Ingredients: ⁃ pie crusts ⁃ 8 ripe peaches, peeled and sliced ⁃ 2tablespoons lemon juice ⁃ 3/4 cups sugar ⁃ ¼cup flour ⁃ Bit of freshly grated nutmeg
• Step 1 Mix the flour and the salt. Add the cold shortening in 2-inch pieces. Cut it into the flour until the mixture is crumbly. Squeeze a bit together (if it crumbles, add more shortening). • Step 2 Mix in ice water, a couple of tablespoons at a time, with a fork until the dough sticks together. Pat it together, but do not overhandle. • Step 3 Shape into 2 flattened discs. Wrap in waxed paper and refrigerate for a few hours or overnight. • Step 4 Mix peaches with lemon juice. Add sugar and flour and mix. • Step 5 Roll out the first pastry disc and place in a 9-inch pie plate. Add filling. Grate nutmeg on top. • Step 6 Roll out second disc. Cut slits in a decorative pattern. Place on top of filling. Wet edges of bottom pastry with cold water. Trim pastry; pinch bottom and top edges together. • Step 7 Bake at 425 degrees for 15 minutes, turn down to 375 degrees and cook until peaches bubble and pastry is golden, about 45 minutes. Serve slightly warm with ice cream.
