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Peach Pie

Crust:

2 cups all-purpose flour
1/4 teaspoon salt

1/3 cup vegetable shortening
1/4 cup cold butter or margarine
5 to 7 tablespoons cold water

Filling:

1 cup granulated sugar
2 tablespoons cornstarch
6 medium (6 cups) ripe peaches, pitted, sliced 1/4-inch*
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon butter or margarine, melted
1 teaspoon granulated sugar

1. Heat oven to 400°F.
2. Combine flour and salt in large bowl; cut in 1/3 cup butter and shortening until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate.
3. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
4. Combine sugar and cornstarch in large bowl. Add peaches, lemon juice and vanilla; toss lightly to coat. Spoon into prepared crust.
5. Roll remaining ball of dough to 1/8 to 1/4-inch thickness. Cut out dough using 2 to 2 1/2-inch cookie cutters. Arrange cut-outs over filling. Brush with melted butter; sprinkle with sugar. Cover edge of crust with 2-inch strip of aluminum foil.
6. Bake for 35 minutes. Remove aluminum foil. Continue baking for 20 to 25 minutes or until crust is lightly browned and juice begins to bubble. Serve warm or cool.

Makes 8 servings.

*Substitute two (16-ounce) bags frozen sliced peaches, thawed, drained.