August equals fog and peaches
But the peaches in all the markets are divine. Here’s the peach pie I’ll be making soon:
Make one recipe of pie crust and chill.
Heat oven to 425 degrees.
Roll out and line the bottom of the pie pan with half the crust. Roll out the top crust to one inch larger than the top of the pie pan.
Mix together in a large bowl
1 cup sugar
¼ cup flour
¼ teaspoon ground cinnamon
Stir in gently
5 cups sliced fresh peaches (about five medium)
1 teaspoon lemon juice
Spoon peach mixture into the pie plan, arranging peach slices slightly so that they lie more or less flat in the pan.
Dot the filling with
2 tablespoons butter
Fold the top crust in four and cut slits in it. Cover the pie with the top crust, seal and flute the edges. Cover the edges of the pie with strips of alumninum foil to prevent excessive browning, remove the foil during the last 15 minutes of baking.
Bake until the crust is brown and juice begins to bubble through the slits in the crust, 35-45 minutes.
Served best when just barely warm, with vanilla or peach or raspberry ice cream.
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