Pie Perfection!

If that afore mentioned pie tasted as good as it looked, I promised you would have the recipe. So here we are... because MAN did that pie taste good! A true taste of summer - bright and light. There was only one lonely piece left after Tyler's birthday party!

2 c AP flour
1 tsp salt
3/4 non-hydrogenated shortening, cut into 1/2" cubes (COLD)
4-8 Tb ice cold water

I just use the recipe from Crisco, even though I don't use their brand of shortening. It's simple, tastes good, and comes out great every time. Why reinvent the wheel? It ain't broke!

1 Tb coconut oil, melted
8 peaches, sliced
1 qt strawberries, sliced
zest of 1-2 lemons (I love a tart pop of flavor, but go with your preference)
1/4 c lemon juice
1 c peach nectar (make sure it's 100% juice with no added sugar!)
1/4 tsp salt
1 Tb cornstarch
1 Tb water
small handful of flour

Preheat your oven to 420 degrees. In a large bowl, coat your peach slices with coconut oil and pour onto a sheet pan. Bake for 10-15 minutes, until your peaches start to caramelize. But check every five minutes, moving them around if they look like they are drying out!

While your peaches are baking, pour peach nectar into a heavy-bottomed pot and cook on medium high heat. Cook until juice has reduced by at least half. We want to make that peach juice as concentrated and sweet as possible!

Place hot peaches, strawberries, zest, lemon juice, reduced peach nectar, and salt into a bowl - mix thoroughly. Make a slurry with your cornstarch/water- make sure your water is COLD, and mix well with a fork. Add the slurry to your fruit mixture, along with a small handful of flour. Let sit for at least an hour - this lets the flavors really meld.

Roll out your bottom crust and prepare your pie plate. If you've never done this, Martha can show you how! Add your fruit mixture, being careful not to add all the liquid (this will bubble over while cooking and make for a very soggy pie).

Roll out your top crust and place on top of the fruit. Pinch the top crust to the bottom crust around the edges, sealing the pie. Cut a couple of air vents into the top, baste with a bit of water and get that baby in the oven! Bake for about 20 minutes at 420, then reduce heat to 350 for the last half hour or so. You want the crust to be golden brown and the fruit in the middle to be soft (put a knife into one of your vents to check fruit tenderness).

**I realize the whole point of this experiment was to create a dessert without processed sugar of any kind.... But a scoop of vanilla ice cream would round this out in a truly heavenly way. Just sayin'...