Wednesday, October 5, 2011
Perfect Peach Pie
Delicious Peach Pie!! They're in season.
I do use the Pillsbury pastry shells...still trying to perfect my own pie shells!
pastry for a double-crust 9-inch pie
5 cups fresh peaches, sliced
1 cup sugar
1/3-1/2 cup all-purpose flour
1/4-1/2 teaspoon cinnamon
2 tablespoons butter
2 tablespoons sugar
Prep Time: 15 mins
Total Time: 1 hr
1 Preheat oven to 425 degrees F.
2 Stir together flour, 1 cup sugar, and cinnamon and set aside.
3 Wash, peel, and slice fresh peaches.
4 Mix together peaches with the combined dry ingredients.
5 Turn into pastry-lined pie pan and dot with butter.
6 Cover with top crust, cut slits in it, seal the edges.
7 Sprinkle top with 2 tablespoons of sugar.
8 Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
9 Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
10 Pie may be frozen for future use