Prize-Winning Dutch Oven Peach Pie

Recipe is for a 12-inch Dutch Oven. And yes, this recipe did in fact win second place dessert at the fall 2011 Symantec Dutch Oven Cook-Off.

Crust
3 3/4 C White flour
1/3 tsp Salt
1 1/2 C Shortening
1/3 C Cold water
1 Tbs Vinegar
1 1/2 Eggs, substituted (I used EnerG Egg Replacer)

Filling
3 Tbs Earth balance
8 C Fresh, ripe white peaches
1 1/2 tsp Lemon juice
1 C Brown sugar
1/3 C White flour
1/2 tsp Cinnamon

Mix flour, salt, and shortening. Cut together with a pastry cutter or fork. Mix water, vinegar, and egg substitute with a fork. Mix the two mixtures together until a soft dough forms. Split the dough into two balls. Make one ball a little bit larger than the second. Roll the larger ball into a 14″ circle and the smaller into a 13″ circle.

Wash and peel the peaches. Cut each in half and remove the pit. Cut each peach half into 3-4 1/2″ slices. Melt the Earth Balance and mix it with the rest of the filling ingredients. Mix the peaches and the brown sugar Earth Balance mixture together.

Place the 14″ dough circle in the bottom of the Dutch Oven. The dough should cover the bottom and reach up the sides of the pan 2-3 inches. Place the filling inside of the dough and spread it evenly. Place the second dough circle on top of the filling and pinch the edges to form a crust. Cut a few slits in the top of the crust for ventilation.

Cook 45-60 minutes at 350 degrees (approx. 12 coals on top and 6 on bottom).

Before cooking
Samples at the cook-off with So Delicious ice cream
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