Fresh Peach Pie
INGREDIENTS:
6 c Peeled, sliced fresh peaches
1 1/3 c Sugar
1/4 c All purpose flour
1 ts Vanilla extract
3 tb Butter or margarine
Pastry for double-crust
9-inch pie
Vanilla ice cream(optional)
6 c Peeled, sliced fresh peaches
1 1/3 c Sugar
1/4 c All purpose flour
1 ts Vanilla extract
3 tb Butter or margarine
Pastry for double-crust
9-inch pie
Vanilla ice cream(optional)
Combine peaches, sugar, and flour in a saucepan; set aside until syrup forms. Bring mixture to a boil; reduce heat to low, and cook 10 minutes or until peaches are tender, stirring often. Remove from heat; add vanilla and butter, blending well.
Roll out half of pastry to 1/8 inch thickness; cut into 1/2-inch strips. Arrange strips, lattice fashion, across top of pie. Trim strips even with edges; fold edges under and flute. Bake at 425~ for 10 minutes. Reduce heat to 350~ and bake an additional 30 minutes or until crust is browned. Serve with ice cream, if desired.
Recipe from "Southern Living Cookbook", 1987 by Oxmoor House, Inc.
Roll out half of pastry to 1/8 inch thickness; cut into 1/2-inch strips. Arrange strips, lattice fashion, across top of pie. Trim strips even with edges; fold edges under and flute. Bake at 425~ for 10 minutes. Reduce heat to 350~ and bake an additional 30 minutes or until crust is browned. Serve with ice cream, if desired.
Recipe from "Southern Living Cookbook", 1987 by Oxmoor House, Inc.