"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, August 4, 2013

Fresh Peach Pie

Pastry for 10-inch Two-crush Pie

6 Cups sliced fresh peaches
(about 11 medium)

1 teaspoon lemon juice
1-1/4 Cups Sugar
1/3 cup Gold Medal Flour
1/4 Teaspoon Cinnamon
(I added 1/8-1/4 teaspoon Nutmeg)
3 Tablespoons butter or Margarine

Heat oven to 425 degrees.  Prepare pastry.  Mix peaches and lemon juice.  Stir together sugar, flour and cinnamon; mix with peaches.  Turn into pastry lined pan; dot with butter.

 Cover with top crust which 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 last 15 minutes of baking.

Bake 8 and 9 inch pies 35-45 minutes.  10 inch pie 40-50 minutes or until crust is brown and juice begins to bubble through slits in crust.

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