Finger Pie

For the Pie Dough:
1. Measure the flour and salt into a medium bowl.
2. Cut in the lard with a pastry blender or your hands (I find my hands do a better job).
3. Separate egg and put yolk into a 1 cup liquid measuring cup and add a Tablespoon of vinegar (the original recipe says to add a large soup spoon of vinegar which is about the same as 1 Tablespoon). Reserve the egg white for later.
4. Slowly add cold water to the measuring cup to fill up to the 1/2 cup measure and then mix really well. Add to the dough mixture.
5. Use a fork and your hands to stir the dough together until it holds a ball. The dough should not be very wet. If it is too dry, add small drops of water from damp fingers until the ball holds together.
6. Wrap in wax paper and put in the fridge until you are ready to roll.

For the fruit filling:
7. Peel and slice peaches and rinse blackberries.
8. Mix in a large bowl together and add sugar, cornstarch and cinnamon. Feel free to adjust cornstarch for adequate thickness and cinnamon and sugar for personal taste.

*Preheat oven to 350 degrees F*

9. Line a rimmed cookie sheet with parchment paper with about 1 – 2 inches of overhang.
10. Roll out the whole amount of pastry on a slightly floured surface until it will fit into your cookie sheet with overhanging dough along the edges. (Ddough should be relatively thin)
11. Place dough into the cookie sheet and press into the edges and corners.
12. Fill with fruit mixture and spread evenly across the surface of the dough.
13. Fold edges of dough over onto the filling creating a sort of crust
14. Brush exposed dough with the remaining egg white and sprinkle with a generous amount of sugar.

Bake for about 30 minutes checking every 10 or 15 minutes. Cooking time will vary because the thickness of dough may be different based on the size of your cookie sheet!