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Peach Pie:

4 c. peaches, sliced (fresh)
1/2 c. water
1 c. sugar
3 Tbsp. cornstarch
pinch of salt
1 Tbsp. butter

Pie Crust:
3 c. flour
1 tsp. salt
1 1/2 c. shortening
1 egg
ice water

Pie Crust: Combine salt, flour and shortening. Mix
together until crumbly. Beat egg and add enough ice water to
make 3/4 cup. Mix with flour mixture. Roll out and bake at
400 degrees for 5 minutes and then 350 degrees until light brown, 5 to 7
minutes more. Cool.
Peach Pie Filling: Remove skin from peaches (I blanch
mine). Slice peaches. Line cooled pie shell with sliced
peaches, reserving one cup to mash. Mash the one cup of
peaches and add water, sugar, cornstarch, salt and butter.
Cook for 2 to 3 minutes, then pour over peaches in shell,
sealing around the edges. Cool and top with Cool Whip.

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