3 c. flour
3/4 c. Crisco
1 tsp. sugar
1/ tsp. salt

Mix until crumbly. Add 1/2 cup water gradually as you mix with hands until dough stays together in a ball. Don't add too much water so dough doesn't become too sticky. Separate into 2 equal parts, roll out bottom crust on lightly floured surface and place into 9 inch pie pan. Roll out top crust and set aside until needed.

FILLING:

10 peaches, peeled and sliced into crust in pan
1 c. sugar, sprinkled over peaches
Scant 1/4 c. tapioca sprinkled on next

Dot 2 tablespoons butter over that. Cover with top crust. Pinch. Flute edges. Poke some holes into the top with a fork. Sprinkle lightly with a little sugar and cinnamon. Bake in a 350 degree oven for 60 minutes. (This pie won a blue ribbon at the July 4th Peach Festival.)