Peach Pie

Crust2 cups flour1 teaspoon salt1 teaspoon sugar 2/3 cup cold butter-flavored shortening5-7 tablespoons ice waterFilling6 cups peaches, peeled and sliced 3/4- 1 cup sugar (depending on sweetness of peaches) or Ø- 1/2 cup SplendaCouple dashes cinnamon4 tablespoons flour1 tablespoon tapioca1-2 tablespoons butter, cut into several pieces, optionalFor the crust: Combine flour, salt and sugar in mixing bowl. Cut in cold shortening with pastry blender or two knives until particles are the size of small peas. Do not over mix.Add first 3 to 5 tablespoons water 1 tablespoon at a time, stirring with a fork. Add remaining 2 tablespoons and work the hand, making sure the dough feels very moist. Gather dough into a ball, divide in two, flatten into disks and wrap tightly in plastic wrap. Refrigerate overnight.To make filling and pie: Heat oven to 400 degrees.In a large bowl, combine peaches, sugar and cinnamon.Roll one ball of dough on lightly floured surface using floured rolling pin into a circle slightly larger than a 9-inch pie plate. Transfer to pie plate. Trim dough to edge of pie plate.Sprinkle thin layer of tapioca directly on bottom crust. Spoon in peach filling. Dot with pieces of butter, if using.Roll out remaining dough slightly larger than a 9-inch pie plate and lay on top of pie. Trim dough 1/2-inch from edge and tuck under the bottom crust. Crimp edge with fingers; cut several slits in top crust to allow steam to escape. Sprinkle top crust lightly with granulated sugar.Cut 2-inch strips of aluminum foil and cover edge of pie, securing with toothpicks. Bake 30 minutes and remove foil from edge. Bake 5-10 minutes more or until crust is golden.Serves eight.Nutrition values per serving: 432 calories, 19 g fat ( 6 g saturated), 62 g carbohydrates, 4 g fiber, 5 g protein, 6 mg cholesterol, 292 mg sodium.