3 c. presifted all-purpose flour
1 tsp. iodized salt
1 c. vegetable shortening
1 egg
1/4 c. cold water
1 tbsp. vinegar

PEACH FILLING:

2 cans (1 lb. 13 oz. each) sliced peaches
2/3 c. sugar
1/4 c. cornstarch
Dash salt
2 1/2 tbsp. butter
1 tbsp. lemon juice

Make crust: Combine flour and salt. Cut in shortening. Beat egg and add water and vinegar; add to dry mixture a tablespoon at a time and toss to mix. Divide in two uneven halves and roll out larger half on lightly floured board, 1/8 inch thick. Line a 10 inch pie pan.

Preheat oven to 400 degrees.

Make filling: Drain peaches, reserving 1/2 cup syrup. In saucepan, combine sugar, cornstarch and salt; stir in syrup. Cook and stir until thick and clear. Add butter and lemon juice, then peaches. Pour into crust.

Roll out remaining pastry. Cut shapes in top crust with small cutter. Roll crust up on rolling pin and unroll on top of pie. Seal and crimp edges.

Bake in 400 degree oven for 40 to 45 minutes. Plan to eat warm. This pie takes literally hours - like five - to cool.