Peach Pie


Preheat oven to 425 degrees

Mix together 2 cups, sifted flour and 1-1/2 tsp salt. Add all at once 1/2 cup veggie oil(Wesson oil) and 1/4 cup cold whole milk.
Then stir lightly until mixed. Flatten and divide in half. Flatten each half slightly.
Place one half between 2 sheets of wax paper. Roll out gently. Peel off top paper. Lift paper and pastry by top corners. Place paper up in a 8 or 9 inch pie pan. Trim even with rim.
6-8 medium peaches peeled and sliced.
In a bowl mix 2/3 cup sugar, 1/3 cup flour, 1/4 tsp cinnamon. Add peaches and 1/2 tsp lemon juice. Stir to coat.
Place filling in pastry lined pan.
Top crust
Roll as above and place over filling. Trim to rim seal by pressing gently and fluting edge. Cut slits in the top crust.
Place strips of foil around edges and bake for 30 minutes. Remove foil and continue to bake for 15 minutes or until done.
I lightly sprinkled the top crust with a little sugar, per my Grandma’s instructions before baking.


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