Peach Pie

My mother-in-law makes an amazing peach pie.  I've tried many times to duplicate it.  I'm finally getting better at it.  And I've found that it really works the best with fresh peaches or home-canned peaches, not peaches from a tin can.  

The crust is very easy since it's an oil crust and doesn't involve cutting in butter or shortening.  This salty crust tastes amazing with the sweet peaches.  

My husband doesn't like cake, so growing up he would request peach pie for his birthday.  He likes to eat this pie in a bowl with milk poured over it.  I like mine on a plate with a fork...plain.  Yum!

Peach Pie
(I think the recipe is originally from an old BHG cookbook)

Oil Pastry for Crusts (makes 2 crusts)

2 c. flour
1 1/2 tsp. salt
1/2 c. oil
5 T. cold water

Mix together flour and salt (I use a fork.)  Pour oil and water together.  Mix into flour and salt mixture until a ball forms.  Separate into two balls.  Roll out in between two pieces of wax paper.  Layer one crust in the bottom of a greased pie pan.  Set aside the top crust and prepare peach filling.  

Peach Filling

1/2 c. sugar
2 T. flour
1/8 tsp. nutmeg
dash of salt
3 cups sliced peaches (I like small slices)

Mix together sugar, flour, nutmeg and salt.  Add to sliced peaches and stir until all the peaches are coated.  

Pour onto prepared crust, then lay the other crust on top.  Crimp edges with a fork or your fingers.  Cut steam holes in the top of the pie.  

Bake in a 400 degree oven for 45-50 minutes.