We really like this recipe because the peaches are not saturated in sugar. Admittedly, pie-crust is not a health food but in small doses, we think it’s just fine.
Homemade Pie Crust
2 cups all-purpose flour
2/3 cup shortening
¼ teaspoon salt
6-7 tablespoons cold water
In medium mixing bowl stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of the mixture and gently toss with a fork. Push to the side of the bowl. Repeat this process until the entire mixture is moistened.
On lightly floured surface flatten 1 ball of dough with hands. Roll dough from center to edge forming a circle about 12 inches in diameter. Ease pastry into pie pan.
For top crust: Roll out second ball of dough. Cut four slits in top crust. Place top crust evenly around pie pan.
6 cups freshly sliced peaches
½ tablespoon Tapioca pudding
1 teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice
½ teaspoon cinnamon
¼ teaspoon nutmeg
Combine all ingredients and stir well. Pour mixture evenly into a 9 inch pastry lined pie pan. Place top crust evenly over the pan. Bake at 350◦ for 1 hour.