Ingredients
For the crust:
2 cups of flour
1 tsp salt
1/2 cup canola oil
1/4 cup milk
For the filling
1 quart (4 cups) of peeled and sliced peaches, uncooked (if using frozen, let thaw a bit)
1/2 sugar
1 teaspoon of cinnamon
5 tablespoons of butter, sliced
1 tablespoon of flour
Preparation
Method: Preheat oven to 350 degrees. Mix flour and salt. Mix oil and milk. Pour oil and milk into flour and salt and stir until combined into a dough. Can add more milk if dry. Separate into two balls. Roll out on ball out between two sheets of wax paper, and line a pie pan with crust. Roll out other ball and set aside. Add to crust-lined pie pan the peaches. Sprinkle on top 1/4 cup of sugar, cinnamon and flour. Add slices of butter. Take other rolled-out crust, and lay it on top of the pie, crimping and sealing the edges. Sprinkle 1/4 cup of sugar on top of pie, and poke holes in top crust with a fork. Bake in oven for about an hour, or until crust is golden and pie is bubbling.
