PASTRY:

5 c. flour
5 tsp. sugar, divided
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. shortening
2 egg yolks
Cold water

PEACH FILLING:

6 c. peeled and sliced peaches
1 c. sugar
2 tsp. cinnamon
2 tsp. cornstarch
1/2 c. butter, divided
2 tbsp. sugar

PASTRY: Sift all dry ingredients together, reserving 1 teaspoon sugar. Cut in shortening. Beat egg yolks together and add enough cold water to make 1 cup and mix with dry mixture. Blend pastry until soft. Divide pastry in half. Roll out half of pastry until 1/4 inch thick. Place in a deep dish and sprinkle with remaining teaspoon of sugar. Pierce crust with fork. Bake at 350 degrees for 3 to 5 minutes to seal bottom of crust.

PEACH FILLING: Sprinkle peaches with 1 cup sugar, 2 teaspoons cinnamon and cornstarch. Cut butter into pieces and layer throughout filling. Roll out remaining pastry into 1-inch strips. Lay strips on top of pie and sprinkle with 2 tablespoons sugar. Dot with butter. Bake at 350 degrees for 25 to 35 minutes. Serves 8.