In a bowl mix flour and salt. Cut shortening into cubes and pour into flour mixture. Cut the shortening into the flour with a pastry blender or two knives until the mixture resembles coarse crumbs.
Add water 1 tablespoon at a time and blend with a fork until the dough just holds together and is no longer crumbly. If you are making two single crust pies, split the dough in half. For double crust pies I like to split the dough ⅔ and ⅓. Refrigerate the dough for ~30 minutes before rolling.
Prepare the Pie:
Preheat the oven to 350°F.
Place peaches in pie shell. Mix sugar, butter, flour, and egg until smooth. Pour mixture over the peaches. Do not stir into peaches.
Bake for 1 hour and 10 minutes. If you want a browner crust preheat the oven to 425°F. Reduce the heat to 325°F after 30 minutes of baking. You may need to cover the edges to prevent over–cooking!
Peach Pie filling from One Big Table by Molly O’Neill
Pie Crust recipe from Good Housekeeping 1955 Edition
Keyword easy pie recipe, old fashioned pie recipe, peach dessert, peach recipe
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