Peach Pie

Originally published in Foodstuffs Hot Off the Griddle, July 1993.

INGREDIENTS

  • Pastry for double crust 9 inch pie
  • 4 to 5 cups sliced fresh peaches
  • 1 Tbsp lemon juice
  • 3/4 cup sugar
  • 2 Tbsp cornstarch or 4 Tbsp all-purpose flour
  • 1 Tbsp butter

METHOD

  1. Mix together peaches, lemon juice, sugar and cornstarch.
  2. Turn into pastry lined pie plate.
  3. Dot with butter.
  4. Cover with top crust, seal and flute edges.
  5. Cut a few slashes in top.
  6. Bake in 425 degree oven for 15 minutes, then reduce heat to 350 degrees and bake for 45 to 50 minutes longer.
Posted on September 9, 2015 by kim falls and filed under desserts & sweets.