Measure the flour into a medium mixing bowl, add the shortening and then use a pastry cutter or two knives to cut the shortening into the flour until it forms course crumbs.

Mix the water, vinegar, egg and salt together, then add to the flour mixture.  Stir to combine, but don't over mix.

Turn out onto a floured surface, and then form into two balls.  Roll into rounds, and then place in the pie pan(s), crimping the edges.  Set aside.

8 organic peaches, peeled, pitted, and sliced 2 organic eggs 1 1/3 to 2 cups organic, unbleached sugar (depends on how sweet the peaches are, and how sweet you like your pie!  I used 1 1/3 cups in my recipe and it was perfect.) 1/4 cup organic unbleached flour 2/3 cup organic melted butter Preheat the oven to 425 degrees. Mix the eggs, sugar, flour, and butter with a beater until thick. Place the peach slices in the unbaked pie shell, and then pour the egg/flour mixture over the peaches.  You'll need to spread it all the way to the edge of the pie shell, covering the peaches.

Preheat the oven to 425 degrees.

Mix the eggs, sugar, flour, and butter with a beater until thick.

Place the peach slices in the unbaked pie shell, and then pour the egg/flour mixture over the peaches.  You'll need to spread it all the way to the edge of the pie shell, covering the peaches.

Place the pie into the oven and bake for 15 minutes.  (You may want to put the pie pan on a baking sheet to catch any drip-overs.  With the pie this full I didn't have any dripping, but sometimes it does!)

After 15 minutes, reduce the heat to 325 degrees, and bake for an additional 60 minutes.  Check the pie.  It should be golden brown.  Shake the pan a little.  It should not be wet or jiggly, but gently firm.  If it's still jiggly, bake an additional 10 minutes.

The filling will firm up as the pie cools.  You can serve this pie still warm or cold.

This pie never fails to delight!

I've found this to be a perfect dessert for a barbeque!