For crust:

(Makes pastry for 9-inch two-crust pie.)

2 C. all-purpose flour

1 tsp. salt (if using all-purpose flour, omit)

2⁄3 C. plus 2 T. shortening or 2⁄3 C. lard

4 to 5 T. cold water

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 T. at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 tsp. water can be added if needed.)

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board. (For two-crust pie, divide dough in half and shape into two flattened rounds.) With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan.

For filling:

5 C. sliced fresh peaches (about 9 medium)

1 tsp. lemon juice

1 C. sugar

1/4 C. all-purpose flour

1/4 tsp. cinnamon

2 T. butter or margarine

Mix peaches and lemon juice. Stir together sugar, flour and cinnamon; mix with peaches. Turn into pastry-lined pie pan; dot with butter.

Trim overhanging edge of pastry 1/2 inch from rim of pan. Roll second round of dough. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal.

Heat oven to 425°. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during final 15 minutes of baking.

Bake 9-inch pies 35 to 40 minutes or until crust is brown and juice begins to bubble through slits in crust.

Cook’s note: For a variation, try canned peach pie. Follow recipe except: substitute two cans (1 lb. 13 oz. each) sliced peaches, drained, for the fresh peaches and decrease sugar to 1/2 C.