Classic Fresh Peach Pie Recipe
Ingredients
| 8-INCH | ||
| Pastry for 8-inch Two-crust Pie | ||
| Peaches | 4 Cup (16 tbs), sliced | |
| Lemon juice | 1 Teaspoon | |
| Sugar | 2/3 Cup (16 tbs) | |
| Flour | 3 Tablespoon | |
| Cinnamon | 1/4 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| 9-INCH | ||
| Pastry for 9-inch Two-crust Pie | ||
| Peaches | 5 Cup (16 tbs), sliced | |
| Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| 10-INCH | ||
| Pastry for 10-inch Two-crust Pie | ||
| Peaches | 6 Cup (16 tbs), sliced | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
Directions
Heat oven to 425°.
Prepare pastry.
Mix peaches and lemon juice.
Stir together sugar, flour and cinnamon; mix with peaches.
Turn into pastry-lined pie 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 to 45 minutes, 10-inch pie 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Prepare pastry.
Mix peaches and lemon juice.
Stir together sugar, flour and cinnamon; mix with peaches.
Turn into pastry-lined pie 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 to 45 minutes, 10-inch pie 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Chef
