This Peach Pie with Lard Crust is one of the best contests at the Iowa State Fair. After the judges are done deliberating over it, it’s shared with the audience. The lard crust is delicious, and pay attention how cinnamon is balanced with the peaches. This is a classic grandma pie, and when you take the first bite, you just can’t stop eating eat. It’s absolutely comforting.
(makes 3 double-crust pies)
- 51⁄2 cups flour,
- 1 pound lard (2 cups),
- 2 tsp salt,
- 2 tbsp vinegar,
- 2 beaten eggs.
NOTE: If you don’t want to use lard in your crust, just use Basic Pie Dough.
(makes 1 pie)
- 6 cups fresh, peeled, sliced peaches,
- 3⁄4 cup sugar,
- 21⁄2 tbsp cornstarch,
- 1⁄2 tsp cinnamon,
- 1 tbsp lemon juice,
- 1 tbsp butter, to pat on top of filling,
- 1 to 2 tsp sugar, to sprinkle on top crust.
- Prepare the lard crust: Mix the flour, lard, and salt. Do not knead. Stir in the vinegar and whisked eggs to moisten and bind the dough. Divide the crust into six balls and form disks (to make 3 double-crust pies) and roll out the dough.
- Prepare the filling: Mix all ingredients in a large bowl, then spoon in the pie crust. Dot with butter, then cover with top crust. Trim, seal and crimp the edges. Sprinkle sugar on top crust before baking. If you want, brush the crust with a whisked egg.
- Bake at 425 degrees for 40 minutes. Reduce temperature if crust turns too brown.