Classic Peach Pie

Directions

1. 1
   Combine flour and salt in bowl.
2. 2
   Cut in butter until mixture resembles coarse crumbs.
3. 3
   Stir in enough water with fork just until flour is moistened.
4. 4
   Divide dough in half.
5. 5
   Shape each half into ball; flatten slightly.
6. 6
   Wrap each in plastic food wrap; refrigerate 30 minutes or until firm.
7. 7
   Heat oven to 375 degrees F.
8. 8
   Roll out one ball of dough on lightly floured surface into 12-inch circle.
9. 9
   Fold into quarters.
10. 10
    Place dough into 9-inch glass pie pan; unfold dough, pressing firmly against bottom and sides.
11. 11
    Trim crust to 1/2 inch from edge of pan; set aside.
12. 12
    Combine all filling ingredients in bowl; toss to coat.
13. 13
    Spoon mixture into prepared crust, using slotted spoon.
14. 14
    Discard extra juice.
15. 15
    Roll remaining ball of dough into 12-inch circle.
16. 16
    Fold into quarters.
17. 17
    Place dough over filling; unfold.
18. 18
    Trim, seal and crimp or flute edge.
19. 19
    Cut 5 or 6 large slits in crust.
20. 20
    Brush crust with whipping cream; sprinkle with coarse grain sugar.
21. 21
    Cover edge of crust with 2-inch strip aluminum foil.
22. 22
    Bake 35 minutes; remove foil.
23. 23
    Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.
24. 24
    Cool 1 hour before cutting.
25. 25
    Store refrigerated.