Whole Peach Pie

The prize of August since I can remember

I can't let summer go until I have made this recipe. The trick is finding good peaches. I have feasted on good local peaches in the southeast, northwest and northeast - if that matches your zip code, you will be more fortunate then those of us in the Midwest who must wait for the Colorado peaches to arrive in late August. My mother made Whole Peach Pies as long as I can remember, and I plan to do the same - as long as I can still remember!

Pie Crust (enough for 4-5 peaches)

1 c Butter-flavored Crisco or unsalted butter

2 c unbleached flour

1/2 tsp salt

1 tsp baking powder

6 tbsp ice water

Mix the shortening and dry ingredients with pasty blender until it is the texture of course sand. Sprinkle the ice water over and blend together - do not overwork! Divide into 4-5 balls and roll each between waxed paper. Wrap each peach carefully, avoid stretching or tearing the dough. Bake at 375 for about 35 minutes until golden.

4-5 washed Peaches

Honey Sauce

1 c powdered sugar

1/2 c butter

3 tbsp cream

5 tbsp honey

Mix the sauce ingredients and cook on low heat for 30 minutes until golden in color. Pour sauce over peaches just before serving.

Tell me this is not heaven....