Semi Homemade Peach Pie

Since I have Fridays off I've been baking and cooking on those days. I spend my time watching the food network and trying to study them to better my cooking abilities. My idols right now are Ina Garten the Barefoot Contessa and Giada De Laurentiis. They cook amazing food. Anyway.... For moths we've had a can of Peach pie filling taunting me to make something with it. So today I finally decided to make a good old peach pie. It actually was very easy to make and I kind of just winged it but it turned out great!! I even tried a lattice top which turned out gorgeous (I think lol). Here's my recipe. 

Semi Homemade Peach Pie

Crust- I made mine in a food processor but you can sure do it by hand if you'd like. This is a double recipe which means it makes a bottom crust and a crust for the top. Cut in half if you just want crust on bottom.

1 cup butter
2 3/4 cup flour
1 tablespoon sugar
1 tspn salt
1 cup butter (2 sticks)
1/2 cup COLD water

Add flour, sugar, and salt to food processor. Pulse a couple of times. Add in diced up butter. Pulse until butter is broken up. Slowly add in water while pulsing food processor. Blend until forms a ball. Take out and divide in 2 balls. Wrap in plastic wrap and put in fridge for 30 minutes and chill.

Filling:
1 can of peach pie filling
1 can of sliced peaches drained
1 tspn cinnamon

Mix together in bowl. (pretty hard I know)

Assembly of pie:

Take crust out of fridge. Take one of the dough balls and roll out big enough to fill a 9 inch pie pan. Drape in pan and cut off scraps to the edge of the pie pan. Take filling mixture and pour into pie pan. Take other crust and roll out. Here's where you can do what ever you want If you just want it to be completely cover make sure it's big enough and drape over mixture. Make sure you cut slits in top so that it doesn't explode. Or you can make a lattice top like I did. Take rolled out dough and cut 1/2 inch strips with a pizza cutter. About 10 strips. Then do the lattice pattern on top and cut out so that it doesn't drape over your pan. Sprinkle sugar on top for a little sweeter finish. Bake at 425-450 degrees for 45 minutes. Watch carefully for burning and bubbling over. I placed a cookie sheet in the bottom of the oven just in case to catch the over flow if any. I was lucky it didn't bubble over.

Before I baked it. If you can notice at the top I made an error in my pattern. It took me 5 minutes to think it through to fix it!! LOL But the picture above shows I worked out my errors. :)