MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: NYT Peach Pie
 Categories: Pies, Pastry, Fruits
      Yield: 8 servings
 
MMMMM---------------------------PASTRY--------------------------------
      2 c  Flour
      1 ts Salt
    2/3 c  Cold lard
    1/4 c  Ice water

MMMMM--------------------------FILLING-------------------------------
      4 c  (to 6 c) ripe peaches;
           - peeled, sliced
      2 tb Lemon juice
      1 c  (to 1 1/4 c) sugar
    1/4 c  Flour
           Bit of fresh grated nutmeg
 
  Mix the flour and the salt. Add the cold shortening in
  2" pieces. Cut it into the flour until the mixture
  is crumbly. Squeeze a bit together (if it crumbles, add
  more shortening).
  
  Mix in ice water, a couple of tablespoons at a time,
  with a fork until the dough sticks together. Pat it
  together, but do not overhandle.
  
  Shape into 2 flattened discs. Wrap in waxed paper and
  refrigerate for a few hours or overnight.
  
  Mix peaches with lemon juice. Add sugar and flour and
  mix.
  
  Roll out the first pastry disc and place in a 9" pie
  plate. Add filling. Grate nutmeg on top.
  
  Roll out second disc. Cut slits in a decorative pattern.
  Place on top of filling. Wet edges of bottom pastry with
  cold water. Trim pastry; pinch bottom and top edges
  together.
  
  Bake @ 425°F/218°C for 15 minutes, turn down to
  375°F/190°C and cook until peaches bubble and pastry is
  golden, about 45 minutes. Serve slightly warm with ice
  cream.
  
  Recipe by: Cathy Horyn
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM