Fresh peach pie

Fresh peach pie

Ingredients/Components

• sugar - 1 c
• cinnamon - 1/4 tsp
• butter or margarine - 2 Tbsp
• lemon juice - 1 tsp
• Gold Medal flour - 1/4 c
• sliced, fresh peaches about 9 medium - 5 c
• pastry for 9-inch 2-crust pie

How to make fresh peach pie:

Heat oven to 425°. Prepare pastry. Mix peaches and lemon juice. Stir together the 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 excess browning. Remove foil the last 15 minutes of baking. Bake 8 and 9-inch pies 35 to 45 minutes or 10-inch pie 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Variation: For Canned Peach Pie, follow recipe for 9-inch pie except substitute 2 cans (1 pound 13 ounces each) sliced peaches, drained, for the fresh peaches and decrease sugar to 1/2 cup.

Recipe categories: Desserts, Pie, Pies and tarts.