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Classic Fresh Peach Pie

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Ingredients
For 8-inch
  Lemon juice 1 Teaspoon
  Flour 3 Tablespoon
  Cinnamon 1⁄4 Teaspoon
For 9-inch
  Pie pastry 1 (9 Inch Two Crust Pastry)
  Sliced peaches 5 Cup (80 tbs) (Fresh)
  Sugar 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
For 10-inch
  Pie pastry 1 (10 Inch Two Crust Pastry)
  Sliced peaches 6 Cup (96 tbs) (Fresh)
  Sugar 1 1⁄4 Cup (20 tbs)
  All purpose flour 1⁄3 Cup (5.33 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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Peach

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