The peaches have just started to ripen in Oregon and thought of my husband favorite peach dessert. The two layers of crust gives him twice of his favorite part!
Pie Crust:
3 cups Bob’s Red Mill white flour
1 tsp. salt
1 ¼ cup shortening
1 Tbsp. Cider vinegar
5 Tbsp. Cold water
1 egg
Peach Filling:
8 cups peaches, peeled and sliced
2 cups sugar
4 Tbsp. Flour
½ tsp. cinnamon
1 tsp. vanilla extract
1/3 cup butter
In large bowl combine flour and salt, with pastry blender cut in shortening until it resembles coarse crumbs. In small bowl mix vinegar, water and egg, add to flour mix and combine until dough comes together, do not over mix. Set aside.
In large pot combine peaches, sugar, flour and cinnamon, let set for about 10 minutes until syrup forms. Bring to a boil then reduce heat to a low and cook for 10 minutes. Remove from heat and add vanilla and butter stir until the butter is melted.
Roll out half the pie dough to about 1/8” thickness on lightly floured surface and cut into 8” squares. Spoon half of the peaches into a lightly butter 8×8 pan; top with squares. Bake at 475 degree oven for 12 minutes or until lightly brown. Spoon remaining peaches over pie squares. Roll remaining pie crust to 1/8” thickness and cut into 1” strips; arrange on top of peaches in a lattice pattern. Bake an additional 15 to 18 minutes or until browned.
