Preheat oven to 450 degrees F
Filling Directions:
In a large mixing bowl add peeled and sliced peaches.
In a small mixing bowl, add sugar, flour (gluten-free if needed) corn starch, cinnamon, salt, and nutmeg. Mix well
Add sugar mixture to peaches and mix well by gently tossing until all slices are covered with mixture. Set aside.
Crust Instructions:
In a large mixing bowl, add flour and salt, mix well.
Cut in shortening until pieces are the size of small peas.
Sprinkle in 1 Tbsp of water at a time, gently tossing with a fork until mixture is moistened enough to stick together and form a large ball.
Divide the ball in half.
On a floured surface, preferably on a pastry cloth, roll out one ball of dough a little larger than the pie dish you intend to use.
When the dough is placed in the pie dish, the bottom crust will need to slightly hang over the edge of the dish. This prevents the fruit juices from leaking under the crust.
Set rolled out dough in a pie dish. Pour peach mixture into the dish and dot with butter.
Roll out the second ball of dough for the top crust large enough to cover the entire pie.
Cut small slits in the top crust. Trim edges of crust and flute by squeezing the bottom and top crust together and pushing between fingers to form an edge.
I save the trim from the edges and lay them on top of the pie before baking. It's like a double-crusted pie. Sometimes I make cut out shapes, which is actually kind of cute, or just placed the strips over the top.
Bake pie at 450 degrees F for 10 minutes.
Reduce heat to 350 degrees F. Continue baking for another 35-40 minutes or until the filling is bubbling and the crust is a nice golden brown.
Let the pie cool on a wire rack. Serve your pie with some ice cream or whipping cream. Homemade pies are a terrific way to enjoy the fruits of summer all year long!
Pies can also be frozen before baking for another day.