Peach Pie

Ingredients

• 2 lbs peaches, peeled, pitted and sliced thinly
• 2 TBSP evaporated milk or cream or coconut milk or a combo
• 1 egg yolk
• 1 tsp vanilla
• 3/4 cup sugar
• 2-3 TBSP quick tapioca
• 1/4 tsp cinnamon
• 1/8 tsp salt
• 1 1/2 TBSP butter
Crust
• 1 1/2 tsp white or cider vinegar
• 1/4 cup cold water
• 1 large egg
• 2 cups flour
• 1 1/2 tsp sugar
• 1 tsp salt
• 1 stick cold butter, cut into pieces
• 6 TBSP cold lard
• Flour for rolling dough

Instructions

1. Heat oven to 400°.
2. Mix peaches with milk, yolk, and vanilla.
3. In a separate bowl, mix together sugar, tapioca, cinnamon and salt. Add to peaches and mix well.
4. Turn peaches into bottom crust and dot with butter.
5. Cover with top crust, crimp edges, and cut vent holes.
6. Place pie on baking pan to catch drips.
7. Bake 20-25 minutes, then lower oven to 350° and continue baking 30-40 minutes longer until bubbly and golden.
Crust
8. In a small bowl combine vinegar, water, and egg. Set aside.
9. Place flour, sugar, and salt in the bowl of a food processor, and process together.
10. Add cold butter and lard (must be cold), and pulse until it looks like coarse meal.
11. Add liquid ingredients and pulse until dough starts to come together.
12. Handle lightly and form 2 disks with the dough. Wrap in plastic wrap and refrigerate at least 2 hours before rolling.
13. Dust surface, rolling pin, and hands with flour when rolling.