I know it's almost the end of summer and peach season, but if you can still find some you should try this, it's amazing... if you like peaches... and pie (sorry the picture's not great).Peach Pie
- Pastry for two-crust pie
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 6 cups pealed and sliced peaches (6 to 8 medium)
- 1 teaspoon lemon juice
- 1 tablespoon stick margarine or butter
Heat oven to 425 degrees F. Prepare pastry.
Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Cool in pie plate on wire rack. Serve warm if desired.
- Pastry for two-crust pie
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 6 cups pealed and sliced peaches (6 to 8 medium)
- 1 teaspoon lemon juice
- 1 tablespoon stick margarine or butter
Heat oven to 425 degrees F. Prepare pastry.
Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Cool in pie plate on wire rack. Serve warm if desired.
It's also good with vanilla ice cream. Enjoy! :)
2 comments:
Did you make the crust? I heard its hard to find a good "pre-made" crust.
yeah, I made it.
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