World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

1 1/2 cups all-purpose flour
1 tbsp sugar
1/2 tsp salt
1/3 cup cold butter, cut into small pieces
1/3 cup shortening, cut into small pieces
1/4 cup cold water (or more)
6 cups peach slices
1/2 cup sugar
2 tsp lemon juice
3 tbsp instant tapioca
1/2 tsp ground cinnamon
2 tsp grated lemon rind
1/3 cup brown sugar
1/3 cup all-purpose flour
1/4 cup cold butter, cut into bits

Directions

1. To prepare pastry, combine 1 1/2 cups flour, sugar and salt in a large bowl. Cut in 1/3 cup butter and shortening until they are in tiny bits. Add water and combine to form a dough. Wrap and refrigerate for 20 minutes. Roll dough out to fit a deep 9” pie plate. Form a high edge and crimp it.
2. To prepare filling, combine peach slices with sugar and lemon juice and let stand for 10 minutes, then stir in tapioca and cinnamon. Pour filling into prepared crust.
3. Preheat oven to 425°F, bake for 20 minutes. Reduce heat to 350° and bake for an additional 30 minutes. Combine lemon rind, brown sugar, 1/3 cup flour and 1/4 butter and spread over peaches. Bake another 10 to 15 minutes or until topping is golden. Cool pie completely before serving.
4. Optional: You can replace some of the peaches with raspberries (fresh or frozen) or with rhubarb. If using rhubarb, use 3/4 cup sugar.

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