Peach Finger Pie

Recipe View 15 mins In a large bowl, combine flour, 2 tablespoons of sugar, and a pinch of salt. Cut in the vegetable shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (Prep time: 15 minutes)

Recipe View 5 mins In a small bowl, beat the egg and pour it into a 1-cup measuring cup. Add enough cold water to reach the 1-cup mark. Gently mix the water and egg mixture into the flour mixture. Combine until the dough just comes together. Divide the dough in half. (Prep time: 5 minutes)

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (Prep time: 5 minutes)

Recipe View 2 mins In a separate bowl, whisk together 3/4 cup of water and cornstarch until smooth. Set aside. (Prep time: 2 minutes)

Recipe View 5 mins In a large saucepan, combine 1/2 cup of water and 3/4 cup of sugar. Heat over medium heat, stirring until the sugar dissolves. Bring to a boil. (Cook time: 5 minutes)

Recipe View 3 mins Whisk the cornstarch mixture into the boiling sugar mixture. Continue whisking constantly until the mixture thickens and becomes translucent, about 1 minute. Stir in 1/4 teaspoon of salt and lemon juice, if using. Gently fold in the sliced peaches. (Cook time: 3 minutes)

Recipe View 10 mins On a lightly floured surface, roll out one half of the dough into a rectangle approximately 12x20 inches. Carefully transfer the pastry to a 10x15-inch jelly roll pan, pressing it gently into the bottom. (Prep time: 10 minutes)

Recipe View 10 mins Roll out the second half of the dough to the same size as the first. Pour the peach filling evenly over the bottom crust. Place the top crust over the filling. Crimp and fold the edges to seal. Cut several slits into the top crust to allow steam to escape. (Prep time: 10 minutes)

Recipe View 53 mins Bake in the preheated oven for 45 minutes to 1 hour, or until the crust is golden brown and the filling is bubbling. (Bake time: 45-60 minutes)

Recipe View 2 hrs 30 mins Allow the pie to cool completely before slicing into squares. This will allow the filling to set up properly. (Cool time: 2-3 hours)