Final groups of white crispy peaches have ripened enough to pick a week ago. I noticed they bruise easily this year from the previous group of peaches picked. Obviously the stormy windy days during late spring, early summer caused some damage.
Prepare Peach filling.
Peel and slice all peaches. The small pieces will be used to make Peach Roux in a pot.
Add 1 Cup Organic Cane Sugar
1/2 tsp Ceylon Cinnamon
Cook till sugar is dissolved.
The Flaky Pie Crust:
2-1/2 C Flour
1 tsp salt
1 tsp Organic Cane Sugar
1 Stick Butter - Cut into halves lengthwise, flip, cut into another halves lengthwise. Slice the short ends. Cut into 8 pieces.
1/2 C Cold Vegetable Crisco Shortening
6 - 8 Tbsp Ice Water
Mix flour and salt and sugar. Using whisk or shortening cutter hand whisk, cut butter into flour. Mix till butter bits are dime size. Add shortening. Using whisk, mix till butter and shortening bits are pea size. Add 3 Tbsp ice water; Mix with whisk. Then add another 2 Tbsp. Mix. Add 1 Tbsp. Mix. Touch - Is it enough to form a soft dough? or still dry? add 1 more Tbsp water if it feels dry, etc.
Divide equally into two balls - weighed. Form into thick flat wheel about 7 in. diam. Place in a plastic bag and refrigerate for at least 15 min.
When peach filling is ready, take the pie dough out. Let it come to room temperature slightly (it's summer time and my kitchen is about 80 degrees, so I need to work fast.) Roll it out the size of the pie pan plus 1-2/1 in. over.
Sliced peaches are sprnkled and mixed with pectin to keep from browning. But I was thinking if it will react with KATAKURIKO - potato starch to keep from forming a firm peach filling.
Added more Potato starch because the filling peach roux did not look firm enough.