Deep Dish Peach Pie
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Pastry/One 11 ounce package piecrust mix||1 (For 9-Inch 2-Crust Pie)|
|Butter/Margarine||1 Tablespoon, cut into bits|
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.