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Fresh peach pie tastes delicious when made with a butter crust and orchard-fresh peaches.
Heat oven to 400°F.
Combine flour and salt in bowl; cut in 3/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
Divide dough in half; shape each half into ball. Flatten slightly. Wrap each ball of dough in plastic food wrap; refrigerate 30 minutes.
Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
Combine sugar and cornstarch in bowl. Add peaches, lemon juice and vanilla; toss lightly to coat. Spoon into prepared crust.
Roll remaining ball of dough to 1/8 to 1/4-inch thickness. Cut out dough using 2 to 2 1/2-inch cookie cutters. Arrange cut-outs over filling. Brush with melted butter; sprinkle with sugar. Cover edge of crust with 2-inch strip of aluminum foil.
Bake 35 minutes. Remove aluminum foil. Continue baking 20-25 minutes or until crust is lightly browned and juice begins to bubble. Serve warm or cool.
Dietary Fiber: 2g
try using brown sugar with the peaches
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/227
© 2016 Land O'Lakes, Inc.
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