Ingredients
ScaleNo serving count in the source — scale by factor
- flour4 cup
- sugar1 tbsp
- salt2 tsp
- shortening1 3/4 cup
- ice water, ice-cold1/2 cup
- vinegar1 tsp
- egg1
- peaches5 lb
- lemon juice1 tsp
- almond extract1/4 tsp
- flour2 tbsp
- cinnamon1/2 tsp
- salt1/4 tsp
- butter4 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
Mix flour, sugar, and salt together.
Add shortening and mix until crumbly.
Beat together ice water, vinegar, and egg and cut into flour mix.
Divide into 4 balls.
Wrap and refrigerate for ½ hour before rolling out.
Line a pie dish with the rolled-out crust, and crimp the edges.
Preheat oven to 450°F.
Peel and slice peaches.
Transfer to a bowl and mix in lemon juice and almond extract.
In a separate bowl, mix dry ingredients, and add to peach mixture.
Pour into crust and dot with butter.
Bake at 450°F for 15 minutes, then 350°F for 35–40 minutes.
