Grand prize winner of the Peach Pie Contest sponsored by the Rockdale Farm Bureau's Women’s Committee and the Rockdale Cooperative Extension

Fresh Peach Pie

By Myra Carpenter

Pie Crust

2 cups flour

1 tsp salt

1 ¾ stick well chilled Crisco

8 Tablespoons ice cold water

1Tablespoon fine dry bread crumbs

Blend flour and salt add Crisco and mix with pastry blender.  Mix in cold water with fork to form a ball.  Roll out 2 pie crusts for a nine inch pie (one top and one bottom crust).  Put bottom crust in pie pan.

Sprinkle 1 Tablespoon fine dry bread crumbs over bottom of pastry.

Fresh Peach Pie Filling

5 cups sliced juicy fresh peaches

1 cup sugar

Dash salt

2 Tablespoons flour

¼ tsp nutmeg

4 drops almond extract

2 Tablespoons butter

 Mix sugar, flour, salt and nutmeg.  Stir into sliced peaches. Add almond extract.  Place in bottom of crust.  Dot with butter.  Cover with top crust and crimp edges.

Bake at 450 for 15 minutes.  Turn over to 350 and bake 30 minutes or until golden brown.