Honey Peach Pie
Honey Peach Pie (2 crust pie)
3 cups sifted flour
1 ½ teaspoons salt
1 cup plus 2 tablespoons shortening or 1 cup lard
6-8 Tablespoons water
Filling:
4-6 cups sliced peaches, unpeeled (approximately 4-5 peaches)
5 teaspoons quick cooking tapioca
½ cup honey
Glaze:
2 Tablespoons milk
Preheat oven to 425 degrees. To make crust: combine flour and salt. Cut in shortening with pastry blender until mixture is the consistency of coarse cornmeal. Sprinkle with cold water. Toss lightly and stir with fork. Using your hands, shape ½ of dough in a smooth ball. Then shape into a disk on your floured work surface and roll dough from the center out into a circle. Place in a 9 inch pie dish. Roll rest of dough to make lattice top.
To make filling: mix peaches with tapioca. Set aside for 15 minutes then fill pastry. Pour honey over the peaches. Cover with lattice top. Bake at 425 degrees for 35 minutes. Remove from oven and brush with milk. Return to oven for 5 more minutes or until peaches are tender and pastry is glazed.
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