Peach Pie

This morning's baking project was a peach pie, made with some of the *many* peaches we buy at Farmer's Market every week. It has a bottom crust, then a thin layer of cream, fat peach quarters, streusel, and a little more cream and cream cheese dabbed on. I always use my grandmother's pie crust recipe because it is reliable and good, and lately I have made it even easier by simply patting my disc of crust into the pan and skipping the rolling-out completely.

*Schoolhouse Pie Crust*

Lightly blend:

3 c. flour
3/4 t. salt
1/2 t. baking powder
1 T. sugar

Cut in 1 1/4 c. shortening with a pastry blender.

In a small bowl, stir well with a fork:

1 egg
1 T. vinegar
5 T. water

Pour over flour mixture and lightly toss together with fork until it starts to come together in a clump. Gather with fingers and very lightly knead until it forms a cohesive ball of pastry, handling as sparingly as possible. Cut in half and flatten each half into a round disc. Use immediately or wrap nicely in wax paper and pop into Ziploc bag to store in fridge or freezer.

Makes 2 *generous* crusts. Plenty left over for little girls to make play pies with.