1 cup sifted flour
1/3 cup shortening
1/2 teaspoon salt
4 Tablespoons water
Cut shortening into flour and salt with a pastry blender. Add as little of the water as possible to hold the crust together. Roll out, shape into pan, and bake at 410 degrees about 20 minutes. Let cool slightly if time permits.
While crust bakes, boil 4 ounces dried peaches until tender. Add 4 Tablespoons sugar; mash well. Spoon peaches into baked crust and spread evenly. Top with custard layer.
2 Tablespoons cornstarch
6 Tablespoons sugar
2 egg yolks
1 cup milk
Combine and cook over low heat, stirring until thickened and bubbling. Add 1/2 teaspoon vanilla and 1 teaspoon butter. Spread over peach layer.
Top with meringue made by beating 2 egg whites until peaks form, mixing in T. sugar. Return to oven and bake at 350 degrees until browned. Can be served warm or cold.
This pie has been handed down through several generations in my mother’s family.