Blushing Peach Pie

Heat oven to 425°F.

In medium bowl, mix 2 cups plus 2 tablespoons flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.

Gather pastry into a ball. Divide dough in half and flatten into 2 rounds on lightly floured surface. Using floured rolling pin, roll one round on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate. Unfold or unroll pastry and ease into plate or pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Cover remaining pastry round; set aside.

In large bowl, mix all remaining ingredients except butter. Spoon into pastry-lined pie plate. Dot with butter. 

Roll out second pastry round. Fold into fourths and place over filling, or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, forming a stand-up rim of pastry that is even thickness on edge of pie plate, pressing on rim to seal; flute edges. Cover edge with 2- to 3-inch strips of foil to prevent excess browning.

Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Remove foil during last 15 minutes of baking. Cool on cooling rack at least 2 hours.