Step 1: Make a Peach Pie
Thanks, Angie, for sending me your friend Tom’ mom’s crust recipe!
- 1 3/4 cup flour
- 1/2 cup shortening
- 1/2 tsp. salt
- 1/4 cup (half a stick) butter or margarine
- 1 egg
- 1/2 tbsp vinegar
- 3 tbsp. water
Combine flour and salt in a large bowl. Cut in the shortening and margarine by hand (with a pastry blender or using a fork and knife) until well blended. In a cup, beat the egg with a fork, then add in the vinegar and water. Stir to combine, then pour into the flour mixture. Combine well by hand with a fork. Divide into two equal balls, and then chill for at least one hour before using. Should make enough for one two-crusted pie.
For the filling, I used 3.5 pounds of CSA peaches, unpeeled but scrubbed and then sliced, tossed with a mixture of 1/3 a cup of sugar, 1 teaspoon vanilla, 3 Tablespoons flour, and the juice of 1 lime.
Step 2: Bring the potted plants in: