Colorado’s peach season has arrived early in Colorado which means more time to make more peach pies and serve them warm with vanilla bean ice cream. Here’s a classic peach pie recipe from Betty Beidelschies of Grand Junction which was the grand prize winner for pies and tarts at the 2007 Palisade Peach Festival contest. This year’s festival is Aug. 16 to 19 in Palisade. Details at palisadepeachfest.com.
Betty’s Best Fresh Peach Pie
Filling:
5 cups fresh sliced Palisade peaches
1 cup sugar
1/3 cup flour
1/8 teaspoon almond extract
Crust:
3 cups Hungarian flour
1 1/4 cups of butter-flavored Crisco
1 tablespoon lard
1 teaspoon salt
1 egg
1 tablespoon vinegar
5 tablespoons ice water
butter
Blend flour and salt and work in Crisco and lard. Take the egg (beat until lemon color), vinegar and ice water and work into flour mixture with a fork. Once ingredients are worked into flour mixture, form into a ball, divide in half and roll each half into pie crust to fit a 9-inch pie pan. Mix filling ingredients and pour into prepared pastry. Dot with butter, top with crust and crimp. Make a few slits in top crust. Bake at 375 degrees for 55 to 65 minutes.