Peach Pie

Frozen peaches (thawed) toss and coat in sugar
Flour (can use corn starch)
juice of 1/2 fresh lemon

In medium bowl, place peaches and sugar & mix until coated. Let sit, it will draw juices. Add the lemon juice, blend. After it sits a while, pour off the juice (should make about a cup) into small saucepan and warm it up on the stove. Add flour (sprinkle it 1 Tbls. at a time up to 2 Tbls.) Stir constantly (like making gravy, no clumps) No need to boil -- just warm blend it. Return it to the peaches.

Pie Crust

Sift 2 cups flour with 1 1/4 tsp salt and 1 Tbls sugar
Cut in 1/3 cup shortening until like cornmeal consistency
Cut in 1/3 cup shortening until flour forms clumps the size of small peas
1/4 cup ice water--sprinkle spoonfuls and cut in, tossing lightly with fork
Turn it onto wax paper, gently press to form ball. Put it into the freezer to chill a while. Cut dough in half. Roll it out on wax paper. Line the pie pan, prick it a few times. Pour the peaches in. Roll out the rest of the dough. Cut into long strips and place them criss-cross on top of the peaches. Lightly sprinkle with sugar. Pinch all around the edges nicely. Bake at 425 for about 20-25 minutes. Until golden brown.

~ Sharon