Dutch Peach Pie

Pie Crust

1 cup flour
1/2 tsp salt
1/3 cup shortening + 1 tbsp shortening
2 to 3 tbsp cold water

Mix flour and salt in medium bowl. Cut in shortening. Sprinkle with cold water, 1 tbsp at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 tsp more water can be added as needed) Make into a ball.

Shape into flattened round on lightly floured surface. Roll pastry using floured rolling pin into circle larger than upside-down pie plate. Fold pastry into fourths and place in pie plate.

For Filling
2/3 cup sugar (I use half sugar and half splenda)
1/3 cup flour
1/4 tsp cinnamon
6 cups sliced peaches
1 tsp lemon juice

Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Place in pie plate over pie crust.

For Dutch Topping
1/3 cup oatmeal
1/3 cup sugar (I use 1/2 splenda and 1/2 brown sugar)
1/4 cup flour
1/4 tsp cinnamon
2 tbsp apple sauce
3 tbsp butter

Mix together oatmeal, sugar, flour and cinnamon in a small bowl. Add in apple sauce until just mixed. Spoon over peach mixture on the top of pie plate. Cut butter in to small pieces and sprinkle over top.

Bake at 425 degrees for 45 minutes.