Cooking With KATELEE!

Hello, and welcome to the sweetest cooking show of them all:

Cooking With Katelee!

Today, the talented and beautiful Katelee is going to demonstrate how to make a delicious and gorgeous fresh peach pie that will WOW your guests on any occasion!

Start with a simple recipe for a pie crust. Katelee has used her always perfect pie crust recipe, and has just pulled her dough out of the fridge.

See how she rolls the dough out so nicely, using lots of flour?

Then transfer the roll dough into a pie dish. Spread it out evenly and cut off the excess. Katelee has even made a beautiful design on the edges. (Okay, so she did half the pie and her mom did the other half...)

Now, take 8-10 ripe peaches, cut into nice slices. (Katelee had her crew peel her peaches, too, by submersing the peaches in boiling water for 1 minute and then immediately transferring them to a bowl of ice water. The skins peel right off!) Lie the peaches neatly forming the bottom layer of the pie.

Mix the pie filling: 1/3 c. flour, 1 c. sugar, 1/4 c. butter (softened), and Katelee always recommends a generous sprinkling of cinnamon. Mix until it resembles the consistency of crumbs.

Sprinkle half the butter mixture on top of the peaches. Add more peaches until the pie is heaping full. Sprinkle the remaining butter mixture on the very top.

Now, roll out the remaining pie crust dough to form the lattice top of the pie. Using a pizza cutter, cut the dough into strips, as evenly and straightly as possible. :)

Using the strips, lay them in a nice criss-cross pattern on top of the pie. Oh, isn't this looking beautiful?

If you have any extra pie crust dough, don't let it go to waste! Find your favorite cookie cutter, and cut out as many shapes as you can. Katelee particularly loves hearts.

Carefully place the extra decorations in the perfect spots on your pie.

Show off to your family how absolutely gorgeous your pie is looking at this point!

Cover the edges of your pie with tin foil so they won't burn and set your pie on a baking sheet in case it spills over a bit. Bake at 450 degrees for 15 minutes. Then turn the oven down to 350 degrees and bake for an additional 30 minutes.

After 30 minutes, turn the oven off but allow the pie to cool and set up in the warm oven for an hour or two or until ready to serve.

GORGEOUS!

And gooey, sweet, warm, and sooooo delicious.

Thank you, Katelee for showing us how to make such a lovely peach pie!

Until next time . . . happy baking!

{P.S. Katelee really did create this pie almost completely on her own! I helped, of course, but I was so impressed with how much she was able to do alone. I was particularly impressed with the the lattice top, which she did all by herself.}

Never-Fail Pie Crust

• 2 c. flour
• 1 c. shortening
• 1/2 tsp. salt
• 1/2 c. milk

Sift and stir the flour and salt together. Blend in the shortening with a pastry cutter. You can use two knives if you don't have a pastry cutter. Add the milk and mix it all together with a fork. Refrigerate for about 30 minutes.