A Convict’s Peach Pie Recipe

From Joyce Maynard’s Labor Day (see review in No Charge Bookbunch)…

Frank, the escaped convict, teaches his captives – Adele and her son, Henry, how to make a peach pie in Maynard’s novel – Labor Day.   Henry grows up to be a pastry chef.

In addition to his homespun tales of his grandmother, 3 cups of flour, a little salt, lard, butter, and ice water, Frank’s secret ingredient is Minute tapioca scattered over the crust before adding the filling –

“just so it looks like salt on a road in winter, when there’s ice – and you’ve seen your last soggy crust.  This stuff soaks up the juices for you, without that cornstarch flavor.”

I decided to give the secret ingredient a try with a pie recipe from Grandmom’s secret stash and Frank’s simple rules and ingredients…

Never overhandle the dough; as little (ice) water as you can get away with; keep all ingredients cold

Grandmom’s Crisco Single Pie Crust (double for 2 crusts):

1 ½ cups sifted flour; ½ tsp salt; 1/4 cup Crisco; 1/4 cup butter; 3tbs cold water

Sift flour before measuring.  Spoon lightly into remaining cup and level without shaking or packing down.  Combine flour and salt into mixing bowl.

With pastry blender or 2 knives, cut in Crisco and butter; mixture should be coarse. Sprinkle with water one tablespoon at a time; toss with fork. Work dough into firm ball with your hands.  Press dough into flat circle with smooth edges.  On lightly floured surface, roll dough to a circle about 1 ½ inches.

Frank’s Peach Filling: