The supermarket I usually buy produce from has had some great peaches lately so I decided to buy lots and make a peach pie. I made dinner for Stephen's parents the other day cause I had extra food so we took the pie along too. Stephen absolutely loved this pie which surprised me. Usually he doesn't get so excited over fruit-filled desserts. Recipe below.
Ingredients:pastry for a double-crust 9-inch pie
5 cups fresh peaches, sliced (could use a little more)
1 cup sugar
1/3-1/2 cup all-purpose flour
1/4-1/2 teaspoon cinnamon
2 tablespoons butter
2 tablespoons sugar
Directions
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. (I forgot this part)
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.
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. (I forgot this part)
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.
Pie may be frozen for future use.
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