Mom's Peaches and Cream Pie

basic pie

crust

crisco

flour

egg

water

vinegar

salt

bowl

minutes until it resembles a coarse meal. in a bowl

water

dough into thirds. form evenly sized balls of dough and place each dough into

ziploc bag. using a rolling pin

to make rolling easier later. seal the bags and place them

ready to use the dough to make a crust

it's a bit too moist.) if the dough is sticking to the counter top use a metal

it's larger in diameter than your pie pan

lift the dough carefully from the surface of the counter into the pie pan

gently press the dough against the corner of the pan. go around the pie pan

ing and tucking the dough to make a clean edge

but peaches

sugar

sugar

flour

salt

heavy cream

egg yolks

vanilla

heat oven degrees. peel peaches

edge peaches in half horizontally and remove the pit. place them face

side up and sprinkle sugar on the top of each one. use more sugar if needed

bake in degree oven

while peaches are baking

use a deep dish pie crust. cut a circle of parchment paper

crusts. bake pie crust in oven at the same time you are ready to flip the

peaches over and bake on the second side

lift the parchment paper

place in a circle all around the outside of the crust and in the middle

turn down the oven to only degrees while you make the custard

in a bowl

egg yolks mix

over the peaches. bake at degrees

cool completely before slicing

in a

separate the

in the freezer until you need them.

still a idea to put in the freezer )

when you are

center and working your way out.

spatula and carefully scrape it up and flip it over and continue rolling until

bake on other side

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