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Grandma’s peach pie

Servings 8
Author Lisa Fain

Ingredients

For the crust:

  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 cup canola oil
  • 1/4 cup whole milk or half and half

For the filling:

  • 4 cups peeled and sliced peaches, uncooked (if using frozen, let thaw a bit)
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • 5 tablespoons unsalted butter, sliced

Instructions

  • Preheat oven to 350° F.
  • To make the crust, mix together the flour and salt. Stir together the oil and milk then pour into the flour and stir until combined into a dough. Can add more milk if dry.
  • Separate into 2 balls.
  • Roll out one ball between 2 sheets of wax paper, and line a pie pan with crust. Roll out the other ball and set aside.
  • Add to the crust-lined pie pan the peaches. Whisk together 1/4 cup sugar, the cinnamon, and flour, then evenly sprinkle over the peaches. Top the peaches with the slices of butter.
  • Take the other rolled-out crust, and lay it on top of the pie, crimping and sealing the edges. Sprinkle the remaining 1/4 cup sugar on top of the pie, and poke holes in top crust with a fork. Bake in oven for about an hour, or until crust is golden and pie is bubbling.