the other pie crust and fold edges under. Brush egg over the top crust and cut slits in the top to vent steam.
Bake at 10 minutes in the oven and then reduce heat to 350 degrees and bake an additional 30-35 minutes, until crust is brown.