Deep-Dish Peach Pie

The simplicity of this juicy pie brings even the most novice baker great results every time.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 2⁄3 cup sugar
• 2  tablespoons cornstarch
• 1  teaspoon  finely shredded  orange peel
• 1⁄4 teaspoon ground nutmeg
• 4  cups  sliced  fresh peaches or 4  cups  frozen  unsweetened sliced peaches, thawed
• 2  medium oranges, peeled, seeded and sectioned
• 2  tablespoons butter
• 1  cup flour
• 1⁄2 teaspoon salt
• 1⁄4 cup shortening
• 2 -3  tablespoons cold water

Directions

1. In a small bowl stir together sugar, cornstarch, orange peel, and nutmeg. In 1 1/2-qt casserole combine the peaches and the oranges. Add the sugar mixture; stir till well coated. Dot the fruit mixture with the butter.
2. In medium bowl stir together flour and salt. Cut in shortening till pieces are the size of small peas.
3. Sprinkle 1 tablespoons water over part of flour mixture; gently toss with fork. Push to side of bowl. Repeat till all is moistened. Form into a ball.
4. On lightly floured surface flatten the dough withhands. Roll dough from the center to the edge, forming a 9" circle. Cut slits.
5. Roll up the pastry around the rolling pin; transfer to casserole and unroll over the fruit mixture.
6. Trim the edge of the pastry. Flute the pastry to the side of the casserole, but not over the edge. To prevent overbrowning, cover the edge of the pastry with foil.
7. Place casserole on baking sheet in oven (mixture may bubble over slightly.) Bake in 375 degree oven for 25 minute Remove foil; bake for 30--35 minute longer or till crust is golden brown. Cool the pie on wire rack. Serve warm or cool. Spoon into dessert dishes to serve.