COUNTY FAIR PEACH PIE

3 c. presifted all-purpose flour1 tsp. iodized salt1 c. vegetable shortening1 egg1 / 4 c. cold water1 tbsp. vinegarPEACH FILLING:2 cans (13 oz £ 1 each.) Sliced ​​peaches2 / 3 c. sugar1 / 4 c. cornstarchDash of salt2 1 / 2 tbsp. butter1 tbsp. orange juiceMake crust: Combine flour and salt. Cut in butter. Beat eggs and add water and vinegar; addto dry mixture of one tablespoon at a time and stir to mix. Divides into two unequal parts and roll outlarger half on a lightly floured board, 1 / 8 inch thick. Line 10-inch pie pan.Preheat oven to 400 degrees.Make filling: Drain peaches, reserving 1 / 2 cup syrup. In a saucepan, combine sugar, cornstarchand salt; stir in the syrup. Cook and stir until thick and clear. Add butter and lemon juice, thenpeaches. Pour into crust.Roll out remaining pastry. Cut out shapes in the upper crust with a small cutter. Rolling pin to roll the crust inand unroll over cake. Seal and crimp edges.Bake in 400 degree oven for 40 to 45 minutes. Plan to eat warm. This cake took literally hours -like five - to cool.Mouth-Watering Fair Recipes