CRUST

1. Measure flour, sugar, salt and baking powder into large bowl.
2. Cut in lard or butter until it becomes the size of tiny peas.
3. Break egg into measuring cup. Beat with a fork. Add vinegar. Pour in enough water to measure one cup.
4. Pour a little at a time into the flour mixture, tossing and stirring with a fork until all the liquid is absorbed.
5. Shape into a ball. Divide into four flattish balls, wrap and refrigerate. Store in the fridge for up to two weeks.
6. When chilled, remove 2 portions, and make one portion slightly larger than the other. Save the remaining two portions to make another pie later.
7. Roll out the larger portion on a lighly floured surface to about 1/3 inch (3 mm) thickness. Line a 9-inch (23 cm) pie plate. Save the remaining portion of dough for the top crust.

FILLING

1. In a large bowl, add the flour and sugar. Stir.
2. Place peaches in boiling water for 1 minute. Remove and drop into cold water. Peel and slice.
3. Add peaches to the sugar mixture and stir well.
4. Fill the lined pie plate with the peach mixture. Dampen the edges with milk. 
5. Roll out the top crust and cover the pie. Cut vents into the top and again, dampen with milk. Sprinkle on the remaining sugar.
6. Bake on the bottom rack at 425° F for 10 minutes. Lower the heat to 350° F and bake for 40 minutes or until brown and the fruit is tender.

My memories growing up were spending my time at my Gramma's house. Living off the fruit of their labour! From canning with her in the summer, so that we could enjoy the tasty treats throughout the winter months, to the summer months of enjoying the sun-kissed items fresh from the tree, vine or soil. Life growing up was simple, beautiful and wonderful. My Gramma (the kid's Granny) baked with me every chance she got. So, to have her bake with my kids her specialty pies, specifically peach pies that Grandpa picked, was perfect! Four generations later, our family moments are still carrying on.....