Deep Dish Peach Pie Recipe
Ingredients
| Peaches | 8 Large | |
| Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Ground cinnamon | 1/4 Teaspoon | |
| Pastry for 9-inch 2-crust pie or 1 10- to 11-ounce package piecrust mix | ||
| 1 tablespoon butter or margarine,cut into bits | ||
| Milk | 1 Tablespoon | |
Directions
1. Peel and thinly slice peaches. In large bowl, toss peaches with sugar, flour, and cinnamon.
2. Prepare pastry for 2-crust pie. On lightly floured surface with floured rolling pin, roll two-thirds of pastry into round about 2 1/2 inches larger than 9 1/2" by 1 1/2" deep pie plate. Line pie plate with pastry; trim pastry edge, leaving 1-inch overhang. Spoon peach mixture into piecrust; dot with butter or margarine.
3. Preheat oven to 425°F. Roll remaining pastry into 12-inch round. With floured pastry wheel or knife, cut pastry round into 1/2-inch-wide strips; then prepare top crust as for Lattice Pie Top . Brush pastry lattice (not edge) with milk.
4. Bake pie about 50 minutes or until peach mixture begins to bubble and crust is golden. Cool pie on wire rack 1 hour; serve warm. Or cool completely to serve later.
2. Prepare pastry for 2-crust pie. On lightly floured surface with floured rolling pin, roll two-thirds of pastry into round about 2 1/2 inches larger than 9 1/2" by 1 1/2" deep pie plate. Line pie plate with pastry; trim pastry edge, leaving 1-inch overhang. Spoon peach mixture into piecrust; dot with butter or margarine.
3. Preheat oven to 425°F. Roll remaining pastry into 12-inch round. With floured pastry wheel or knife, cut pastry round into 1/2-inch-wide strips; then prepare top crust as for Lattice Pie Top . Brush pastry lattice (not edge) with milk.
4. Bake pie about 50 minutes or until peach mixture begins to bubble and crust is golden. Cool pie on wire rack 1 hour; serve warm. Or cool completely to serve later.
Chef
