For years (over ten in fact) I didn't make pies because a local pie pantry made them better than I could but they have gone out of business so here I am making pumpkin chifon pies. Went out today and got a double boiler. I use mostly unsalted butter with a little shortening in the pie crust.
My hubby makes the best pie crusts. And considering how I hate to roll out piecrust, I let him.
I do have a great recipe for making fresh peach pie.
You cut ripe peaches into orange juice concentrate, enough to cover. 4 cups of this mix per pie. When peaches come into season, we make this up and freeze it. The orange really enhances the peach flavor. When you make your pie, which will be a 2 crust pie, if it seems a little thin, sprinkle a little flour on the top of the peaches before covering the pie. Bake for about an hour or until the crust looks properly done.