Erika Tubb’s delicious peach pie was judged peachy keen during Saturday’s Peach Celebration.
Here are the winning pie ingredients and baking instructions courtesy of the winning baker.
Erika’s Award-winning Peach Pie
Easy Pie Pastry (from the package of lard)
2-2/3 cups all-purpose flour
1 tsp salt
1 cup lard (for the contest, Erika used 1/2 cup lard + 1/2 cup salted butter)
1/3 cup ice water
This is enough pastry for a bottom crust and a lattice, or cut-outs, for the top.
The top can be brushed with cream and sprinkled with sugar before baking.
Filling
1 cup sugar
1/4 cup cornstarch
1/2 tsp pumpkin pie spice
6 peeled and sliced fresh Niagara peaches
2 tbsp melted salted butter
Preheat oven to 400F and bake for 40 minutes, covered with foil.
Uncover and continue baking for 20 more minutes.
Serve and enjoy.
