1/4 cup Sesame Seed
2 cups flour
1/2 tsp. salt
2/3 cup vegetable shortening
1/4 cup cold water
3/4 cup brown sugar
3 Tbs. quick cooking tapioca
3/4 tsp. Ground Ginger
1/2 tsp. Lemon Peel
4 cups peaches, peeled and sliced
2 Tbs. butter or margarine
1/4 tsp. Pure Almond Extract
Preheat oven to 350 F.
Place sesame seed in shallow baking pan and toast in
preheated 350 degree F oven for 15 minutes or until golden brown.
Set aside to cool.
Sift flour and salt into medium size bowl. Measure 1/4
cup flour mixture and set aside in small bowl.
Cut shortening into remaining flour mixture with pastry
blender or 2 knives until particles are about size of peas.
Add cold water to 1/4 cup reserved flour mixture and stir
to make smooth paste. Sprinkle paste over flour/shortening
mixture. Add toasted sesame seed and blend quickly until
dough is moist and can be shaped into 2 equal-size balls.
Set 1 ball of dough aside and roll out other ball on
lightly floured surface to 1/8-inch thickness. Line 9-inch
Roll out remaining ball of dough on floured surface to
1/8-inch thickness and cut into 3/4-inch strips. Set strips
aside to use for lattice top.
Increase oven temperature to 425 F.
To make filling, place sugar, tapioca, ginger, and lemon
peel in small bowl and mix well. Sprinkle half of mixture
over bottom of pie shell.
Arrange peach slices over sugar-spice mixture and sprinkle
remaining sugar mixture over peaches. Dot with butter and
drizzle almond extract over all. Use pastry strips to form
lattice top over fruit. Press ends of strips to bottom crust
Bake in preheated 425 F oven 10 minutes. Reduce oven temperature
to 350 F and bake 30 minutes.