First Place Peach Pie

Recipe from Chris Berg, Peach Festival Contest Winner 2008

Pie Filling:
6 cups of ripe peaches, sliced with skin on
1 1/3 cups sugar
¼ cup all-purpose flour
½ tsp. ground nutmeg
¾ tsp. vanilla extract
3 tablespoons butter

Combine peaches, sugar, flour, and nutmeg in a saucepan: set aside until syrup forms. Bring mixture to a boil; reduce heat to low, and cook 10 minutes or until peaches are tender, stirring often. Remove from heat; add vanilla and butter, blending well. Pour filling into pie crust, top with lattice strips. Bake at 425° for 10 minutes. Reduce heat to 350° and bake an additional 30 minutes.

Pie Crust:
2 cups all-purpose flour
1 tsp. Salt
2/3 cup plus 2 tablespoon shortening
4-5 tablespoons water

Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball, chill. Makes one double pie crust.