• Preheat oven to 375℉. Gather the ingredients so that you have everything close at hand on the counter or table.

PREPARE THE FILLING

• In a small bowl, combine 3/4 cups granulated sugar, 3 tablespoons all-purpose flour, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon salt.
• Peel and slice 5 cups fresh peaches. Place in a medium bowl.
• Pour the sugar mixture over peaches and gently stir to mix.

Make the Pastry Crust

• In a medium sized bowl, mix together 2 cups all-purpose flourand 1 teaspoon salt. Add in 7/8 cups vegetable shortening and cut in with a blending fork until crumbly.
• Add 1/2 cup cold water in two parts, mixing dough between each addition. Finish mixing the dough. Dough should hold together in a ball. Divide dough into two parts.

Assemble the Pie

• To assemble the pie, roll out the dough for the bottom crust on a floured surface the size of your pie plate. Fold it in half and carefully transfer it to a 9″ or 10″ pie plate, allowing the edges to fold over the plate.
• Transfer the peach filling to the bottom crust. Add 3 tablespoons butter (in bits) to the filling.
• With your fingers, spread cold water around edge of the crust to ensure a good seal.
• Roll out the top crust, again just a bit bigger than your pie plate. Make slits in the crust so your pie can breath.
• Fold the dough in half, and carefully position it over the peaches to fit the pie plate.
• Remove excess dough by pressing your hands against the top edges of the dough. Crimp edges to seal.
• Add a sugar topping, by spreading 2 tablespoon whole milk over the top crust with your fingers. Then sprinkle with 2-3 tablespoons granulated sugar.
• Bake in a preheated oven on the next to bottom rack for 45-50 minutes until crust is golden brown.
• Allow the pie to cool for at least an hour before serving. Serve with vanilla ice cream or whipped cream. Serves 8-10.