Fresh Peach Pie

Recipe View 5 mins Preheat oven to 450°F (220°C). (5 minutes)

Recipe View 10 mins Prepare the crust: In a medium bowl, whisk together flour, sugar, and salt. Cut in shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough just comes together. (10 minutes)

Recipe View 10 mins Gently knead the dough briefly on a lightly floured surface. Roll it out to a 12-inch circle. Transfer to a 9-inch pie plate, crimp the edges, and prick the bottom with a fork to prevent bubbling. (10 minutes)

Recipe View 25 mins Blind bake the crust: To prevent sagging, line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for another 5-8 minutes, or until golden brown. Let cool completely. (25 minutes)

Recipe View 15 mins Make the filling: In a saucepan, whisk together cornstarch and sugar. Gradually stir in orange juice, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear. Remove from heat and let cool completely. (15 minutes)

Recipe View 5 mins Assemble the pie: Gently fold the sliced peaches into the chilled citrus sauce. Pour the mixture into the baked pie crust, arranging the peach slices evenly. (5 minutes)

Recipe View 2 hrs Chill the pie for at least 2 hours before serving to allow the filling to set. (120 minutes)

Recipe View Serve with whipped cream or a scoop of vanilla ice cream.