Growing up on the farm in the 40's & 50's & raising my family on a farm in the 60's & 70's we always had a big garden and fruit trees.  I still like to eat things when they are in season here.  The flavor is better because they aren't picked green sent from California or another country.  I am going to start sending you seasonal recipes so you can buy at the farmer's markets or grocery stores at the best price & flavor and make something from seasonal fruit or vegetables.  The Colorado Peach season is about over but there are still some good ones out there.  Price has gone up a little because the "peak" of the season is over.  I'll start with the best pie crust I have found in my 52 years of cooking for my family.  I got it from watching a 4-H demonstration my cousin, Nancy gave about 45 years ago.    

4 Pie Crusts    Bake at 375 degrees till well browned 40 to 45 minutes depending on oven.

Blend: 3 cups flour & 1 cup lard or(1 1/4 cup Butter Flavored Crisco) with a pastry blender.

   Mix:  1 egg, hand beaten to mix white with yellow.

           1 tsp. Salt

            1 tsp. Sugar

             1 tsp. Vinegar (apple cider)

              1/4 cup cold water

Add mix to the blended flour and shortening & stir with a fork till all is blended.  If it isn't easy to work with like the kids ("Play Dough" when it's NEW) add another tablespoon or two of water till it is pliable but not sticky.  It rolls out thin and easy to work with if it is that consistency.  Shape with hand like a ball.  Take knife and divide ball into quarters.  Take each quarter and roll into a ball & flatten and rolling it out with a rolling pin on a pastry sheet or floured counter top or table large enough to fit your 9" pie pan.  This will make enough for 2 (2) crust fruit pies.  If you only want one today.  Go ahead and roll out the other two putting the top crust with the holes for air poked in it on wax paper on a round pizza pan.  Line another 9" pie pan with the other crust.  Put both in a large freezer bag and freeze till you need to make another pie.  This dough freezes very well and just think, next time you want to make a pie how easy it will be to let the frozen crusts warm till workable again.  While you are mixing your filling & putting in the pie lined with crust the top crust should be unthawed enough to put on top and seal both crusts around the edges of the pan & bake.   I like to brush a little milk across the top crust & sprinkle with a little sugar and it brown's better while baking.  I bake on the lower (2nd from bottom)  rack in oven so the bottom crust gets well browned & top crust doesn't over brown.  Another good friend, Darlene taught me to lightly spray the bottom crust with cooking spray we use to keep our skillet from sticking.  That keeps the fruit filling from soaking into the bottom crust and making it soggy while baking.  Good tip!!!!!  

I saw that a grocery store here in Topeka has Jonathan Apples on sale till Wednesday for 88 cents a pound so you might want to make that your next pie.   I will put that recipe in next week.  You could use the other two crusts you've already made making the peach pie.

                          HAVE FUN COOKING!!!!