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Peach pie

It's getting to be that time of year again.  You can't talk about Georgia food without mentioning peaches.  Here is my peach pie recipe.  Before we dive in, two comments.  First, this recipe uses no added sugar.  Feel free to add to your taste, but I continue to believe that good fruit doesn't need extra sugar. Second, you'll notice that the crust contains lard.  For those raised on the artificiality of modern grocery store food, this may seem repulsive.  But I understand that lard is in some respects healthier than butter and I find it hard to believe that it's worse for you than shortening.  You can find lard/manteca in any grocery store that caters to a Hispanic clientele, which in this day and age is just about all of them.

6-8 peaches
1/4 cup flour
1 tsp cloves
1/4 tsp ginger
2 pie crusts

Preheat oven to 400 degrees. Spray deep dish pie pan with non-stick coating and place bottom pie crust.  Dust the inside of the crust with flour.  Add sliced peaches in layers, coating with flour and spices on each layer, but using all the flour before reaching the top. Add top crust and make 6-8 vent holes in top.  Optionally add a crust protector around the edge. Cook at 400 degrees for 15 minutes, then turn down to 350 and cook for another 30-35 minutes.

Two pie crusts:
2-1/2 cups all-purpose flour
10 tablespoons unsalted butter (chilled)
6 tablespoons lard (chilled)
1/2 cup cold water
1/2 tsp salt

Cut butter and lard into small pieces.  Mix ingredients and cut together.  Divide into two balls. Wrap each ball in plastic wrap and refrigerate until ready to use. Should use within 24 hours for best results.


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