FARM PEACH PAN PIE
(Nancy Perry)

Egg yolk pastry:

5 cups flour
4 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 cup shortening
2 egg yolks, slightly beaten
3/4 cup cold water

Filling:

5 lbs. peaches, peeled and thinly sliced
4 tsp. lemon juice
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
Milk/additional sugar

In a bowl, combine flour, sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Combine yolks and cold water, then sprinkle over dry ingredients, toss with fork. If needed add additional water, one tablespoon at a time, until mixture can be formed into a ball. Divide dough in half on a lightly floured surface, roll half of dough to fit a 15 x 10 x 1 baking pan. Sprinkle peaches with lemon juice, arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt. Sprinkle half over peaches. Top with remaining peaches, sprinkle with remaining sugar mixture. Roll remaining pastry to fit pan. Place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top pastry. Bake at 400 degrees for 50 minutes or until crust is golden brown and filling is bubbly. Makes 18-24 servings.