Fresh Peach Pie Recipe
Ingredients
| 1 pastry | ||
| Sugar | 2/3 Cup (16 tbs) | |
| Nutmeg | 3/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
| 1 egg yolk, slightly beaten | ||
| Peaches | 3 Cup (16 tbs), sliced | |
| Butter/Margarine | 2 1/2 Tablespoon, melted | |
| Evaporated milk | 2 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
Directions
GETTING READY
1. Preheat the oven to 450° F.
MAKING
2. Line one-half of pastry over the 8-inch pie plate.
3. In a bowl blend together sugar, nutmeg, salt, cornstarch and egg yolk.
4. Combine sliced and peeled peaches, melted butter or margarine, evaporated milk and lemon juice and blend it with sugar mixture.
5. Cover the mixture with lattice top and set it for baking.
6. Bake for about 15 minutes at 450° F and continue baking for about 35 minutes at reduced temprature of 350° F.
SERVING
7. Serve as required.
1. Preheat the oven to 450° F.
MAKING
2. Line one-half of pastry over the 8-inch pie plate.
3. In a bowl blend together sugar, nutmeg, salt, cornstarch and egg yolk.
4. Combine sliced and peeled peaches, melted butter or margarine, evaporated milk and lemon juice and blend it with sugar mixture.
5. Cover the mixture with lattice top and set it for baking.
6. Bake for about 15 minutes at 450° F and continue baking for about 35 minutes at reduced temprature of 350° F.
SERVING
7. Serve as required.
Chef
