5 large ripe peaches
1 cup sugar
3 TBSP corn starch (rounded)
1/2 c. water
1/4 tsp. Almond Extract
2 TBSP Butter
1 cooked pie shell
Slice 3 large peaches in a cooled pie crust. Mash 2 large peaches with 1 cup sugar, 3 tablespoons corn starch (rounded) and 1/2 cup water. Cook 5 minutes until boiling gently, stir often. Add 1/4 teaspoon almond and 2 TBSP butter. pour over peaches. Chill and serve with vanilla ice cream (or whipped cream).
PIE CRUST
Ingredients:
1 egg
3 cups flour
3/4 teaspoon salt (can use 1 teaspoon)
1 1/2cups cold vegetable shortening
1 tablespoon vinegar
5 tablespoons very cold water
Directions:
In a medium size bowl mix together the salt and flour.
With a pastry blender, cut cold shortening into the flower mixture, until the size of peas.
In a small cup, beat egg with fork, add the vinegar and water; whisk until well blended.
Add the water/egg mixture gradually to the flour mixture.
Shape into two equal balls, wrap in plastic wrap or plastic bag. Refrigerate for 1 hour or more.
Roll out dough between two pieces of wax paper. Use for 2 (8” pie crust) or 1 large deep dish pie crust.
Bake at 425 degrees for 10-12 minutes, until golden brown.
