TWO-CRUST PEACH PIE

FOR THE PASTRY FOR TWO-CRUST PIE:
2 1/4 cup flour
1 teaspoon salt
3/4 cup butter flavor shortening
5 to 6 tablespoons ice water
FOR THE FILLING:
5 to 6 cups peeled sliced fresh peaches
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
2 tablespoons minute tapioca
1 cup sugar
1 tablespoon butter
1 teaspoon milk (for topping)
1 teaspoon sugar (for topping)

TO MAKE THE PASTRY:
Blend flour and salt in medium bowl. Cut in shortening. Add just enough ice water to hold dough together, mixing through. Form pastry into a ball, then divide it in two. If you wish, allow the dough to rest 10 to 15 minutes.

Roll out one ball of dough and ease it into a 9-inch pie plate (cover and reserve the second crust).

TO MAKE THE PIE:
Heat oven to 400 degrees F.

Prepare peaches, toss with lemon juice and set aside.

Mix cinnamon, cornstarch, tapioca and sugar in small bowl. Stir dry ingredients into peaches. Pile filling into prepared shell. Dot with butter.

Roll out second ball of dough and cover the fruit. Brush with teaspoon milk, sprinkle with teaspoon sugar.

Bake in preheated oven for 40-50 minutes until browned, shielding top or edges with foil if needed to prevent overbrowning. Cool on wire rack; serve warm.

Makes one (9-inch) pie
Source: Best of show and a first-place blue ribbon winner in Baked Fruit-Filled Pies contest, 2000 Ohio State Fair, by Carmen Conrad, Canal Winchester, Ohio