I can completely agree with your comments about crust: I used to dread making pies. Then, because I subscribe to Cook's Illustrated, I tried their recipe for "never-fail" pie crust. I think it was published 12/07. At any rate, the secret is use vodka for half the liquid called for. It's a miracle! It works every time. Just about the time I came upon this recipe, I noticed that Crisco had changed their recipe to "no trans fat" my sister said it seemed "greasier". So I thought "forget that, I'll make my crust with all butter." So I tried the Cook's Illustrated method, using all butter, and substituting vodka for half the water, voila - works everytime and makes the easiest to handle crust. I also use my KA silicone rolling pin and mat. Now I love making pie, and even volunteer. Thanks to Cook's and King Arthur! Your peach pie looks fabulous, and I have an old cast iron skillet that I inherited from my mother-in-law; I will have to clean it up and make a fabulous peach pie. Thanks for the great input, Julie. Glad that Cook's method works well for you. I tried the vodka thing and couldn't detect any difference, so am saving it for my daiquiris. However, as I said - WHATEVER WORKS FOR YOU IS THE ANSWER!!! PJH

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