This is my great Granny's peach pie. It is NOT diet friendly. It may make you slap yo mama, though.
Peach Pie Recipe
Filling:
10+ large peaches
3-4 T salted butter
3/4 c sugar
3/4 c light brown sugar
2 T blackstrap molasses
1 T vanilla (we use homemade)
2 tsp cinnamon
1/4 c cornstarch
Pie Crust:
1 c cold Crisco
3 c flour
1/2 tsp salt
4-6 T ice water
1 whole egg
3 T water
1/4 c light brown sugar
1 T cinnamon
Peel and slice peaches; cover and set in refrigerator while preparing pie crust.
In a large bowl, combine flour and salt completely with a whisk.
Add shortening to flour mixture, cutting in with a pastry cutter.
Once the mixture is consistent with coarse crumbs, start adding ice water, one Tablespoon at a time, until dough starts to form.
Work together to make a dough, then divide dough in half. Wrap each half in plastic wrap and refrigerate for at least an hour.
When dough has been chilling at least 30 minutes, start filling.
Melt butter in medium pot.
In mixing bowl, combine sugar, brown sugar and molasses. Stir well with a fork until molasses is well incorporated into sugars. Add to melted butter.
Cook on low, stirring constantly until sugars have melted down and mixture is smooth.
Add vanilla and cinnamon. Stir well.
Add peaches, cook on low for about 20 minutes until peaches are soft. Add cornstarch slowly, mixing well so it doesn't clump up.
While peaches are cooking, take one crust out of the refrigerator at a time, and roll out on a floured surface with a floured rolling pin. Roll out the first crust until big enough to lie in the pie plate. Put in pie plate and press down. Crimp edges of pie crust and cut off excess crust.
Transfer peaches to pie crust, using a spatula to get out all the juice. It will carmelize as it bakes.
Roll out second crust and use it to layer the top of the peach filling. You can make a lattice top, or just lie the crust on top and be sure to vent the crust (cut small holes for steam to escape). You can even use cookie cutters to cut out shapes to put over top of the pie filling.
Mix together egg and 3 T water to make an egg wash. Brush over crust. Mix together brown sugar and cinnamon. Sprinkle on top of egg wash.
Preheat oven to 350°.
Get a large baking sheet and line it with a silicone baking sheet. Place pie plate on top of baking sheet.
Bake for 45 minutes, making sure to check after 30 minutes. If crust is browning too fast, cover pie crust with pie shield or foil.
Can serve with vanilla bean ice cream or fresh whipping cream.