I really enjoy peach pie. I don’t know if this is anything like what I’m used to, but I’m game to try it one day. It seems a bit labor intensive, but this looks like one of those desserts you serve to friends and impress the heck out of them, then say “oh, it was SO easy!” with a wink and a nod to Gram.

Although it’s not noted, it goes without saying that you will make the pastry crust, then make the filling.

Peach Tart Pie

Pastry:

2 c flour

2/3 c oil

1 tsp salt

1/3 c cold water

Add 1 tbsp dry milk to wet ingredients

1 c sugar

2 tbsp cornstarch

Mix & put into pastry crust, saving out about 1/4 c. Peel & place peach halves cut side up on top of sugar & cornstarch mixture. Sprinkle remaining s & c mix over tops of peaches. Pour over 1 c 1/2 and 1/2. Add sprinkles of cinnamon. Bake in 400 oven, watching crust edges. If they get brown before the pie appears to be set, turn oven down to 350. Very good when served slightly warm.