Prep Time: 25 minutes (Ready in 1 hour 55 minutes)

Crust

4  All Purpose Flour 
1 1/4 teaspoons salt 
1 1/3 cups shortening 
2/3 cup water 

 

Filling
 
2 tablespoons cinnamon-sugar blend 
1 1/2 cups sugar 
3 tablespoons Martha White® All Purpose Flour 
7 cups sliced fresh or frozen peaches 
1/2 cup water 
1/2     teaspoon almond extract 
1/4     cup butter or margarine, cut into small pieces 
     

Directions

 

Heat oven to 400 degrees F. Grease 13x9-inch (3-quart) glass baking dish. In large bowl, combine 4 cups flour and salt; mix well.

With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add 2/3 cup water, 1 tablespoon at a time, tossing and mixing lightly with fork. Add water until dough is just moist enough to form a ball when lightly pressed together.

 

Shape dough into smooth ball. Divide dough into 2 pieces. Cover 1 piece with plastic wrap; set aside. On lightly floured surface, roll out 1 piece of dough in shape of baking dish to about 1/8-inch thickness. Fit pastry in bottom and up sides of greased baking dish, leaving 1-inch overhang.

In large bowl, combine sugar and 3 tablespoons flour; mix well. Add peaches, 1/2 cup water and almond extract; stir to blend. Spoon filling into unbaked pastry shell. Top with butter.

Roll out remaining piece of dough in shape of baking dish to about 1/8-inch thickness. Place over filling; seal edges and flute as desired. Cut slits in several place in top crust. Sprinkle with cinnamon-sugar blend.

Bake at 400 degrees F. for 50 to 60 minutes or until crust is golden brown and filling begins to bubble. Cool on wire rack for at least 30 minutes before serving.

10 servings