Perfectly Peachy Pie Recipe

Pie Crust:
4 C. sifted pastry flour
1/2 t. salt
1 egg, beaten
1 3/4 C. butter flavored Crisco
1/2 C. water
1 T. vinegar
Cut together flour, Crisco and salt with pastry blender. Add cold water, beaten egg and vinegar. Mix together with fork until dough forms ball. Divide in half and refrigerate.
1/2 C. powdered sugar
1/3 C. flour
4 C. canned peaches in heavy syrup
Mix together and cook until thickened. Roll out crust and line 9 inch pie pan, spoon in filling.
Crumb Topping:
1 C. flour
1/2 C. sugar
1/2 t. cinnamon
1/3 C. butter
Combine dry ingredients, then cut in butter. Sprinkle over filling. Roll out remaining dough and make a lattice top. Bake at 375 for 40 – 45 minutes

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