Crust

For 1–2 crusts:

• 4 cups flour
• 1 tablespoon sugar
• 2 teaspoons salt
• 1¾ cups shortening
• ½ cup ice water
• 1 teaspoon vinegar
• 1 egg

Pie

• 5 pounds peaches
• 1 teaspoon lemon juice
• ¼ teaspoon almond extract
• 2 tablespoons flour
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 4 Tablespoons butter

Crust

1. Mix flour, sugar, and salt together.
2. Add shortening and mix until crumbly.
3. Beat together ice water, vinegar, and egg and cut into flour mix.
4. Divide into 4 balls.
5. Wrap and refrigerate for ½ hour before rolling out.
6. Line a pie dish with the rolled-out crust, and crimp the edges.

Pie

1. Preheat oven to 450°F.
2. Peel and slice peaches.
3. Transfer to a bowl and mix in lemon juice and almond extract.
4. In a separate bowl, mix dry ingredients, and add to peach mixture.
5. Pour into crust and dot with butter.
6. Bake at 450°F for 15 minutes, then 350°F for 35–40 minutes.