Weekly Recipe - Marg’s fresh peach pie

Northern Life photographer Marg Seregelyi adores using fresh produce to make homey dishes for her family and friends. She uses time-worn recipes that she says keeps people begging for more.

Pie crust
2/3 cup shortening
2 cups flour
4-5 tablespoons cold water
(add a dash of salt, if desired)

Filling
4 cups sliced fresh peaches, peeled and sliced (about 7 medium)
(To easily peel peaches, dip whole fruit in boiling water for 30 to 60
seconds; immediately place in ice water. Rub peach skins off by hand.)
1 teaspoon lemon juice
2/3 cup sugar
3 tablespoons flour
¼ teaspoon ground cinnamon

Cut shortening into flour until particles are the size of small peas. Add water, 1 tablespoon at a time, until dough holds together. Pat

into a disc shape, wrap in plastic film and refrigerate while making filling.

In a bowl, mix peaches and lemon juice. Mix sugar, flour and cinnamon and stir into peaches. Cut pie crust dough into two pieces and roll out. Line a nine-inch pie plate with one piece of pastry. Pour in filling Cover with top crust, pinching edges to seal. Make slits in top crust with a knife to allow steam to escape.

Bake in bottom third of preheated 425°F oven for 15 minutes; reduce heat to 350°F and bake for 35 to 45 minutes longer, or until peaches are tender, filling thickened and crust golden.