Marolyn Smith's peach pie

Here is another Blue Ribbon winning recipe from the Kentucky State Fair.  Peach pie made from local farm fresh peaches, how amazing!  I can't think of a better way to serve up a slice of summer than this recipe.  Enjoy!  I certainly will.  

“It’s just a traditional peach pie made with fresh peaches from Huber’s.  You should use the crust you are comfortable with," say's Marolyn.  She used very cold shortening, and flour as the filling thickener, which she prefers over cornstarch. She also uses cold milk instead of ice water as the liquid to make the dough pliable. Instead of weaving a lattice crust, she cut decorative strips and laid them side by side, giving a very handsome effect.

Ingredients:
• 5 cups peeled and sliced fresh peaches 
• 1 teaspoon lemon juice 
• 1 cup white sugar 
• 1/4 cup white flour 
• 1/2 teaspoon cinnamon 
• 2 tablespoons butter 
• 2 unbaked pie crusts

Directions: Preheat oven to 425 degrees.
Mix together the peaches and the lemon juice.  In another bowl, stir together the white sugar, white flour and cinnamon. Mix this into the peaches, stirring to combine evenly.

Pour peach filling into a pastry-lined pie pan and dot with butter. Cover with top crust (decoratively cut, if you wish), seal and flute edges.

Bake 35-45 minutes or until crust is nicely browned and juice begins to seep and bubble. Serves 8.