Deep Dish Peach Pie
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||3 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Peeled thickly sliced fresh peaches||6 Cup (96 tbs)|
|Grenadine syrup||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Single crust pie pastry||1|
In large bowl combine sugar, flour, and nutmeg; add peaches and toss till well-coated.
Let mixture stand 5 minutes.
Carefully stir in grenadine and lemon juice.
Turn mixture into a 1 1/2 quart casserole or a 10-inch round deep baking dish, spreading peaches evenly; dot with butter or margarine.
Prepare and roll out pastry to an even 9-inch or 11-inch circle (depending on dish size).
Cut slits in pastry.
Place over peach mixture in baking dish.
Trim pastry; flute to sides of dish but not over edge.
To prevent overbrowning, cover edge with foil.
Place dish on baking sheet in oven.
Bake in 375° oven for 25 minutes.
Remove foil; bake for 30 to 35 minutes more or till crust is golden.
Cool on rack before serving.