Classic Fresh Peach Pie
|Lemon juice||1 Teaspoon|
|Pie pastry||1 (9 Inch Two Crust Pastry)|
|Sliced peaches||5 Cup (80 tbs) (Fresh)|
|Sugar||1 Cup (16 tbs)|
|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)|
Heat oven to 425°.
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.