QOTD - do you like pie?

Lately I have been craving Peach Pie. I had it a lot growing up, my dad certainly loved it and a couple of years ago I asked my Aunt Trisha for her Peach Pie recipe. The first pie Aaron and I made together was this very Peach Pie. Here is the delicious, scrumptous recipe. I can't wait for peach season!

Two pie crusts:
2 cups flour
1 tsp. salt
2/3 cup plus 1 Tbs. Crisco
4-5 Tbs. cold water

Measure flour and salt into a mixing bowl. Cut in shortening. Flour should resemble meal... sort of like Bisquick looks.

Sprinkle in 1 Tbs. water at a time mixing until all flour is moistened and dough almost cleans the side of the bowl. (More water can be added if needed).

Gather dough into ball. Cut in half and flatten. Place dough between pieces of wax paper. Use rolling pin or round wine bottle to flatten into 2 flattened rounds (top and bottom crusts). Put bottom crust into 9" pie plate.

Peach filling:

5 cups sliced peaches (about 7 medium)
1 tsp. fresh lemon juice
2/3 cup sugar
3 Tbs. flour
1/4 tsp. cinnamon
1+1/2 tsp. bourbon
1/4 cup chopped pecans

Heat oven to 425* Prepare pastry. Mix peaches and lemon juice.
Stir together sugar, flour and cinnamon; mix with peaches. Turn into pastry-lined pie plate; dot with butter (works easiest if butter is cold). Add bourbon and nuts by sprinkling about the filling. Cover with top crust. "Fork" the top crust for steam vents. Seal the edges and flute. Cover the edge with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.

Bake 8 or 9 inch pie for 35-45 minutes or until crust is brown and juice begins to bubble up through the steam holes.

MMMmmmmmmm....

[yes, the "mmm" part is also from Trisha]