Grandma's Peach Pie

I know peach season has left us in Utah but I couldn't resist posting another favorite recipe.  My mother in law saw this on tv, made it for the family and was a big hit!  I normally am not a peach pie lover, but this is the best one ever, I promise!  This is a highly requested recipe so enjoy!

                             Peach Pie

Make pie crust:

2 c. flour

1 c. crisco

1 tsp. salt

1/4 c. water  

** put 2 c. flour in medium size bowl add salt, take out 1/3 c. of the flour/salt mixture and put in small bowl, add 1/4 c. cold water mix to make a paste,  set aside.

In the medium bowl, put in crisco and cut through until it resembles small crumbles

Now add the paste to the crumbles and mix until you have a ball.  Wrap in wax paper and put in refrigerator about 2 hours, or until chilled.  When chilled,  roll out onto floured pastry cloth or your countertop.  When put in pie pan, put back in refrigerator and chill again.  Make sure you don't handle the dough too much.  

Preheat oven to 475 F. prick pie crust well  with fork and bake for  8 to 10 min. or until golden brown.

Cool.

glaze:

1c. Sugar 

1/2c. Water

3 Tbsp. cornstarch

 1 peach, purée this, but I usually leave a little chunky, then cook until it thickens-cool and add 3 to 4 peaches cut up, put to the side.

Cream filling: 

 3oz. Cream cheese

 1/4c. Butter

 1/4c. Powder sugar

** whip and put  into bottom of a cooked pie crust.  Add peach filling, then add sweetened whip cream on top!  Can use cool whip, I'm a purist love to make whipped cream and eat it right off the spoon! 

Keep this recipe handy so when you are able to get fresh peaches, make sure you make this, oh my 7th heaven!!!