Peach pie

Fresh Peach Pie

1 c. water

1 c. sugar

4 Tb cornstarch

2 Tb lemon juice

¼ c. butter

4-5 sliced peaches

Combine water, sugar, cornstarch, lemon juice, and butter and cook until thickened. Cool. Add peaches and put in pre-cooked pie crust.

Barefoot Contessa's Pie Crust Recipe

(This makes two 10-inch pie crusts.)

12 Tbs (1 1/2 sticks) very cold unsalted butter

3 cups all-purpose flour

1 tsp salt

1 Tbs sugar

1/3 cup very cold shortening

6-8 Tbs (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling for the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.